Tuscan Peposo

Ingredients

Beef chuck roast

1.5 kilograms, cut into chunks

Black pepper

1 tablespoon, freshly ground

Garlic

5 cloves, finely minced

Red wine

750 milliliters

Tomato paste

2 tablespoons

Salt

to taste

Rosemary sprigs

2

Instructions

1. Season the beef chunks with salt and half of the black pepper. Ensure all pieces are evenly coated.
2. Heat a large pot over medium-high heat. Add the beef chunks and sear on all sides until they develop a deep brown crust. Remove the beef from the pot and set it aside.
3. Lower the heat to medium, add the minced garlic to the same pot, and sauté until it becomes fragrant.
4. Stir in the tomato paste and the remaining black pepper. Cook for another 2 minutes, allowing the flavors to meld together.
5. Return the seared beef to the pot. Pour in the red wine and add the rosemary sprigs.
6. Cover the pot, reduce the heat to low, and let the stew simmer for about 3 hours. The beef should become tender, and the sauce should thicken.
7. Check the seasoning and adjust if necessary. Discard the rosemary sprigs before serving.
8. Serve the Peposo hot with a side of crusty bread or polenta to soak up the delicious sauce.