Peposo - a traditional stew from Tuscany

"Peposo" recipe – Italian stew from Tuscany


Ingredients for 4 persons :

- 500 grams of beef

- 6 cloves of garlic

- 3 ripe tomatoes (or a can of tomatoes 450 gr)

- 4 slices of stale toast

- Salt & pepper


Cut the meat into 3 cm squares and put in a stewpan. Add the cut tomatoes, the coarsely chopped garlic and sprinkle with salt and pepper. The dish should be quite peppery since "peposo" means peppery, it should therefore be a bit hot. Cover the meat with cold water and cook over low heat, stirring regularly with a wooden spoon. Let the meat simmer for 2-3 hours so that the meat becomes well cooked. If necessary, you can add a little bit of water during the cooking.

Serve hot on toasted bread!

This dish goes well with a Nebbiolo d'Alba which has been opened two hours prior to serving, at 17-18 ° C.


Manera Nebbiolo d'Alba

08/09/2014 written by Hélène Tauson 0 comment(s)

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