Italian Peppered Beef Stew (Peposo)
Notes: John Ash, culinary director of Bonterra and Fetzer Vineyards, adds a generous quantity of garlic and cracked pepper to this beef stew. The gremolata adds a fresh finish of lemon and garlic. Start the polenta about 30 minutes before stew is done. The stew can be prepared through step 2 up to 1 day ahead; cool, cover, and chill. Reheat over medium-high heat, covered, stirring occasionally.
- Servings: 6
Source: Sunset Magazine
Ingredients
- pounds fat-trimmed boned beef chuck or other cut suitable for stewing, rinsed an
- dry red wine such as Zinfandel or Merlot
- cans diced tomatoes
- chopped fresh basil leaves or 3 tablespoons dried basil
- peeled garlic cloves
- to 1 1/2 tablespoons fresh-cracked or coarse-ground black pepper
- Salt
- Creamy polenta
- Oven-dried tomatoes or 2 Roma tomatoes, rinsed and sliced crosswise into 1/4-inc
- Gremolata