Old world style Peposo (Pepper Beef Stew) is tenderly succulent over a warm bed of deliciously filling Polenta. This savory tummy pleaser is so tasty everyone that tries it inevitably likes it. I love to feed this to my hungry teenagers, as they appreciate a nice hearty meal that will stay with them on their busy days. Also, some times its nice to site down and have a time tested traditional meal that has been bringing families together for as long as folks have been eating beef stew over Polenta (yellow grits). Quick and easy this recipe will call everyone in the house to the table for a bowl of authentic Peposo. I recommend you try it at least once to see for yourself how delicious it really is.
Watch the video and follow the instructions below to have this very simple dish today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Fight off that winter chill with a nice bowl of sauce covered Peppered Beef on afresh hot bed of Polenta. Full of flavor, textures and at a budget price, this is perfect any meal. Thanks for visiting and see you again soon!
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Use a mortar and pestle to grind whole peppercorns.
Then set aside.
Using the same pestle: smash garlic cloves.
Pat the beef dry. Place the beef in a large bowl.
Add the smashed garlic, tomato paste, salt then mix well.
Coat the beef with crushed peppercorns.
Mix Well.
Place beef in a dutch oven or pan (with lid).
Add chianti (Italian red wine) to the pan.
Add bay leaves & thyme.
Sprinkle more black pepper on top of the meat. Bring to a simmer (medium-high).
Reduce the heat to low and cover with a lid for 2 hours.
Remove the lid and cook uncovered for 45-60 minutes or until meat is very tender. Make sure to baste the meat with the liquid frequently, this will prevent the meat from drying. Discard bay leaves & thyme. Season with salt and a bit more black pepper.
Serve with bread and polenta.
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Peposo (Pepper Beef Stew)
Ingredients
- 2 lbs chuck roast cut into 1.5" x 1.5" cubes
- 750 ml Chianti (Italian Red Wine) about 1 bottle
- 2 tbsp tomato paste
- 1 tbsp whole peppercorn
- 2 tsp salt
- 8 thyme stems
- 2 bay leaves
- 5 garlic cloves
- black pepper to taste
Instructions
- Use a mortar and pestle to grind whole peppercorns. Then set aside. Using the same pestle: smash garlic cloves.
- Pat the beef dry. Place the beef in a large bowl. Add the smashed garlic, tomato paste, salt then mix well. Coat the beef with crushed peppercorns.
- Place beef in a dutch oven or pan (with lid). Add chianti (Italian red wine) to the pan. Add bay leaves & thyme. Sprinkle more black pepper on top of the meat.
- Bring to a simmer (medium-high). Reduce the heat to low and cover with a lid for 2 hours.
- Remove the lid and cook uncovered for 45-60 minutes or until meat is very tender. Make sure to baste the meat with the liquid frequently, this will prevent the meat from drying. Discard bay leaves & thyme. Season with salt and a bit more black pepper.
Serve with bread and polenta.
Video
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