Il Peposo dell'Impruneta: la ricetta | Pomodoro Petti

All the goodness of tuscan tomatoes whit Max Mariola

Tuscan black pepper beef stew | Petti Tomato - Petti Recipes

Tuscan black pepper beef stew




180 min


second course


4 people

product details


Cut the whole piece of meat and cut it into chunks, making sure the pieces are not too small, because they will shrink during the cooking process.
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.


1 kg of tender stewing steak
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