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+ servings
Poposo in a blue bowl with fresh basil garnish.


This Peposo recipe, aka "Tuscan Black Pepper Red Wine Stew", creates incredibly flavorful and melt in your mouth beef with a rich and savory red wine broth. Incredibly romantic and delicious! This makes a great family or date night dinner.
Course Dinner
Cuisine Italian
Keyword Beef Stew with Red Wine, Italian Stew, Peposo
Prep Time 30 minutes
Cook Time 4 hours 30 minutes
Servings 8 adults
Calories 488kcal
Author Heather


  • 3 lbs boneless chuck roast *cut into lg chunks
  • 1/4 cup olive oil
  • salt *for generously salting beef chunks (see above in post for types)
  • 5 shallots *finely diced, about 1 1/2 cups
  • 8 cloves garlic *crushed or minced
  • 750 ml bottle chianti
  • 1/4 cup all purpose flour
  • 1 tbsp tomato paste
  • 32 oz beef broth
  • 1 tbsp dried basil
  • 1/2 tbsp black pepper
  • 1 tsp ground white pepper


  • Cut the chuck roast into large chunks. Generously salt all sides of beef chunks.
  • Heat a dutch oven pan on the stovetop on med/high heat. Just as the pan begins to slighlty smoke, add olive oil.
  • Immediately add 1 layer beef chunks. Sear until browned, repeating on all sides and with remaining beef.
  • Remove browned beef from pan. Add diced shallots and sauté until tender, about 5-7 mins. Add garlic and continue sauteing for an addittional min.
  • Over the same med/high heat add in approximatley 1 cup of wine to shallots. Whisk in flour and cook until a paste is formed and flour lumps have been worked out.
  • Slowly whisk in beef broth.
  • Stir in tomato paste, black pepper, white pepper, basil and remaining bottle of wine.
  • Bring to a simmer over med/high heat and then lower the heat to lowest setting. Cover and cook for approximately 4 1/2 hours, stirring every so often.


*Please use as many organic ingredients as possible. 
Recipe Notes
  • Cutting the beef into large chunks creates incredibly tender beef that shreds with the touch of a fork as seen in the picture above. 
  • Serve over hot rice, creamy polenta or hot buttered noodles. Both the rice and polenta take can take up to an hour to make so plan accordingly. 
  • Cooking times are tailored for Chuck Roast. See above in post for additional cuts and cooking times. 


Calories: 488kcal | Carbohydrates: 10g | Protein: 35g | Fat: 27g | Saturated Fat: 10g | Cholesterol: 117mg | Sodium: 582mg | Potassium: 848mg | Fiber: 1g | Sugar: 2g | Vitamin A: 53IU | Vitamin C: 3mg | Calcium: 67mg | Iron: 5mg