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Tuscan Beef and Black Pepper Stew (Fast & Slow)

Tuscan Beef and Black Pepper Stew (Fast & Slow)

By Diane UngerApril 7, 2020

  • Makes
    6 servings
  • Cook Time
    1 hour 40 minutes
  • Slow Cook Time
    7-8 hours
  • Active time plus cooling
    35 minutes active
  • Rating

The simple, generously peppered beef stew known as peposo alla fornacina is said to have been created by 15th century kiln (fornacina) workers in Tuscany, Italy. Chianti is the best-known wine produced in that region and is the traditional choice for peposo, but any dry, medium-bodied red wine works. The stew keeps well, so it can be made up to three days ahead and reheated in the microwave or in a saucepan over low. It's especially delicious with soft polenta or buttery mashed potatoes.

Tip

In a small bowl, whisk the flour with 6 tablespoons of the cooking liquid until smooth, then stir into the pot. Select Normal/Medium Sauté. Bring to a simmer, stirring, and cook until lightly thickened, 6 to 8 minutes. Press Cancel to turn off the pot, then stir in the minced rosemary. Taste and season with salt and pepper.

Ingredients
  • 2

    tablespoons extra-virgin olive oil

  • 1

    large yellow onion, halved and thinly sliced

  • 12

    medium garlic cloves, smashed and peeled

  • 2

    cups dry red wine

  • 3

    tablespoons tomato paste

  • 2

    sprigs fresh rosemary, plus ½ tablespoon minced

  • 4

    pounds boneless beef chuck roast, trimmed and cut into 1½-inch chunks

  • Kosher salt and coarsely ground black pepper

  • 3

    tablespoons all-purpose flour

Step 1

On a 6-quart Instant Pot, select More/High Sauté. Add the oil and heat until shimmering. Add the onion and garlic, then cook, stirring occasionally, until the onion is lightly browned, 7 to 9 minutes.

Add the wine and cook, scraping up any browned bits, until reduced to about ½ cup, about 15 minutes.

Stir in the tomato paste, rosemary sprigs and 1 to 1½ tablespoon pepper. Stir in the beef and 2 teaspoons salt, then distribute in an even layer.

Step 2

Press Cancel, lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; make sure the pressure level is set to High. Set the cooking time for 25 minutes.

When pressure cooking is complete, let the pressure reduce naturally for 15 minutes, then quick-release the remaining steam by moving the pressure valve to Venting.

Step 3

In a small bowl, whisk the flour with 6 tablespoons of the cooking liquid until smooth, then stir into the pot. Select Normal/Medium Sauté.

Bring to a simmer, stirring, and cook until lightly thickened, 6 to 8 minutes. Press Cancel to turn off the pot, then stir in the minced rosemary. Taste and season with salt and pepper.

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