Medieval Italian Beef Stew – Peposo Notturno from the 15th Century!
Step back in time to the early 1400s and discover Peposo Notturno, a bold, peppery beef stew from Tuscany that dates back to the Renaissance! This rustic, slow-cooked dish was a favorite among Florentine artisans, possibly even Michelangelo himself!
Ingredients
- 2 kg Beef chuck roast cubed
- Garlic A healthy amount 10-12 cloves, peeled
- 2 bottles Red Wine Cabernet Sauvignon or similar
- 3 tbsp Black Pepper freshly cracked, coarse
- 1.5 tbsp Salt adjust to taste
- 2 tbsp Tomato Paste optional, for modern twist
- 3-4 tbsp Oil for searing
Instructions
Infuse the Oil with Garlic
- Heat a large pot over medium heat.
- Add 3-4 tablespoons of oil.
- Toss in the peeled garlic cloves and let them brown gently to infuse the oil with garlic flavor. Do not burn them.
- Once browned, remove the garlic and set aside.
Sear the Beef
- Working in batches, add the cubed beef to the pot. Do not overcrowd the pot to ensure proper browning.
- Sear the beef on all sides until nicely browned. This adds depth of flavor to the stew.
- Remove each batch and set aside.
Deglaze and Add Tomato Paste (Optional)
- After searing all the beef, add 2 tablespoons of tomato paste to the pot.
- Cook the tomato paste for 1-2 minutes to remove the raw flavor and to incorporate the fond (browned bits) from the bottom of the pot.
Combine Ingredients
- Return the seared beef and any accumulated juices to the pot.
- Add the browned garlic back in.
- Pour in 2 bottles of red wine (1 bottle per kg of beef).
- Add 1.5 tablespoons of salt and 3 tablespoons of freshly cracked black pepper.
- Stir everything together, ensuring the beef is fully submerged in the liquid.
Simmer and Cook
- Bring the mixture to a gentle simmer on the stovetop.
- Once simmering, cover the pot with a lid and transfer it to a preheated oven at 140°C (285°F).
- Let it cook for 3-4 hours, checking occasionally. The beef should become tender and melt-in-your-mouth.
Thicken the Sauce (Optional)
- After 3-4 hours, remove the pot from the oven.
- If the sauce is too thin, mix 2 tablespoons of tapioca flour (or cornstarch) with a little water to create a slurry.
- Stir the slurry into the stew and let it simmer on the stovetop for a few minutes until the sauce thickens.
Serve
- Serve the Peposo traditionally with garlic-toasted bread or over mashed potatoes, rice, or polenta.
- Garnish with a sprinkle of freshly cracked pepper if desired.
Video
Notes
Tips
Traditional Method If you want to go fully traditional, skip the tomato paste and thickening step. The original recipe relies on the natural reduction of the wine and beef juices.
Cooking Time Adjust cooking time based on the cut of beef. Chuck takes 3-4 hours, while tougher cuts like brisket or shank may take 5-6 hours.
ine Choice Use a decent red wine, but it doesn’t need to be expensive. A Cabernet Sauvignon or Chianti works well.
Traditional Method If you want to go fully traditional, skip the tomato paste and thickening step. The original recipe relies on the natural reduction of the wine and beef juices.
Cooking Time Adjust cooking time based on the cut of beef. Chuck takes 3-4 hours, while tougher cuts like brisket or shank may take 5-6 hours.
ine Choice Use a decent red wine, but it doesn’t need to be expensive. A Cabernet Sauvignon or Chianti works well.