Slow Cooked Beef Stew

This is a version of an ancient Italian recipe called Peposo, which is slow cooked beef in wine with lots of pepper. You can use a crock pot or any other slow cooker or cook in your oven on a very low temperature for about 8 to 10 hours. The long cooking time and low temperature softens the bite in the pepper and results in deliciously tender, wonderfully flavored beef. Traditionally peposo was served over day old crusty bread with their braising juices, but you can serve it with mashed potatoes, pasta or creamy polenta. The dish is speckled with spicy gremolata to add an extra layer of interest and flavor to this great stew.



3 tablespoons of olive oil
3 pounds of lean stew meat
16 whole garlic cloves
2 tablespoons of black peppercorns
4 cups of canned, diced tomatoes with their juices
2 cups of full bodied, hearty red wine
1 cup of chopped fresh basil leaves
Salt to taste
1 recipe of gremolata,

Let start cooking! if you are going to use a slow cooker, you need to brown the meat first. Heat olive oil on medium-high heat in a large heavy bottomed skillet. Add pieces of beef (remember to dry meat first with paper towels, wet meat will not brown, it will simply start boiling) and brown on all sides.

Transfer meat to a slow cooker and add garlic, peppercorns,

tomatoes with their juices, wine and basil. Cover and cook on low for 8 to 10 hours.

Alternatively, if you are going to cook stew in the oven, preheat it to 275 degrees Fahrenheit. In a large Dutch oven, heat the olive oil and brown the meat, add all the remaining ingredients, and place pot in the preheated oven. Cook for 8 to 10 hours.

Check stew occasionally, If the cooking juices evaporate too fast and the stew starts to dry out, simply add a little boiling water.

Serve stew with a sprinkle of gremolata.

This recipe will make about 6 servings

Prep time 20 minutes
Cook time 8 to 10 hours

Inspired by the cookbook “Cooking One on One” by John Ash.

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