Peposo Alla Fornacina
Experience the rustic charm of Tuscany with Peposo Alla Fornacina, a traditional slow-cooked Italian beef stew that’s as comforting as it is flavorful. This centuries-old recipe hails from the legendary kilns of Impruneta, where artisans once simmered its rich, peppery aroma alongside freshly fired terracotta. Made with tender chunks of beef chuck, aromatic garlic, whole black peppercorns, and robust Chianti wine, this dish builds depth and complexity during its four-hour oven-braised journey. Infused with fresh rosemary and seasoned simply with salt, Peposo Alla Fornacina delivers a bold, wine-soaked bite that melts in your mouth. Serve it with crusty bread to mop up the luscious juices for an authentic Tuscan experience. Perfect for cozy dinners or entertaining guests, this effortless, one-pot wonder is a must-try for lovers of hearty Italian cuisine.
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Recipe Information
Ingredients
- 1000 grams Beef chuck (cut into 2-inch cubes)
- 6 pieces Garlic cloves (peeled and smashed)
- 20 grams Whole black peppercorns
- 10 grams Coarse salt
- 750 milliliters Dry red wine (preferably Chianti)
- 2 sprigs Fresh rosemary sprigs
- 1 loaf Crusty bread (for serving, optional)
Instructions
1. Preheat the oven to 150°C (300°F).
2. In a large oven-safe pot or Dutch oven, place the beef cubes in an even layer.
3. Scatter the smashed garlic cloves and black peppercorns evenly over the beef.
4. Sprinkle the coarse salt evenly across the mixture, ensuring all the beef is seasoned.
5. Add the rosemary sprigs to the pot, tucking them between the beef pieces for even flavor distribution.
6. Pour the red wine into the pot, ensuring the beef is fully submerged. Add additional wine or a splash of water if needed to cover the meat completely.
7. Cover the pot with a lid or tightly with aluminum foil to prevent moisture loss.
8. Place the pot in the preheated oven and cook for 4 hours, checking occasionally to make sure the liquid has not reduced too much. If necessary, add a small amount of water to maintain the liquid level.
9. After 4 hours, remove the pot from the oven. The beef should be tender and easily fall apart with a fork.
10. Serve hot with crusty bread to soak up the flavorful juices. Optionally, garnish with fresh rosemary.
Nutrition Facts
Calories |
4254 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.7 g | 275% | |
| Saturated Fat | 83.8 g | 419% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 750 mg | 250% | |
| Sodium | 6778 mg | 295% | |
| Total Carbohydrate | 235.9 g | 86% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 12.1 g | ||
| Protein | 228.9 g | 458% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 411 mg | 32% | |
| Iron | 40.5 mg | 225% | |
| Potassium | 4326 mg | 92% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
