Peposo - Tuscan Black Pepper Beef Stew

Peposo, peppery in Italian, is an Italian, or rather Tuscan stew consisting of beef, lots of red wine, garlic and plenty of pepper. Not only is it amazingly delicious, it also has a strong connection to Filippo Brunelleschi’s magnificent dome in Florence.
In 1400 Filippo Brunelleschi was responsible for the design and construction of the Cathedral’s dome (Duomo) and also for the management of the workers and their working times. He took his cue from the workers of the Impruneta furnaces to optimize the times of the lunch break and, therefore, the long climbs and descents from the Duomo’s very high scaffolding. He had two canteens built on scaffolding from where workers could eat without having to get off. According to some versions of the story, it was even Brunelleschi himself who came up with the idea of adding a generous portion of pepper to the meat. So that his workers could work even better after a well-seasoned meal. There are many variations of this dish, some starting with a base of onions, crrots and celery, others richly infused with tomato. Many recipes also use the usual additions like rosemary, bay leaf, sage or garlic to the stew. But the authentic slow cooked stew is unpretentious and down-to-earth simple--pared back to the essentials. Just for key ingredients are needed: beef, peppercorns, and a generous amount of Chianti Classico.
I have included garlic in my version, but leave them out if you are not a fan. It is important to use a ridiculously large amount of freshly crushed black pepper. I used a mixture of 20 grams of long pippali black pepper and tellicherry black pepper. Use any other types of black peppers you prefer. Ciabatta is the classic accompaniment to peposo. However, any homemade bread, polenta or mashed potatoes are also delicious. If you like pasta or dumplings, go for it!

1-1.2 kg Chuck roast, cut into chunks (or beef shanks or ribs)
2 tsp Sea salt
3 tbsp Olive oil
20 g Black peppercorns, crushed (I used pippali long pepper and tellicherry)
6-8 Garlic cloves, peeled (optional)
750 ml Chianti classico

Using paper towels, pat the beef chunks dry. Place them in a large bowl and season with salt on all sides.
Heat a large skillet to medium heat. Add the olive oil and brown the beef chunks in 2-3 batches. Place the browned beef chunks in your slow cooker. Add freshly crushed black peppercorns, garlic cloves if using, and pour in wine. Cover and cook on low for 4-6 hours or until the meat is very tender. Alternatively, bake at 140C/280F for 3-3.5 hours.
If there is too much liquid at the end, transfer it to a saucepan then cook on medium heat until reduced, about 30 minutes. Serve with crusty ciabatta, creamy polenta or mashed potatos.

14 comments:

eileeninmd 19/9/25 13:36: I like pepper but not too much, looks delicious.
Take care, have a great day and happy weekend!
Tom 19/9/25 13:39: ...looks dark and rich!
Lola Martínez 19/9/25 13:54: No sabía que un guiso condimentado con mucha pimienta anima a trabajar más, quizás haya que probarlo para esos días en que me siento perezosa. De cualquier forma debe estar rico. He buscado qué es chianti y he visto que es un vino, no dudo que el estofado sepa buenísimo con esos pocos ingredientes.
Ananka 19/9/25 14:44: Looks good :-D
DEZMOND 19/9/25 15:12: I must admit that it does not look appetizing at all, though I trust it really is, all that blackness is not pretty in the plate, but interestingly enough those long pippali black peppers in the second picture look very pretty and interesting, I did not know that some pepper looks like that, very interesting. Interesting history lesson as well.
Ben | Havocinthekitchen 19/9/25 16:44: It may be a bit too peppery for me, but regardless, the stew looks phenomenal!
Christine 19/9/25 16:52: yummy
Pattie @ Olla-Podrida 19/9/25 18:02: Chuck roast was on sale at the supermarket this past week and I bought two of them. I’m going to give this recipe a try. I do love beef when it’s soaked in wine. So good.
Linda's Relaxing Lair 19/9/25 18:21: I prefer white pepper, this is an interesting recipe.
Brian's Home Blog 19/9/25 19:18: That stew sure does sound delicious, yum!
Pam 19/9/25 21:15: The sauce look so rich an flavorful. Yum.
Bill 19/9/25 21:38: Looks good.
Cooking Julia 19/9/25 23:50: The color of this beef is incredible. Looks so tasty!
J.P. Alexander 20/9/25 00:50: Gracias por la receta. te mando un beso.