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Meat, Italy

Tuscan peposo with grilled bread

Tuscan peposo is a beef shank stew slowly simmered in red wine with garlic and a generous amount of black pepper. It serves 4, takes 3 hours and 20 minutes total including 2.5 hours of gentle simmering, rates as easy, and costs about €3.90 per person. The key to success is patience during the simmer and a bold amount of pepper, which is the star of the dish rather than a background spice.

I suggest peposo, a Tuscan red wine and black pepper stew that turns melt in your mouth tender with a little patience.

Tuscan peposo with grilled bread
Total time
3 h 20
Difficulty
Easy
Cost per person
€3.90
Calories per person
650 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

Peposo is a beef stew unlike any other, because black pepper takes center stage instead of playing a supporting role. Not a light dusting, but a generous amount crushed in a mortar, which infuses the red wine sauce for hours until it turns warming rather than sharp. The beef, meanwhile, ends up falling apart under a fork, soaked in tomato and sage.

This is a winter Sunday dish you let simmer for hours while you go about your day. Serve it with white beans that mellow out the pepper and garlic grilled bread for mopping up every last drop of sauce. Kids who like a peppery kick will love it, others might prefer to wait a few years before trying it.

The ingredients

4 people

Butcher

  • Beef shank 1 kg

Pantry

  • Red wine 50 cl
  • Crushed tomatoesoften in the pantry 400 g
  • Black peppercornsoften in the pantry 2 tbsp
  • Canned white beansoften in the pantry 500 g
  • Olive oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Garlic 6 cloves
  • Sage 4 sprigs

Bakery

  • Country bread 8 slices

Allergens Gluten

The step by step recipe

  1. Cut the beef into large cubes and sear it in the oil with the unpeeled garlic cloves. 10 min

    Sear in small batches so the meat browns properly.

  2. Pour in the wine and let it reduce by half, then add the tomatoes, crushed pepper, and sage. 10 min

    Pepper is the main ingredient here, do not hold back.

  3. Cover and let it simmer over very low heat until the meat is fork tender. 2 h 30

    Add a little hot water if the sauce gets too dry.

  4. Warm the drained white beans in a small saucepan with a drizzle of olive oil.

    Rinse canned beans well before heating them.

  5. Toast the bread and serve the peposo with the beans and bread.

    Rub the grilled bread with a garlic clove for extra flavor.

Our tips to get it right

  • Pick a red wine you would actually enjoy drinking, its quality comes through directly in the sauce after hours of reduction.
  • Hold off on salt early on, the shank and sauce already build a lot of flavor as they simmer, so adjust at the end instead.
  • If the beef is not yet fork tender after 2.5 hours, keep simmering gently rather than raising the heat, time does the work here, not temperature.

The variations

  • Swap the beef shank for beef cheek, just as tender and a bit quicker to soften.
  • For a meatless version, replace the beef with whole button mushrooms and potatoes, simmered in the same red wine and pepper sauce.
  • For kids or sensitive palates, cut the pepper down to one tablespoon, the dish keeps its character without the heat.

What to serve it with

  • White beans and garlic grilled bread
  • Homemade mashed potatoes
  • Sparkling water with lemon

Storage

Peposo keeps for 3 days in the fridge in a sealed container, and it often tastes even better the next day. It freezes well for up to 2 months in individual portions. Reheat it gently on the stovetop with a splash of water to loosen the sauce.

Questions about this dish

Can you use a different cut of beef instead of shank?

Yes, beef cheek or chuck work very well, they are both cuts meant for slow cooking that turn tender over time. Avoid lean cuts, which would dry out during the long simmer.

Do you really need that much pepper?

Yes, pepper is what gives peposo its identity, not just a seasoning. Coarsely crushed, it flavors the sauce without making it harsh, though you can reduce the amount if you prefer a milder taste.

Can you make peposo ahead of time?

It is actually recommended, peposo tastes even better after resting overnight in the fridge. Reheat it gently the next day before serving.

Does peposo freeze well?

Yes, it freezes very well for up to 2 months thanks to its generous sauce. Let it thaw in the fridge before reheating gently on the stovetop.

How long does it take to make a Tuscan peposo with grilled bread?

Count 3 h 20 in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a Tuscan peposo with grilled bread?

About 650 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Tuscan peposo with grilled bread cost?

About €3.90 per serving, or €15.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten. Always check the labels of the products you buy.

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