Ingredients for Peposo beef stew with black pepper500 gr of veal taken from the shinbone3 cloves of garlic400 gr peeled tomatoes1 onion1 carrot1 small stalk of celery1 glass of red wine1 tablespoon of freshly-milled black pepperExtra Virgin olive oilSaltHow to prepare Peposo beef stew with black pepperSaut the chopped onions, carrots, celery and garlic cloves in olive oil in a deep saucepan. Add the meat cut into large cubes.When the meat is sealed, add the pepper and peeled tomatoes. Cook on medium temperature for ten minutes. Add the red wine.Season with salt. Cover it, allow it to simmer slowly for about two hours over a low heat. Serve with toasted Tuscan bread.
