TUSCAN BEEF PEPOSO

Hanne first introduced this to me a few years ago (She had seen the recipe in @guardian that @rachelaliceroddy had written a few years ago.) We have served it as warming stew at quite a few winter dinners over the years, and it’s a recipe we like to return to every year when then nights draw longer.

As with all stews, it’s surprising how little needs to go into this to deliver such great flavour. Time and good quality ingredients are the key here.

The preparation time is really minimal - nothing needs to be chopped (if you get the butcher to chop the beef).

I got the beef @flockandherd which was so with it.

In her recipe Roddy suggests serving with bread or buttery potato. I went for wet polenta with lots of Parmesan and a raddicio side salad just to cut through the richness a bit.

I recommend making a few days in advance of serving as the flavours just get better and better in my opinion.

Also unlike most British stews you don’t fry the meat in any flour so this stew is naturally gluten free. If you do choose to thicken the sauce up you can use cornflour if you want to keep it gluten free.

Serves 4

3 tbsp extra virgin olive oil
1kg stewing beef (i used chuck)
3 garlic cloves, peeled but whole
1 bottle of red wine (chianti if you can)
Salt
1 tbsp black peppercorns, ground freshly

1. Warm your saucepan or heavy based casserole pot. Add the olive oil and start to brown the beef off in the pan in batches.
2. Return all the meat to the pan along with the peeled but whole garlic cloves, red wine, salt, freshly ground peppercorns (best done in a mortar and pestle).
3. Bring to the boil and cover and simmer for 2-3 hours. If I have the time I will always leave for as long as possible.
Remove the lid for the last 45 minutes of cooking to allow the sauce to reduce a bit.
4. If you prefer a thicker sauce you can always take the meat out boil the sauce with 1 tbsp of cornflour.
5. Taste and season to your taste.