Peposo (Tuscan Peppery Beef Stew)
A Tuscan-style slow-braised beef stew (peposo) served over creamy mashed potatoes or polenta, inspired by a meal the creator ate while backpacking through Italy at 18.
Ingredients
- beef, cut into large cubes Amount not shown in the video frames. The cut looks like a marbled braising cut such as chuck.
- salt Coarse or flaky salt, sprinkled over the beef cubes
- black peppercorns Coarsely crushed in a mortar and pestle. Amount not shown.
Instructions
- Pat the beef cubes dry on paper towels and season them with salt.
- Crush the peppercorns in a mortar and pestle.
- Sear the beef cubes in a heavy pot until browned.
- Add the crushed pepper and the other aromatics to the pot and cook, stirring, until fragrant.
- Add the liquid to the pot, stir, and scrape up the browned bits from the bottom.
- Return the beef to the pot and simmer gently until the beef is tender and the sauce is thick and glossy.
- Serve the beef and sauce over mashed potatoes or polenta.
Video
Notes
The video frames show no on-screen ingredient list or amounts, and the caption is cut off. Only the beef, salt and crushed peppercorns are clearly visible. The other aromatics, the cooking liquid, and the times and temperatures are not legible, so they are not listed. Check the original video for the full recipe.