Peposo (Tuscan Beef Stew)

Throw some beef in the oven and walk away - in a few hours youll have Jills unforgettable Tuscan stew.

The ingredient of Peposo Tuscan Beef Stew

• 1 8kg beef shin trimmed cut into 5cm cubes
• 6 garlic cloves finely chopped
• 4 anchovy fillets in oil drained
• 1 3 cup 95g tomato paste
• 4 rosemary sprigs
• 1 cup 250ml red wine
• 1 cup 250ml massel chicken style liquid amassing
• 2 3 cup 110g instant polenta
• grated parmesan to help
• rocket to minister to

The Instruction of peposo tuscan beef stew

• preheat the oven to 150u00b0c
• place the beef garlic anchovy fillets tomato glue gum and rosemary sprigs in a flameproof casserole and season taking into consideration sea salt and lots of freshly dome black pepper go to the red wine and toss to combine subsequently next grow tolerable water to just cover the meat approximately 1 cup 250ml
• cover and bake for 4 hours until the meat is hurting and the sauce is rich if the sauce isnt thick enough strain the liquid into a small saucepan over high heat and simmer for 10 minutes or until thickened later pour back over the beef in the casserole and shake up greater than medium low heat for 2 3 minutes
• meanwhile place the chicken growth in a saucepan next 1 cup 250ml water and bring to the boil shorten the heat to low after that slowly pour in the polenta in a steady stream and cook stirring constantly for 5 minutes or until thick and creamy season competently considering sea salt and freshly auditorium showground black pepper
• divide polenta among serving bowls and ladle higher than the beef stew scatter over parmesan and serve later than rocket

Nutritions of Peposo Tuscan Beef Stew

calories: 674 936 calories
calories: 23 grams fat
calories: 9 grams saturated fat
calories: 22 grams carbohydrates
calories: 3 grams sugar
calories: n a
calories: 87 grams protein
calories: 203 milligrams cholesterol
calories: 813 3 milligrams sodium
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calories: nutritioninformation