Bold, peppery comfort from old world Italy.
Hey folks. Welcome back. Attention all beef lovers: add a chuck roast to your grocery list! I’ve made this recipe three times this winter because it’s mostly hands-off and seriously easy. The first time I made it, I wanted to make it again the very next week. Beef Peposo is a Tuscan black pepper beef stew where the black pepper isn’t a background note — it’s the whole point. The payoff is big: chunky, fork-tender beef in a dark, glossy sauce with the kind of flavor that stops you mid-bite. I first saw a version from Giovanni Siracusa (Instagram), and it finally nudged me to make my own easier, weeknight-friendly take.
Peposo also comes with a great Tuscan backstory. It’s often linked to terracotta kiln workers who needed a meal that could cook itself while they worked. They would load beef, red wine, garlic, and a generous amount of black pepper into a sturdy pot, then tuck it near the steady warmth of the kiln so it could quietly bubble for hours with almost no attention. Later, they’d pull out a peppery, wine dark stew that felt like a reward after a long day. That same low effort, high reward spirit is exactly why I love making it now.
🧾 Beef Peposo ingredients
• Beef chuck roast
• Dry red wine
• Black pepper
• Garlic
• Bay leaves
• Olive oil
• Salt
🔪 Tools you’ll need
• Dutch oven, rondeau or deep 12-inch skillet with a lid
• Tongs
• Wooden spoon
• Pepper grinder
🍷 How to make Beef Peposo
- Warm olive oil and gently toast the garlic to flavor it
- Brown the beef
- Season heavily with black pepper and salt, then add bay leaves
- Pour in the wine, cover, and simmer about 2 hours
- Uncover, remove bay leaves and garlic, then reduce the sauce until glossy
💡 Tips for the best Beef Peposo
- Chianti is classic, but Sangiovese, Cabernet, or Merlot all work.
- For chunky pieces that don’t shred, stay close to the 2-hour mark.
- Peppercorns mellow as they cook, so leave them in or scoop some out.
- Reduce less for more sauce. Reduce longer for a thicker finish.
🍽️ How to serve Tuscan black pepper beef stew
Serve it over mashed potatoes, polenta, or creamy white beans, with crusty whole grain bread for swiping up the peppery wine sauce. Everyone around the table loved it, and that homemade crusty bread was unreal with the pan juices. When my husband walked into the kitchen, he gave a big smile and said, “Oh my… that looks so good. I can’t wait to dig in!”
🔥 Notes: For Black Pepper Lovers Only (Go Medieval Version)
If you want the bold, fiery, old world peposo, use 1 tablespoon coarsely cracked black pepper plus 2 tablespoons whole peppercorns. This is the pepper bomb, kiln-worker-style version — unapologetically intense. Proceed with enthusiasm, pepper lovers!
If you want a cozy, bold, Italian beef stew that feels old world and impressive while still being low effort, this Beef Peposo is it!
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Beef Peposo (Tuscan Black Pepper Beef Stew)
Ingredients
Method
- Heat the olive oil in a heavy pot over medium heat. Add the whole garlic cloves and let them sizzle for about 1 minute to perfume the oil. If the cloves are peeled, remove them before they start to brown. If the cloves still have their skins on, you can leave them in.
- Add beef chunks and brown on all sides.
- Season with salt, crushed black pepper, whole peppercorns, and bay leaves. Stir to coat the beef.
- Pour in the entire bottle of Chianti and bring to a gentle boil.
- Cover and simmer on low for two hours., or until the beef is fork‑tender but still holds its shape.
- Uncover the pot, remove and discard the bay leaves and garlic, then simmer uncovered for 5 to 8 minutes, until the sauce reduces and turns glossy.
- Remove peppercorns if needed and serve.
🔥 More Recipes That Always Deliver
✔️️ Creamy Oven-Baked Polenta Soft, warm, and perfect for catching every bit of Peposo’s peppery sauce.
✔️ Perfectly Creamy Old Fashioned Mashed Potatoes Fluffy and smooth with just enough richness to balance slow‑braised beef.
✔️ Jim Lahey’s Overnight, No-Knead Bread A crackly, rustic loaf that’s ideal for soaking up the wine‑rich juices.
✔️ 10 Grains Harvest Bread Hearty and tender with a nutty depth that pairs well with bold flavors.
✔️ Salisbury Steak Supreme Savory, comforting, and deeply sauced — A classic dinner for every taste
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5 responses to “Beef Peposo (Tuscan Black Pepper Beef Stew)”
I’ve always loved the completely different and new (to me) recipes you have each week, and when it’s a dish I can bring in to my household, it’s a huge benefit. This would qualify on that count, and it’s much appreciated!
Scott, thank you for such a thoughtful note. It truly means a lot to know this recipe fits into your home and that you’re here cooking along.
That looks delicious!
Looks delectable and only a few steps! 🙂
Nancy, thank you! So simple!