Ingredients
- 100 ml good quality olive oil Serves 4
- 500g stewing beef, cut into bite sized cubes
- 2 carrots, finely chopped
- 1 white onion, finely diced
- 1 stick celery, finely chopped
- Salt to taste
- ½ bottle red wine
- 900 ml chicken stock
- 1 tin crushed tomatoes
- 500g butternut squash or pumpkin, peeled and cut into bite size pieces
- 4 Tablespoons crushed black peppercorns
- 2 tins cannelloni beans or 150g dried cannelloni beans, soaked and cooked
Vendors
Tags
Winter
Vegetables
Meat
Casserole
RedWine
Peposo -Tuscan Beef and Pepper Stew
Method
- In a heavy casserole over high heat, warm half of the olive oil
- Add the beef and sear - (do not over load the pan, if needed do in batches and remove) it on all sides, turning every other minute until all sides of the meat are browned
- Remove the beef and set it aside
- Reduce heat and add the remaining oil, add the carrots, onion and celery
- Mix in the seared beef and season with salt
- Add the red vine and scrape the browned bits from the bottom of the pan
- Continue cooking until there is almost no liquid left in the pan
- Add the stock and the tomatoes and simmer for 15 minutes
- Add half the squash and all the peppercorns
- If there is not enough liquid to cover the solids then you may need to add some extra water
- Bring to a boil, reduce the heat to low, cover, and simmer for an hour, stirring occasionally
- When the meat is very tender, add the rest of the squash, and drained beans
- Cook for another 20 minutes, covered, until the cubes of squash are tender
- Add salt to taste
