Beef peposo, or peppered beef stew, is chuck marinated in a red wine and black pepper sauce. It combines tons of rich and savory flavors. A recipe apart of our olive oil series.
Heat a heavy bottomed pan that has a tight fitting lid over medium heat on the stove top.
Add 2 tbsp Colavita olive to the pan.
Generously salt and pepper the beef, then add about 1/3 of the beef cubes to the hot pan. Do not move the beef cubes right away, but let them sear well on the first side, about 2 minutes.
Then, sear the cubes on all the other sides. Remove the beef cubes to a rack (something with air holes so that the meat doesn’t steam).
Place the onions in the pan and sauté about 3 minutes. Add the garlic and continue to sauté.
Return all of the beef to the pan, still over medium heat.
Add the red wine to the pan and let it simmer, scraping the bottom of the pan to loosen any of the bits on the bottom of the pan. Let the wine reduced slightly, about 2 minutes.
Add the beef back to the pan.
Add the tomatoes, Add the beef broth or stock, herbs, and stir to combine. Bring the mixture to a simmer. As soon as it simmers, place the lid on top, drop the heat as low as it can go, and let it simmer for 2 hours, or until the beef is tender.
Remove the lid, and reduce the sauce if you would like. To do this, remove the beef from the pan and stir in the freshly ground black pepper. Discard the herbs. Increase the heat to medium, and simmer for about 20 to 30 minutes, or until the sauce is quite thick.
Serve over pappardelle with fresh herbs.
This can be served immediately, but improves when allowed to rest tightly covered in the refrigerator for 24 hours before serving.
Reheat in a covered saucepan over medium low heat, stirring frequently.
Instead of placing the lid on the pan and cooking over the stovetop, place the meat mixture in the Instant Pot and cook on high pressure for 25 minutes.
Release the pressure manually.