Tuscan beef stew
TUSCAN BEEF STEW
|Serves||Cook time||Prep time||Total time|
3 1/2 hours
3 hours, 35 mins
This beef stew comes from a traditional recipe from Tuscany called Peposo. Traditionally made by the fornacini (people who worked on the furnaces for making terracotta tiles!), the stew was cooked in a pan by the furnaces which gave off great heat. It's a very simple recipe whereby everything is thrown together and allowed to do its thing in the oven. The result is a melt in your mouth stew, which is salty, sweet, and full of a rich beef flavour, the ultimate companion for a creamy polenta.
1.2 kg stewing beef (such as brisket, chuck or blade), cut into 3cm chunks
10 garlic cloves
½ cup tomato paste
2 rosemary springs
½ teaspoon salt
½ teaspoon black pepper, ground
6 anchovies, drained
1 cup red wine
1 cup of chicken stock
2 tablespoons balsamic vinegar
Serve with Polenta
Preheat your oven to full whack (about 250°C)
Place your beef in a casserole dish or deep baking try. Add garlic, tomato, rosemary, salt, pepper and anchovies and using your hands rub everything together.
Pour over red wine, chicken stock and balsamic vinegar. Place lid on or tightly cover with foil. Sealing the dish traps the steam, which results in incredibly tender meat.
Place in the oven and set timer for 20 minutes. After 20 minutes turn the heat down at 150°C. Cook for 3 ½ hours or until meat is falling apart.
Set meat aside whilst you prepare polenta according to packet instructions, not forgetting the butter.
Serve meat over the polenta with a few scraps of Parmesan and a side salad of rocket and Parmesan.