Tuscan beef and pepper stew

Ingredients: (for 4 people)
800of beef muscle (recommended portion)
750ml of Chianti’s red wine 
tablespoons of Bottacio’s Pepper condiment
1 cucchiaio di Extra virgin olive oil TOSCANO I.G.P.
2 tablespoons of tomato paste
3 cloves of garlic
2 tablespoons of peppercorns
salt to taste





First of all, take the piece of meat and cut it into small pieces. Put them in a saucepan with the 3 cloves of peeled garlic cut in half, the spoons of peppercorns, the spoon of Bottacio’s Pepper condiment and salt. Mix with a wooden spoon to flavor the meat well, cover with the wine and leave to marinate for an hour. After the rest time, transfer the saucepan on the stove over low heat. Fill a glass of water, dissolve the tomato paste and pour it into the casserole with the meat. Cover the pan and cook for three hours. If cooking is needed, add another little wine. Once the cooking time has elapsed, the meat will be soft and with a creamy sauce. Serve and pour a drizzle of Extra virgin olive oil TOSCANO I.G.P., serve with toasted bread or boiled cannellini beans. Enjoy your meal!


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