Peposo - Tuscan Red Wine Stew

Ingredients

• 2 lbs beef chuck (or shank or stewing beef (1 kg) cut into 1 inch cubes)
• 1 bottle red wine (Chianti or Sangiovese if possible)
• 6 whole garlic cloves (peeled)
• 1 tbsp freshly ground black pepper
• 1 tsp sea salt flakes or kosher salt
• 1 tbsp olive oil

Steps

1. 1

   Heat the olive oil in a large pot, brown the beef on all sides for a minute or two (you might need to do this in batches so there is enough room).

2. 2

   Add the beef and juices back to the pot (if browning in batches) and add the red wine, garlic, salt and pepper.

3. 3

   Cover the pot with a lid and simmer on a medium-low heat for 1.5 hours, uncover the pot and continue to simmer the stew for another 1.5 hours until the liquid has reduced slightly.

4. 4

   Top tip: once the stew is uncovered check it every so often and give it a stir to make sure it doesn't stick or the meat at the top dries out.

5. 5

   The beef should be tender but not completely falling apart. Serve with creamy polenta and crusty bread.