How to Slow Cook Tuscan Beef Stew (Peposo)

Name: How to Slow Cook Tuscan Beef Stew (Peposo)
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Yield: 6-8

10 mins
4 hours
easy
6-8

Recipe by

Jeff Baker

Ingredients

for the beef stew
1kg beef shin, off the bone
Olive oil
1 large onion, finely chopped
2 sticks celery, finely chopped
2 carrot, finely chopped
6 fat cloves garlic, finely chopped
250ml chianti or robust red wine
1 tbsp. tomato purée
2 sprigs fresh rosemary leaves chopped
250ml beef stock
Sea salt & cracked black pepper to season
2 tsp. Corn flour mixed with equal quantity cold water
1 tins cannellini beans (drained) (optional)
Soft polenta or gnocchi, to serve
for Creamy Polenta
250ml milk
150ml water
50g butter
100g polenta (centaur)
35grams Parmesan
Salt pepper nutmeg

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Introduction

A classic Tuscan stew perfect for the colder months, it's really simple and can pair with many side dishes from soft and creamy polenta, fresh potato or pumpkin gnocchi or even some simple Cia batta. The key ingredients are red wine and rosemary along with a classic soffrito made up of aromatic vegetables and slowly cooked in olive oil. The option of adding pulses will make this slow cook stretch even further and the beans pair perfectly with the rich gravy.

Method

Traditional cook: Serves 6 to 8 / prep 10 mins / cook 4 hours / easy

Slow cooker: Serves 6 to 8 / prep 10 mins / cook 8 hours / easy

Heat the oven to 150°C /130°C fan assisted (gas 2).
Season the meat, then brown all over in a large casserole with a little olive oil.
Take out the meat then cook the onions, celery, carrot and garlic until softened in a little olive oil.
Add the tomato puree then the wine and bring to the boil then add the beef stock and rosemary bring back to a simmer and thicken with the corn flour mix.
Add the beef back to the pan and bring to a simmer.
Cover with a lid and place in the oven and cook for 4 hours until the meat starts to fall apart.
Pull the meat into chunks and stir through the gravy, add the pulses and reheat thoroughly.

Prepare the slow cooker to first sear the meat and vegetables. If this function not available simply use a frying pan for the first stages.
Take out the meat then cook the onions, celery, carrot and garlic until softened in a little olive oil.
Add the tomato puree then the wine and bring to the boil, then add the beef stock and rosemary and bring back to a simmer then thicken with the corn flour mix.
Add the beef back to the pan, close the lid and cook for 6 hours on the high setting.
Pull the meat into chunks and stir through the gravy, add the pulses and reheat thoroughly.

Spoon the meat and gravy over a plate of soft polenta and finish with black pepper and freshly grated Parmesan.
This also goes well tossed with gnocchi finished with black pepper, both served with a glass of Chianti.