Fall-apart tender cubes of braised beef in a gently garlicky, bold red wine and black pepper sauce make Peposo; a traditional Tuscan beef dish.
When I was in Tuscany as a DaVinci Storyteller a few years ago, I had many unforgettable food moments. The most memorable bite of the trip came from the butcher/prosciutto maker’s wife.
She served lunch on the back terrace of the shop: Peposo, a classic Tuscan braised beef prepared with care and simplicity.
Luscious, velvety, brick-red gravy clung to perfectly tender, bite-sized pieces of beef. The flavors were remarkable and simple — wine, pepper, garlic, and a few aromatics.
Signora Falaschi’s braised beef was so excellent that I asked our translator how she made it. Generously, she explained her method and taught a few techniques that make all the difference.
Peposo
Signora Falaschi’s version of Peposo follows the classic advice to use a cheap cut of beef, a good drinking Chianti, and plenty of coarsely ground black pepper, but with a few important tweaks that elevate the dish.
She braised the beef for about 2½ hours rather than cooking it overnight. This shorter braise keeps the cubes intact and more visually appealing while keeping the meat succulent.
She also used a bit less wine overall and added it in two stages. Adding wine in installments deepens the flavor: the first addition loosens browned bits from the pan and concentrates as it reduces, while the second addition late in cooking refreshes the fruit and pepper notes of the Chianti.
Finally, Signora Falaschi insisted on garlic. Her method of lightly smashing whole garlic cloves but leaving them in their skins while searing protects them from burning, allows them to roast and then stew, and produces a mellow, rounded garlic flavor that you can’t replicate by simply adding chopped garlic later.
The Signora also added bay leaves, tomatoes, and thyme. Those aromatics bring balance and complexity; without them the dish would taste like just wine and beef.
Those small, deliberate changes — shorter braise, staged wine additions, whole roasted-then-stewed garlic, and added aromatics — are what turn a good peppered beef stew into something unforgettable. Everyone who tastes this Peposo asks for the recipe.
How to Braise Beef
An ideal pan for braising is heavy-bottomed, sears well, and has a tight-fitting lid. A 12-inch heavy skillet with high sides or a Dutch oven works perfectly.
I use an everyday heavy pan almost daily. If you don’t have one, a 12-inch cast-iron skillet with a lid, a Dutch oven, or a high-sided stainless steel skillet are good alternatives.
Can you make this in a slow cooker? Probably, but I haven’t tested it because the stovetop method gives a sauce reduction and color I love. A slow cooker may make it harder to achieve that thick, mahogany sauce at the end. If you try it, I’d love to hear how it turns out.
Tricks to Make the Best Peposo
Do not skip searing the meat. Searing concentrates flavor and gives the beef a deeper, more satisfying taste. Sear the cubes in batches to avoid crowding the pan.
Use Signora Falaschi’s garlic trick: lightly smash whole garlic cloves and leave them in their papery skins while searing. The cloves roast during searing and then stew during the braise, producing a mellow, rounded garlic note. At the first lid-off stage, squeeze the softened garlic from the skins into the sauce and discard the papers if you like.
Do not add all the wine at once. The first cup helps deglaze and reduce, intensifying flavor; the final splash near the end sharpens the fruit and pepper notes and keeps the taste lively.
The final uncovered simmer — after adding the remaining wine and plenty of freshly ground black pepper — reduces the sauce to a velvety, thick, brick-red finish that coats each piece of beef. That reduction is where the dish finds its signature texture and color.
This recipe calls for more black pepper than some cooks expect, but it mellows if refrigerated for a day or two. In fact, Peposo improves significantly with resting time: refrigerated and reheated after 24–48 hours it develops deeper, more harmonious flavors.
Braised Beef
Heat 2 tablespoons of olive oil over high heat in a 12-inch heavy-bottomed pan with a tight-fitting lid. Generously salt and pepper the beef, then add about one-third of the beef cubes to the hot oil. Let them sear undisturbed on the first side for about 3 minutes.
