Peposo (Tuscan Beef Stew) with Parmesan Polenta and Salsa Verde

Name: Peposo (Tuscan Beef Stew) with Parmesan Polenta and Salsa Verde
Prep time: 20 min
Cook time: 210 min
Total time: 230 min
Yield: 4 servings
Ingredients: 1.2 kg Beef chuck; 5 cloves Garlic; 2 tbsp Black peppercorns; 3 tbsp Olive oil; 2 tbsp Tomato purée; 2 Bay leaves; 750 ml Red wine; 250 ml Beef stock; 150 g Instant polenta; 750 ml Chicken stock; 40 g Butter; 80 g Parmesan; Black pepper; 1 small bunch Basil; 1 small bunch Parsley; 1 small handful Fresh mint leaves; 1 clove Garlic; 2 tbsp Red wine vinegar; 5 tbsp Olive oil; Black pepper

Beef, garlic, black pepper and red wine, left to quietly bubble away until everything collapses into a dark, glossy stew. It’s low effort but big flavour. Spoon it over creamy Parmesan polenta and finish with a sharp, herby salsa verde with mint to freshen the whole plate.

Prep

20m

Cook

3h 30m

Total

3h 50m

Ingredients

Method

Turn cooking mode on

Step 1

Heat a large casserole over a medium heat with a couple of tablespoons of the olive oil. Season the beef and brown it well in batches until nicely coloured all over, then lift it out onto a plate.

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For

1.2

Beef chuck, or shin, cut into large chunks

cloves

Garlic, peeled and left whole

tbsp

Black peppercorns, whole, roughly cracked

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David P

a month ago

This dish was a big hit. The salsa verde was a very nice flourish.

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George

a month ago

Really glad you liked it. The salsa verde helps cut through that richness, doesn't it? Looks great and thanks for sharing Dave!

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Benjamin W

a month ago

Definitely recommend. Added a couple of embellishments: home grown garlic sautéed cavolo nero and rosemary roasted carrots.

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George

a month ago

Love the additions. Looks great and glad you liked it. Thanks for sharing!

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Peposo (Tuscan Beef Stew) with Parmesan Polenta and Salsa Verde

Beef, garlic, black pepper and red wine, left to quietly bubble away until everything collapses into a dark, glossy stew. It’s low effort but big flavour. Spoon it over creamy Parmesan polenta and finish with a sharp, herby salsa verde with mint to freshen the whole plate.

Prep

20m

Cook

3h 30m

Total

3h 50m

Ingredients

Method

Turn cooking mode on

Step 1

Heat a large casserole over a medium heat with a couple of tablespoons of the olive oil. Season the beef and brown it well in batches until nicely coloured all over, then lift it out onto a plate.

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Already subscribed? Log in or switch accounts.

For

1.2

Beef chuck, or shin, cut into large chunks

cloves

Garlic, peeled and left whole

tbsp

Black peppercorns, whole, roughly cracked

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Already subscribed? Log in or switch accounts.