Italian Peppered Beef Stew (Peposo)

Name: Italian Peppered Beef Stew (Peposo)
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 2 kilograms fat-trimmed boned beef chuck or other cut suitable for stewing, rinsed and cut into 1 1/2-inch chunks; 822 grams cans each) diced tomatoes; 237 milliliters chopped fresh basil leaves or 3 tablespoons dried basil; 18 peeled garlic cloves; 1 Tbsp fresh-cracked or coarse-ground black pepper; 6 servings Creamy polenta; 2 Oven-dried tomatoes or Roma tomatoes, rinsed and sliced crosswise into 1/4-inch-thick rounds; 6 servings Salt; 473 milliliters dry red wine such as Zinfandel or Merlot; 6 servings Gremolata

The recipe Italian Peppered Beef Stew (Peposo) is ready in approximately 45 minutes and is definitely a spectacular gluten free and dairy free option for lovers of Mediterranean food. This recipe covers 38% of your daily requirements of vitamins and minerals. This main course has 692 calories, 61g of protein, and 35g of fat per serving. This recipe serves 6. If you have fat-trimmed boned beef chuck, gremolata, garlic cloves, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. Autumn will be even more special with this recipe.

Instructions

Brown beef. Discard fat.

Ingredients you will need

Beef

Add wine, canned tomatoes (including juices), basil, garlic, and 1 tablespoon cracked pepper to pan with beef. Cover and bring to a boil over high heat, then reduce heat and simmer, stirring occasionally, until beef is very tender when pierced, 1 1/2 to 2 hours. Skim off and discard fat.

Ingredients you will need

Canned Tomatoes

Cracked Pepper

Garlic

Basil

Beef

Wine

Equipment you will use

Frying Pan

Add salt and up to 1/2 tablespoon more cracked pepper to taste.

Ingredients you will need

Cracked Pepper

Salt

Spoon polenta onto dinner plates or a large shallow bowl or rimmed platter. With a slotted spoon, lift out beef and mound onto center of polenta. Measure remaining pan juices; if less than 3 cups, add water to make that amount, return to pan, and bring to a boil; add salt to taste and pour juices into a serving bowl. Pass pan juices to add to taste.

Ingredients you will need

Polenta

Water

Beef

Salt

Equipment you will use

Slotted Spoon

Bowl

Frying Pan

Garnish stew with oven-dried tomato slices and gremolata.

Ingredients you will need

Tomato Slices

Stew

Equipment you will use

Oven

Place meat in a heavy-bottomed 5- to 6-quart pan.

Ingredients you will need

Meat

Equipment you will use

Frying Pan

Add 1/2 cup water; cover and bring to a boil over high heat. Reduce heat and simmer briskly over medium heat until meat is gray on the outside and has rendered juices and fat, 15 to 20 minutes.

Ingredients you will need

Water

Meat

Uncover pan, increase heat to high, and stir often until most of the liquid has evaporated, 15 to 20 minutes. Reduce heat to medium-high and stir often until meat juices have caramelized and darkened and meat has browned in the rendered fat, about 5 minutes longer. If drippings and the brown film on pan begin to scorch, reduce heat to medium.

Ingredients you will need

Meat

Equipment you will use

Frying Pan

Equipment

Ingredients

Servings:

2kilograms

fat-trimmed boned beef chuck or other cut suitable for stewing, rinsed and cut into 1 1/2-inch chunks 822grams

cans each) diced tomatoes 237milliliters

chopped fresh basil leaves or 3 tablespoons dried basil 18

peeled garlic cloves 1Tbsp

fresh-cracked or coarse-ground black pepper 6servings

Creamy polenta 2

Oven-dried tomatoes or Roma tomatoes, rinsed and sliced crosswise into 1/4-inch-thick rounds 6servings

Salt 473milliliters

dry red wine such as Zinfandel or Merlot 6servings

Gremolata

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian on the menu? Try pairing with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Badian a Coltibuono Cultusboni RS Chianti Classico ( half-bottle) with a 4.3 out of 5 star rating seems like a good match. It costs about 11 dollars per bottle.