Toss in the lightly smashed garlic cloves in their peels. Use tongs to turn the beef and sear the other sides, then transfer the seared pieces to a rimmed plate. Add oil if needed and repeat with the remaining beef in two more batches. Return all the beef to the pan over high heat.
Pour in 1 cup of Chianti and bring it to a boil, scraping the bottom of the pan to loosen browned bits. Let the wine reduce slightly, about 2 minutes. Add 3 cups beef broth, a 14.5-ounce can of petite diced tomatoes, and 2 tablespoons tomato paste; stir to combine. Nestle in thyme (tied fresh bouquet or 2 teaspoons dried) and 2 bay leaves, then return to a boil.
When it reaches a boil, cover, reduce the heat to the lowest setting, and simmer for 2 hours, or until the beef is tender. Remove the lid, stir in the remaining 2/3 cup of Chianti and 2 tablespoons freshly ground black pepper, raise the heat to medium, and simmer uncovered for 20–30 minutes until the sauce is thick and a deep mahogany color.
Remove the thyme bouquet (if used), garlic peels, and bay leaves. The dish can be served immediately but improves greatly if tightly covered and refrigerated for 24 hours before serving.
Use these to make Peposo Braised Beef easily!
- a heavy braising pan with a tight-fitting lid or a Dutch oven
- a sturdy spoon for scraping the pan
- a reliable pepper grinder
It’s so easy to make Peposo Tuscan Braised Beef!
Peposo – Tuscan Braised Beef
Rebecca Lindamood
Equipment
- 1 12″ heavy pan or high-sided skillet or Dutch oven
- Pepper grinder
- Tongs
- Sturdy spoon
Ingredients
- 2 tablespoons pure olive oil, plus extra if needed
- 3 to 4 pounds lean beef (top round is good), trimmed and cut into 2-inch cubes
- 4 garlic cloves, still in their peel, lightly smashed
- 1 2/3 cups Chianti, divided
- 3 cups beef broth or stock
- 1 14.5-ounce can petite diced tomatoes
- 2 tablespoons tomato paste
- 2 teaspoons dried thyme or a large bunch of fresh thyme, tied
- 2 bay leaves
- 2 tablespoons freshly ground black pepper
- Kosher salt and additional black pepper to taste
Instructions
- Heat the oil over high heat in a 12-inch heavy-bottomed pan with a tight-fitting lid. Salt and pepper the beef generously. Add about one-third of the beef cubes to the hot oil and let them sear undisturbed for about 3 minutes.
- Add the smashed garlic cloves in their peels. Turn the beef with tongs and sear all sides, then transfer to a rimmed plate. Repeat in two more batches, adding oil as needed. Return all beef to the pan over high heat.
- Add 1 cup Chianti and boil, scraping the pan to loosen browned bits. Let the wine reduce slightly, about 2 minutes. Stir in beef broth, diced tomatoes, and tomato paste. Add thyme and bay leaves, then return to a boil.
- Cover, reduce heat to the lowest setting, and simmer for 2 hours or until the beef is tender. Remove the lid, stir in the remaining 2/3 cup Chianti and the freshly ground black pepper, raise heat to medium, and simmer uncovered for 20–30 minutes until the sauce is thick and a deep mahogany color. Remove thyme bouquet, garlic peels, and bay leaves. Serve immediately or refrigerate tightly covered for 24 hours to deepen the flavors.
To Reheat:
- Reheat gently in a covered saucepan over medium-low heat, stirring frequently.
To Serve:
- Serve Peposo as a stew, or over noodles, polenta, rice, or mashed potatoes.
Do you love this recipe for Peposo Braised Beef? Try these recipes!
- Curried Beef Oven Stew
- Easy Spicy Broccoli Beef
- Beef and Lentil Stew
- Asian Steak Bites
- Easy Instant Pot Beef Stroganoff
- 15 Minute Korean Style Beef
This post was originally published November 2, 2015. Updated November 2017 and February 2022.