How to Slow Cook Tuscan Beef Stew (Peposo)

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

Traditional Method

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

Slow Cooker Method

1. 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.
2. Take out the meat then cook the onions, celery, carrot and garlic until softened in a little olive oil.
3. 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.
4. Add the beef back to the pan, close the lid and cook for 6 hours on the high setting.
5. Pull the meat into chunks and stir through the gravy, add the pulses and reheat thoroughly.

To serve

• 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.

Creamy Polenta

Cook 30 mins ∙ serves 4 / easy

Method

1. Bring milk, water, butter and seasoning to simmer.
2. Whisk in semolina.
3. Cook on a low heat stirring regularly for 30 minutes until rich and creamy.
4. Fold through grated Parmesan.