I don’t have a video for this recipe.
If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Pepper Beef Stew
...in your mind.
Pepper Beef Stew

Pepper Beef Stew

Aka ‘peposo’, this is essentially a 3 main ingredient Italian stew that become something crazy delicious with not much more than a little simmering time. Damn.


  • 2 1/2 pounds beef chuck roast
  • Kosher salt
  • Oil
  • 6 - 8 garlic cloves, peeled
  • 2 tablespoons coarsely ground black pepper
  • 1 bottle red wine, and a Chianti would be perfect here
  • 2 tablespoons panko bread crumbs
  • 2 tablespoons chopped curly parsley
  • Zest of one lemon


  1. Cut the beef into cubes, somewhere around 1 1/2 would be great – then season with kosher salt
  2. Put a tablespoon of oil and the garlic in an oven proof pan with a lid, and bring up to medium high heat, letting the garlic get golden brown – then remove from pan
  3. Add another tablespoon of oil, and sear the beef (in batches) until browned – set to the side
  4. Idf the pan is dry, add another tablespoon of oil, and when it begins to shimmer sprinkle the pepper over the top
  5. Stir well and when fragrant, 30-60 seconds add the wine – stirring well across the bottom (to release any delicious stuck on bits)
  6. Bring to a simmer, add the beef and any juices as well as the garlic
  7. Cover and cook on a low simmer 75-90 minutes
  8. Remove the lid and continue to cook, stiffing occasionally until the cubes are beautifully tender, another 75 minutes or so
  9. While it finishes cooking, heat a small non-stick pan over medium and toast panko until
  10. golden brown and crispi-er, then put in a small bowl and when cool add the parsley and lemon zest - mix well and set aside
  11. Serve on rice, pasta, soft polenta – or do what we did: put a little on some hearty grilled bread with a little of the panko/parsley sprinkled over the top
  12. Yumm