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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!

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© 2025 | http://angiesrecipes.blogspot.com

A Güvec is a Turkish clay pot in which the Güvec stew of meat and/or vegetables the same name is prepared. This means that all the ingredients are simply layered on top of each other and cooked together in the pot. However, you can also prepare it in a slow cooker to achieve the same effect. A dutch oven works just great too. When cooking in a Güveç pot or slow cooker, use very little or no stock in the dish as it tastes better when everything cooks in their own juices. If you make this in a dutch oven, add 100-200 ml of beef stock, so it won’t dry up. There is no standard recipe for this dish as the ingredients vary according to region and taste. A typical Güveç might include tender chunks of meat such as lamb, beef, or chicken. Though there are also plenty of seafood versions or vegetarian options featuring an array of fresh vegetables, the most traditional version is made with lamb or beef. Common additions include onions, garlic, bell peppers, tomatoes, aubergines, green beans and potatoes. Some variations also include legumes such as chickpeas or beans. Serve it with rice, bulgur or flatbread to mop up the sauce.

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© 2025 | http://angiesrecipes.blogspot.com

These kofte served with a light slaw and creamy labneh over warm flatbread are incredibly delicious, flavourful and ridiculously simple to make. A mediterranean-inspired meal perfect for summer evenings. Make them with beef or/and lamb mince. I have threaded kofte with rosemary stems, but you can use metal or bamboo skewers. I prefer to make kofte without any filler, but you certainly can add a slice of finely chopped toasted bread or even plain breadcrumb to the mixture.

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

Coffee and chilli-rubbed beef koftas with a simple grilled onion and herb salad, adapted slightly from Ottolenghi, are truly a Middle-Eastern feast and perfect for a bbq or party. The rich and smoky flavour of coffee add a depth of flavour and complexity to those koftas without overpowering the natural, beefy flavour. To avoid an overly bitter flavour when cooking at 240C/475F, use instant coffee instead of coffee grinds. The caffeine is going to burn off during the cooking process, similar to cooking with alcohol. As an added bonus, the acidity in coffee helps tenderise the meat. And mild cascabel chilli adds just the right amount of heat.

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© 2025 | http://angiesrecipes.blogspot.com

Made with beef brisket, aromatic spices of a Moroccan tagine and dried apricots, this slow-cooked beef brisket delivers rich and complex flavours of Morocco. It’s hearty, mellow and a delightful fusion of sweet and savory flavours that everyone will love! It tastes even better next day after pull-apart meat absorbing all the sauce, so you can prep ahead. Serve it with couscous or rice if desired.

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© 2025 | http://angiesrecipes.blogspot.com

Juicy steak is seared to perfection and Parmesan herb dressing adds a depth of flavour that's out of this world. Double the dressing as it’s great for salads, served with bread or tossed through the pasta. Serve the steak alongside some tender asparagus or a mound of mashed potatoes if you ain’t on low carb diet. With just a few quality ingredients, this dish is sure to become a family favorite. Do not use olive oil to cook steak, as its smoke point is lower than that of tallow or ghee and it will smoke before reaching the desired cooking temperature.

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

Individual serving of rustic hot water crust pies filled with leftover beef Bolognese, making them perfect for a weekend meal with some seasonal salad and easier for portion control too. Hot water crust pastry is used primarily because of its ability to create a strong, long lasting crust that can hold up to chunky, dense fillings. It’s easier to handle and a lot more versatile than standard pastry crust, so you don’t have to worry about cracking or tearing. If you want to cook Bolognese from the scratch, you may need to have about 500 grams of ground beef for this recipe.

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© 2025 | http://angiesrecipes.blogspot.com

Originating from the medieval Hungary, goulash is a rich stew / soup made of meat and vegetables seasoned with paprika and other spices. It is a common meal predominantly eaten in Europe. It is one of the national dishes of Hungary and a symbol of the country. The Hungarian word for this comforting dish is gulyáshús, from gulyás, means ‘shepherd,’ and hús, ‘meat.’ So it’s basically a stew eaten and made by Hungarian shepherds.
German goulash or Rindergulasch, is usually made with beef, enriched with red wine, but for once, no potatoes added. It is more of a stew than a soup, like classic Hungarian goulash, and usually served with bread dumplings, Spätzle, or egg noodles. Marjoram and oregano are very similar in flavour, size, and texture, so if you don’t have marjoram, which is milder and sweeter, then use oregano instead.

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These bresaola rolls with ricotta cheese and citrus are very delicate and easy to prepare, making them a fantastic finger food for your cocktail parties. The iconic sweet aromatic flavour of the bresaola combines with creamy ricotta, earthy walnuts and fragrant sundried tomatoes to seriously rock your taste buds.
Bresaola is an air-cured beef ham originated in the northern region of Lombardy, Italy. It carries a deep ruby red shading and has very thin lines of marbled fat scattered through it. You can safely say that Bresaola is essentially Beef Prosciutto. However, prosciutto is distinctly smooth and rich with its fat content, while Bresaola prioritizes a sweet, aromatic flavour that emphasize the lean cut of beef and spices. It’s great to pair them with cheeses, either with fresh and spreadable cheeses like ricotta/goat cheese, or aged cheese like Parmesan/pecorino, and peppery arugula.

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© 2025 | http://angiesrecipes.blogspot.com

Stifado is a hearty Greek stew, usually made with braising beef, slow-cooked in a rich red wine tomato sauce with aromatic herbs, spices and loads of pearl onions or shallots. This cheat version, slightly adapted from Sainsbury Magazine, uses the homemade Greek meatballs instead of chunks of braising beef to deliver the layers of rich flavour in less than an hour.

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© 2025 | http://angiesrecipes.blogspot.com

If you are Looking for a hearty, satisfying and cozy meal, then this one pot dish is for you! The Italian meatballs use a delicious mix of ground beef and pork and get the amazing flavour from Italian sausage spice mix and Parmesan. They are then nestled in a rich tomato sauce with tender risoni pasta and served with extra fresh grated Parmesan. They are so delicious, and very easy and uncomplicated to prepare. If you don’t want to make the meatballs from the scratch, then use the Italian sausage mixture.

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

Juicy tender meatballs in a delicious creamy shiitake mushroom sauce served with a simple leafy salad. Easy, comforting and incredibly delicious! You can serve them with mashed potatoes, polenta, noodles or bread if you ain't on low carb diet.
Had to remove bouquet garni before roasting because my baking pans are too small. If you used one large baking pan, then pour the sauce over meatballs with herbs.