Peppered meat stew recipe

Yesterday I was working from home, so I decided to do some stew. I had seen on-line these recipes for a peppered stew called “Peposo” (literary: peppery) typical from Tuscany. I had been looking for an occasion to try it for a while and yesterday seemed to be just the right occasion. It turned out to be a great spicy and aromatic stew.

I decided to share this recipe with Full Plate Thursday by Miz Helen and It’s a Keeper Thursday by Christina.


  • 1 lb stew meat
  • 6 garlic cloves
  • 3 tomatoes
  • 1 tablespoon crushed pepper
  • wine
  • salt
  • EVOO


  1. First I roasted up some garlic cloves in a bit of oil until the garlic was well browned. Then I added the diced meat to the pot and started browning it. When the meat was well seared on all sides, I added a splash of wine Red wine would be the way to go, but I add only very little red so I did a bit of red and a bit of white. Finally I added 3 diced tomatoes and seasoned the meat with a pinch of salt and a lot of pepper. I covered the pot and let the stew simmer for about 2 hours until the meat was fall-apart tender.
  2. Eat it with some toasted bread or polenta or even boiled rice. I would suggest using a rather “bland” side, the thing is not called peppery for nothing!