Peposo alla Fornacina is a rich and aromatic Tuscan beef stew that dates back to the Renaissance era. This traditional dish is slow-braised in Chianti wine with plenty of black pepper and garlic, creating an intensely flavorful and tender result. Originally made by Florentine tile workers in the town of Impruneta, this stew requires minimal ingredients but delivers bold and robust flavors.

Why You’ll Love This Recipe

Authentic Tuscan Flavor – This dish is deeply rooted in Italian culinary history, offering a taste of traditional Tuscan cooking.
Minimal Ingredients, Maximum Flavor – With just a handful of pantry staples, this dish delivers complex and hearty flavors.
Perfect for Slow Cooking – The long braising time allows the beef to become incredibly tender while infusing it with the rich, spiced wine sauce.
Ideal for Entertaining – Peposo can be made ahead of time and reheated, making it a perfect choice for dinner parties or cozy family meals.
Pairs Well with Many Sides – Serve it with crusty bread, creamy polenta, or mashed potatoes to soak up the flavorful sauce.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

2.2 pounds (1 kg) beef shank or chuck, cut into 1-inch cubes
12 whole garlic cloves, peeled
1 tablespoon freshly ground black pepper (adjust to taste)
1 teaspoon kosher salt
1 bottle (750 ml) Chianti or Sangiovese red wine
2 tablespoons olive oil

Directions

Sear the Beef

Preheat the oven to 275°F (135°C).
In a large Dutch oven or oven-safe pot, heat olive oil over medium-high heat.
Add the beef cubes in batches, searing each side until browned, about 2-3 minutes per side. Avoid overcrowding the pot to ensure a proper sear.
Once browned, remove the beef and set it aside.

Combine Ingredients

Return all the seared beef to the pot along with any accumulated juices.
Add the peeled garlic cloves, freshly ground black pepper, and kosher salt.
Pour in the Chianti wine, ensuring the beef is fully submerged.

Braise the Stew

Bring the mixture to a gentle simmer on the stovetop.
Cover the pot with a tight-fitting lid and transfer it to the preheated oven.
Braise for approximately 3 hours, or until the beef becomes fork-tender.

Reduce the Sauce (Optional)

If a thicker sauce is desired, remove the lid during the last 30 minutes of cooking to allow the liquid to reduce. Alternatively, after cooking, transfer the pot back to the stovetop and simmer uncovered until the sauce reaches the preferred consistency.

Serve

Remove the pot from the oven and let it rest for a few minutes.
Serve the Peposo hot with crusty Tuscan bread or over creamy polenta.

Servings and Timing

Prep Time: 20 minutes
Cooking Time: 3 hours
Total Time: 3 hours 20 minutes
Servings: 4
Calories: Approximately 450 kcal per serving

Variations

Spicy Peposo – Add a pinch of red pepper flakes for extra heat.
Herb-Infused – Include a sprig of rosemary or thyme for additional depth of flavor.
Tomato-Based – Some modern versions add diced tomatoes or tomato paste for a richer sauce.
Different Cuts of Beef – If beef shank or chuck is unavailable, use short ribs or brisket.
Wine Alternatives – While Chianti is traditional, you can use any dry red wine with good acidity.

Storage and Reheating

Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing: Peposo can be frozen for up to 3 months. Let it cool completely before transferring to a freezer-safe container.
Reheating: Warm gently on the stovetop over low heat, adding a splash of water or wine if the sauce has thickened too much.

FAQs

1. Can I make Peposo in a slow cooker?

Yes, after searing the beef, transfer all ingredients to a slow cooker and cook on low for 6-8 hours or until tender.

2. What is the best wine to use for this dish?

Chianti or any Sangiovese-based wine is ideal, as its acidity complements the richness of the beef.

3. Can I use ground black pepper instead of freshly ground?

Freshly ground black pepper is preferred for better flavor, but pre-ground can be used if necessary.

4. Is Peposo traditionally made without tomatoes?

Yes, the original recipe does not include tomatoes, though some modern variations add them.

5. What side dishes go well with Peposo?

Crusty bread, polenta, mashed potatoes, or buttered pasta pair well with this dish.

6. Can I use a different cut of beef?

Yes, brisket, short ribs, or beef cheek can also be used for a similar result.

7. How do I make the sauce thicker?

Reduce the sauce by simmering it uncovered on the stovetop after cooking.

8. Can I make this dish ahead of time?

Yes, Peposo tastes even better the next day as the flavors continue to develop.

9. Does Peposo taste very spicy because of the black pepper?

It has a bold, peppery flavor, but it is not overwhelmingly spicy. You can adjust the pepper quantity to taste.

10. Can I cook this on the stovetop instead of the oven?

Yes, but cook it on low heat and stir occasionally to prevent sticking. The oven provides more even heat distribution.

Conclusion

Peposo alla Fornacina is a simple yet flavorful Tuscan beef stew that showcases the beauty of slow cooking. With its rich wine-infused sauce, aromatic garlic, and bold black pepper, this dish is a timeless classic perfect for a cozy meal. Whether served with crusty bread or polenta, this traditional Italian comfort food is sure to impress.

Tuscan Black Pepper Beef Stew

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Author: Mari
Total Time: 3 hours 20 minutes
Yield: 4 servings 1x
Diet: Gluten Free

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Description

A robust and aromatic Tuscan beef stew, Peposo alla Fornacina is a traditional dish slow-braised in Chianti wine and generously seasoned with black pepper and garlic. This hearty and rustic stew has deep, bold flavors, making it a perfect comfort food for any occasion.

Ingredients

Units Scale

2.2 pounds (1 kg) beef shank or chuck, cut into 1-inch cubes
12 whole garlic cloves, peeled
1 tablespoon freshly ground black pepper (adjust to taste)
1 teaspoon kosher salt
1 bottle (750 ml) Chianti or Sangiovese red wine

2 tablespoons olive oil

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Instructions

Sear the Beef:

Preheat the oven to 275°F (135°C).
In a large Dutch oven or oven-safe pot, heat olive oil over medium-high heat.
Add beef cubes in batches, searing each side until browned (2-3 minutes per side). Avoid overcrowding to ensure proper searing.
Once browned, remove the beef and set aside.

Combine Ingredients:

After all the beef is seared, return it to the pot along with any accumulated juices.
Add garlic cloves, black pepper, and salt.
Pour in the Chianti wine, ensuring the beef is fully submerged.

Braise the Stew:

Bring the mixture to a gentle simmer on the stovetop.
Cover the pot with a tight-fitting lid and transfer it to the preheated oven.
Braise for approximately 3 hours, or until the beef becomes fork-tender.

Reduce the Sauce (Optional):

If a thicker sauce is desired, remove the lid during the last 30 minutes of cooking to allow the liquid to reduce.
Alternatively, after cooking, transfer the pot back to the stovetop and simmer uncovered until the sauce reaches the preferred consistency.

Serve:

Remove the pot from the oven and let it rest for a few minutes.
Serve hot, accompanied by crusty Tuscan bread or over creamy polenta.

Notes

Beef cuts: Beef shank is traditional, but chuck works well for a tender texture.
Pepper level: Adjust black pepper to taste for a bolder or milder flavor.
Serving suggestions: Best enjoyed with crusty bread, polenta, or mashed potatoes.

Prep Time: 20 minutes
Cook Time: 3 hours
Category: Main Course
Method: Slow-Braising
Cuisine: Slow-Braising