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peposo dell’impruneta recipe

Peposo dell’Impruneta

Peposo dell’Impruneta is a slow-cooked Tuscan beef stew made with plenty of black pepper, red wine, and tough cuts that melt into tenderness. Long, gentle heat and simple ingredients create a deep, rustic flavor that feels warm, honest, and comforting.
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Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 45 minutes
Servings: 5 people
Course: Dinner, Main Course
Cuisine: Italian, Tuscan
Calories: 480
Ingredients Method Notes

Ingredients
  

For the stew
  • 2.5 –3 lbs 1.1–1.3 kg beef shank, chuck, or short ribs (cut into even pieces)
  • 2 –3 tbsp whole black peppercorns lightly crushed
  • 3 –4 garlic cloves crushed
  • 3 –4 cups dry red wine preferably Chianti
  • Salt to taste (season later, not early)
  • 1 –2 tbsp olive oil only if meat is very lean
  • Optional: 1–2 tbsp tomato puree added later in cooking
  • Splash of water or broth if needed
For serving
  • Soft polenta
  • Crusty Tuscan-style bread
  • Sautéed greens cavolo nero or spinach
  • Warm cannellini beans with olive oil and garlic

Method
 

Prepare the meat
  1. Pat the beef pieces dry. This helps them brown instead of steam.
Brown the beef
  1. Heat a heavy Dutch oven over medium heat. Add a little olive oil only if the beef is lean. Brown the meat in batches until well-colored.
Add pepper and garlic
  1. Add the lightly crushed peppercorns and garlic to the pot. Stir for a few seconds to release their aroma.
Deglaze with wine
  1. Pour in enough red wine to almost cover the meat. Scrape the bottom to lift all the browned bits.
Start the slow simmer
  1. Bring to a gentle simmer—small, lazy bubbles are perfect. Cover the pot.
Cook low and slow
  1. Keep at a low simmer for 1 hour. Check the liquid level after the second hour; add a splash of water if it’s getting low.
Season and adjust
  1. Add salt only after the stew has reduced a bit. If using tomato puree, stir in 1–2 tbsp about 30 minutes into cooking.
Total cooking time
  1. Let the stew go for about 3 to 3½ hours. Use the fork test: it should slide into the beef easily, and the sauce should look glossy.
Finish the sauce
  1. If the sauce is thin, remove the lid and simmer uncovered for a few minutes until it clings to the meat.
Serve
  1. Spoon over soft polenta or plate with bread, beans, and greens. Finish with a drizzle of good olive oil and a few grinds of fresh black pepper.

Notes

  • Whole peppercorns are key—they give heat without making the sauce muddy or bitter.
  • Tough cuts like shank, chuck, or short ribs become buttery soft only with time. Don’t rush the simmer.
  • This stew tastes even better the next day. Let it chill, lift off any solid fat, and reheat gently.
  • Serve it with simple sides. Peposo shines because of its simplicity—don’t overthink the plate.