An easy version of Peposo which works a treat and reheats perfectly. The peppercorns are very much the star of the show rather than the seasoning.
Wine Suggestion: Regional foods are generally complemented by the wines of the same region so go for a good Tuscan wine that will be able to stand up to this rich stew. We had a Morisfarms Mandriolo from the Maremma.
Hunter’s Stew – to serve 4-6
- 4 tbsp olive oil
- 1kg stewing steak, in big chunks
- 3 onions, sliced
- 4 garlic cloves, crushed
- 2 tbsp black peppercorns
- 2 tsp ground black pepper
- 2 bay leaves
- 250ml red wine
- 1 x 400g tin tomatoes
- 1 whole tube of tomato purée
In a large saucepan, with a tight fitting lid, heat the olive oil and brown the beef well.
Season with plenty of salt, then add the onions, garlic, and peppercorns and cook for another 5-10 minutes, or until the onions are soft and reduced.
Add the remaining ingredients, cover with a lid and cook very gently for about 2 hours, stirring regularly.
Check the seasoning after 90 minutes and add a bit of water if necessary. If it is too liquid you can remove the lid for the last 20-30 minutes.
Allow to cool slightly before serving with potatoes or polenta.
(Original recipe by Domini Kemp in THE IRISH TIMES Magazine, September 21, 2013.)