Peposo di Manzo con Patate e Funghi

(A hearty, Tuscan-inspired beef stew simmered with potatoes, peppers, and mushrooms in a rich, peppery broth. This dish elevates humble ingredients into a deeply satisfying and flavorful experience, perfect for a comforting yet refined lunch.)

Ingredients

• 500g Beef Chuck, cut into 2cm cubes
• 2 medium Potatoes, peeled and cut into 2cm cubes
• 1 large Carrot, peeled and sliced into 1cm thick rounds
• 1 Bell Pepper (any colour), deseeded and cut into 2cm pieces
• 200g mixed Mushrooms (e.g., cremini, shiitake), sliced
• 1 medium Onion, finely chopped
• 2 cloves Garlic, minced
• 1 1/2 cups Beef Broth
• 1/2 cup Dry Red Wine
• 2 tablespoons Olive Oil
• 2 tablespoons Butter
• 1 tablespoon Black Peppercorns, coarsely cracked
• 1 teaspoon Dried Thyme
• 1/2 teaspoon Dried Rosemary, crushed
• 1/4 teaspoon Red Pepper Flakes (optional)
• Salt and freshly ground Black Pepper, to taste
• Fresh Parsley, chopped, for garnish (optional)

Method

1. Sear the Beef: Heat 1 tablespoon of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Season the beef cubes generously with salt and pepper. Sear the beef in batches, ensuring not to overcrowd the pot, until browned on all sides. Remove the beef and set aside.
2. Sauté Vegetables: Add the remaining olive oil and butter to the pot. Add the chopped onion and cook until softened and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
3. Build the Flavors: Add the sliced mushrooms, carrot rounds, and bell pepper pieces to the pot. Cook, stirring occasionally, until the vegetables begin to soften, about 5-7 minutes.
4. Deglaze and Simmer: Pour in the red wine, scraping up any browned bits from the bottom of the pot. Allow the wine to reduce slightly, about 2 minutes. Add the beef broth, cracked black peppercorns, dried thyme, dried rosemary, and red pepper flakes (if using).
5. Combine and Simmer: Return the seared beef to the pot. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for at least 2 hours, or until the beef is very tender. Stir occasionally to prevent sticking.
6. Add Potatoes: After 2 hours, add the cubed potatoes to the stew. Continue to simmer, covered, for another 30-40 minutes, or until the potatoes are tender and the stew has thickened to your desired consistency.
7. Adjust and Serve: Taste the stew and adjust seasoning with salt and freshly ground black pepper as needed. Garnish with fresh parsley, if desired. Serve warm in bowls.

Chef's Note

For an even deeper flavor, consider adding a strip of orange zest to the stew while it simmers. Remove the zest before serving. Serve with crusty bread for dipping into the flavorful sauce.