Tuscan black pepper beef stew
Prepare all the other ingredients: place the meat in a pot with the peeled cloves of garlic and the wine (do not add oil, unless the meat is very lean).
Add the whole peppercorns and a sprinkling of pepper in powder, together with the salt and the tomato paste dissolved in a glass of cold water.
Pour in enough cold water to just cover the meat, place a lid on the pot and start cooking the stew over a minimum heat.
Continue cooking like this for about two and a half hours. When the meat is tender, remove the lid to reduce the sauce.
The black pepper stew should have a creamy consistency.
7 cloves of garlic
3 glasses of red wine (preferably Chianti)
140 g of Petti tomato paste “L’essenziale”
1 spoon of black peppercorns
salt and pepper