Peposo (Peppery Tuscan Stew)

Peposo (Peppery Tuscan Stew)

Serves: 4-6
Level of Difficulty: Easy


¼ cup olive oil
1 carrot, minced
1 stalk of celery, minced
1 onion, minced
4 sage leaves, whole
1 ½ pounds (750 grams) veal or beef stewing meat, trimmed and cubed
1 tbsp fresh ground black pepper
2 strips of lemon peel, whole
1 small clove of garlic, minced
½ tbsp salt
1 cup of Chianti Wine
3 cups of canned crushed tomatoes
½ cup water
2 potatoes, peeled and diced


1. In a large pot, heat oil
2. Add in the meat and brown for a few minutes
3. Add in the black pepper and continue to brown
4. Add in the sage, lemon peel and garlic
5. Add in the carrot, celery, onions and salt
6. Cover and cook on low heat for 10 minutes
7. Uncover and cook on high for 3 minutes
8. Add in the wine
9. Lower heat to a simmer and cover again
10. Continue to cook for 25 minutes
11. Add in the tomatoes and water
12. Cover and continue to cook for another hour and a half
13. A half hour before Peposo is done, fry the potatoes in olive oil for 10 minutes then add to the sauce

Complementary Wines: Brunello di Montalcino, Chianti, Vino Nobile de Montepulciano

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