Peposo is a Tuscan Beef Stew. We had it when we were in Florence, Italy and it is Out Of This World. This dish is traditionally cooked in a terra-cotta pot, but you can cook this in a slow cooker as well. The terra-cotta pot is said to give it the Best possible flavor.


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  • Prep Time


  • Total Time


  • Servings



  • 2

    lb. beef, for stew

  • 1

    head garlic

  • 20

    g (¾ oz) whole peppercorns

  • salt, to taste

  • 1

    bottle red wine, preferably Chianti


1. Cut the beef into large chunks, along the muscle separations where possible. 2. Lay the beef chunks on the bottom of a terra-cotta pot and insert the garlic cloves interspersed among the beef chunks. Sprinkle whole peppercorns and salt over everything. 3. Pour enough red wine to cover the beef. 4. Cover the pot and place in a slow oven, at 325 degrees F, for 4 hours or more, until the beef is falling apart tender and the red wine has reduced into a rich sauce. If the dish is still too liquid and you are ready to eat, remove the cover, which will allow it to reduce more quickly. 5. Although unconventional, just before serving, you can add a spoonful of potato starch, mixed with an equal amount of water, to five the sauce some liaison.


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