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Tuscan Beef and Black Pepper Stew (Fast & Slow)
The simple, generously peppered beef stew known as peposo alla fornacina is said to have been created by 15th century kiln (fornacina) workers in Tuscany, Italy. Chianti is the best-known wine produced in that region and is the traditional choice for peposo, but any dry, medium-bodied red wine works. The stew keeps well, so it can be made up to three days ahead and reheated in the microwave or in a saucepan over low. It's especially delicious with soft polenta or buttery mashed potatoes.
6
Servings
Tip
In a small bowl, whisk the flour with 6 tablespoons of the cooking liquid until smooth, then stir into the pot. Select Normal/Medium Sauté. Bring to a simmer, stirring, and cook until lightly thickened, 6 to 8 minutes. Press Cancel to turn off the pot, then stir in the minced rosemary. Taste and season with salt and pepper.
FAST: 1 hour 40 minutes
Slow: 7-8 hours
35 minutes active
Ingredients
-
2
tablespoons extra-virgin olive oil
-
1
large yellow onion, halved and thinly sliced
Directions
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01On a 6-quart Instant Pot, select More/High Sauté. Add the oil and heat until shimmering. Add the onion and garlic, then cook, stirring occasionally, until the onion is lightly browned, 7 to 9 minutes. Add the wine and cook, scraping up any browned bits, until reduced to about ½ cup, about 15 minutes. Stir in the tomato paste, rosemary sprigs and 1 to 1½ tablespoon pepper. Stir in the beef and 2 teaspoons salt, then distribute in an even layer.
Reviews
January 29, 2026
Slow Cooker
I used the slow cooker option and it turned out great! I will be making this again.
December 30, 2025
Big hit for the holidays
Made as written several times; we reduced the amount of pepper. Last time didn’t have enough tomato sauce so subbed in some anchovy paste. Added dried thyme, because I like the taste. Have made with Cabernet or Chianti.
December 29, 2023
Delicious
This recipe was a hit at a family celebration. I served it with another Milkstreet recipe, Polenta with Roasted Tomoatoes and Gorgonzola, and a simple kale salad. Wow. This recipe will go into heavy rotation.
November 26, 2023
Favorite recipe on the site
This recipe is my favorite on the whole website. 12/10, so good. And easy!
April 5, 2023
Delicious
I only had 2lbs of beef, and used half a large onion, and 3 large garlic cloves. Subbed 2 T McCormick steak seasoning for pepper, and about 1 tsp Italian seasoning in place of rosemary. Cook time was spot on. Didn't need as much flour to thicken. Served over egg noodles. This will definitely be a repeat recipe!
Made this tonight in my instant pot. It was just the two of us so I only used 2 pounds of meat (and have plenty for leftovers) Halved all other ingredients except for the wine as I was concerned about a burn notice with less liquid. Cooked it for 50 minutes with 15 minute natural release- so 25 minutes per pound which is what is about what is recommended by instant pot. Came out perfect. Used a chianti.
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Incredible flavor, but the meat was not tender after 25 minutes in the pressure cooker. Another 10 minutes didn’t improve it significantly. I’m at about 9700 ft though. Next time, I’ll try the slow method.