Peposo

One of the drawbacks to Florida living is the lack of need of curling up in front of a cozy fireplace with a nice fleecy blanket and a big bowl of warm soup to heat you from the inside out.  For that reason, I don’t make stews and soups as often as I used to when we lived north of hell, but I do enjoy them.

Peposo is an Italian beef soup, meaning pepper stew, usually with a good kick of spice.  This is from the Tuscan region of Italy and there is a story that Filippo Brunelleschi, the Italian architect, popularized this dish.  The original recipe calls for this to be cooked in a kiln or oven in a terracotta earthenware dish at very low temperatures for about 2 – 3 hours.  I do this in my crockpot with the setting on 10 hours.  On the stovetop, you should set the burner to a low heat.

Don’t skimp on the meat, there is nothing worse than chewy gristly meat in your stew.  I would suggest a good thick and well marbled steak, not a sirloin or market type.  And a lot of recipes include lots of hearty vegetables, but this stew actually is really good with very little more than meat and flavour.

Ingredients

2 pounds steak, 1 – 2 inches thick, cubed to bite size chunks

3 Roma tomatoes, peeled and crushed

4 cloves garlic, peeled

4 Tablespoons extra virgin olive oil

1 cup red wine*

1 teaspoon sea salt

1 teaspoon fresh ground black pepper

*If you wouldn’t drink it in a cup, don’t put it in the pot!  As for what type of red wine, this really comes down to preferences.  I use chianti.

  • Add all ingredients to your cooking pot of choice.
  • Add cold water, so that water is no more than an inch over all of your ingredients.
  • Cover and cook at a low temperature until meat is tender and broth is thick.
  • Serve warm with fresh toasted bread.
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