Peposo Traditional Tuscan Stew | Tuscany Cooking Classes

When I was a little girl, my grandmother used to cook peposo (traditional Tuscan stew) in her old terracotta pot, and the aroma of spices and Chianti wine would fill the whole kitchen. I would run home from school, my heart racing, eager to taste that wonderful dish.

Today, after years of studying at the Italian Culinary Academy and gaining experience as a professional chef, I’ve revisited this classic Tuscan stew, bringing it to the table with my personal touch while preserving its rustic and comforting soul.

During my cooking classes in Tuscany and the private dinners I prepare in villas and B&Bs across the region, I take my guests on a journey through authentic flavors and the stories behind the recipes I loved as a child.

During my 3-day full immersion cooking experience in Tuscany, guests learn how to prepare Peposo Traditional Tuscan Stew from scratch, just like in my family kitchen.

Peposo is one of my favorite dishes: the tenderness of beef, slowly cooked with Chianti and a blend of aromatic spices, creates a perfect balance of fragrance and flavor in this

Peposo Traditional Tuscan Stew

It’s impossible not to fall in love with it: the pepper gently tickling the tongue, the aroma of cinnamon and star anise enveloping the meat, the creamy sauce embracing mashed potatoes… this Peposo Traditional Tuscan Stew is more than food; it’s an experience, a memory, an emotion.

Peposo Traditional Tuscan Stew

Ingredients (Serves 4)

• 2.2 lbs (1 kg) beef shank or chuck

• 1 medium onion, finely chopped

• 1 clove garlic

• 1 tbsp (1 cucchiaio) extra virgin olive oil

• 1 small knob butter (1 noce di burro)

• 3 bay leaves, torn

• 1 sprig of sage (5-6 leaves)

• 1 tbsp (1 cucchiaio) juniper berries

• 1 tbsp (1 cucchiaio) whole black pepper

• 1 tbsp (1 cucchiaio) freshly ground black pepper

• 1 star anise

• 5 cloves, only the round heads

• 1 cinnamon stick, halved or 1 tsp (1 cucchiaino) ground cinnamon

• 3 cups (750 ml) Chianti or dry red wine

• 1 cup (250 ml) water, more if needed

• Salt to taste

• Flour for dredging the beef

• Mashed potatoes, for serving

Instructions

1. In a terracotta pot (or a heavy-bottomed stainless steel pot), heat the olive oil and sauté the onion and garlic until soft.

2. Add the butter.

3. Dredge the beef in flour, shake off excess, and brown lightly on all sides in the pot.

4. Add bay leaves, sage, juniper berries, whole and ground black pepper, star anise, cloves, and cinnamon. Stir to combine with the meat and onion.

5. Pour in the wine and water, stir, and bring to a boil.

6. Reduce heat to low, cover, and simmer slowly for about 2 hours or more, stirring occasionally and adding wine or water if necessary, until the meat is tender and a thick sauce forms.

7. Season with salt at the end, stir, and turn off the heat.

8. Serve hot, preferably with creamy mashed potatoes.