Peposo is a traditional Tuscan stew that uses the region's famous beef (from Chianina cattle) and wine (Chianti) to create a rich and savory meal. It is said that Filippo Brunelleschi adored this dish and frequently fed it to the workers while they were building the famous dome on Florence's cathedral. It originates from Impruneta, and was traditionally cooked in terra cotta, as Impruneta was a center of earthenware vessels and tiles.

It is very easy to make - you put it all in the pot and let it simmer low and slow, making it a perfect winter dish (but Florentines will willingly eat it any time of year!)


About 1 kg (2 pounds) stew meat, cubed

8 cloves garlic, smashed
salt and pepper
1 tablespoon of peppercorns (whole)
a pinch of red chile flakes
1 bottle Chianti wine

Put the meat in a casserole dish, sprinkle with salt and pepper and add the garlic and chile flakes. Mix with your hands to distribute everything evenly. Pour on the wine and let marinate 1 hour.

Put the casserole on a low flame and leave to simmer for two hours, until the meat is very tender and the wine has cooked down into a sauce. Serve over grilled bread, or with polenta for a really hearty meal.

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