Peppery Tuscan Beef Stew "Peposo"

2 Reviews
100% would make this recipe again

Beef shank, garlic, lots of black pepper, and red wine — Chianti, if possible - slowly cooked until perfection.

The origin of this stew goes back to the 15th century in Florence. Infact it was cooked in the same oven used to bake the terracotta tiles for the Brunelleschi's famous Duomo. The furnace workers (fornaciai) would simply let it all bake slowly in a corner of their furnace until it was time to eat. It is still very popular in Tuscany today. Notwithstanding the term "peposo", which refers to the black pepper used for flavouring, it is not a spicy dish.

Preparation : 5 min Cooking : 2 h 20 min
260 calories/serving
  • Can be done in advance
  • Can be frozen
  • Very easy
  • Gluten Free
  • Lactose Free
  • Nuts & Peanuts Free
  • Kosher
  • Diabetes-friendly


800 g blade pot roast, in large chunks
4 cloves garlic, whole
1 1/3 cup red wine 330 mL
1 pinch salt 0.1 g
2 1/2 tbsp peppercorns 26 g
1 tsp potato starch [optional] 3 g

Before you start

A casserole dish with a tight-fitting lid is necessary for this recipe.


  1. Preheat the oven to 135°C/375°F.
  2. Cut the beef into large chunks. Place all the ingredients in a casserole dish.
  3. Cover and cook in the middle of the oven. Calculate about 3 h per kilo of meat.
  4. If there is too much liquid at the end, transfer it to a small pot then cook on medium heat until reduced. If needed, potato starch may be added to help thicken the sauce.
  5. Serve the meat with its cooking juices.


This stew can be prepared a few days in advance and brought to a simmer before serving.

Nutrition Facts Table

per 1 Serving (160 g)


% Daily Value




8 g

13 %

Saturated 3.3 g
+ Trans 0.3 g

18 %


70 mg


50 mg

2 %


6 g

2 %


2 g

7 %


1 g

Net Carbs

4 g


25 g

Vitamin A

0 %

Vitamin C

4 %


4 %


32 %


This recipe is :
Free  :
Added Sugar
Excellent source of  :
Iron, Manganese, Niacin, Selenium, Vitamin B12, Zinc
Good source of  :
Magnesium, Potassium
Source of  :
Copper, Pantothenic Acid, Phosphorus, Vitamin B2, Vitamin B6, Vitamin D, Vitamin K
Low  :


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 0
Vegetables 0
Meat and Alternatives 3
Fats 1 ½

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Members' Reviews

2 Reviews (2 with rating only ) 100% would make this recipe again

This recipe is in the following categories

Beef | Main courses/Entrées | Diabetes-friendly | Low Sodium | Kosher | High Iron | Bake | Italian

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