Peposo Tuscan Peppered Beef Stew

[MacKenzie]

I had a package labelled Beef Short Ribs in the freezer but when I opened it there were no ribs, all meat, bonus.

I used that meat to make this stew. It had a ton of black pepper, a whole ounce of ground pepper with 1.75 pounds of beef as well as 1 and 2/3 Cup of a nice Chianti.

Took this seared meat shot with my phone as camera was dead at the time.

Here it is after about 6 hours in the oven at 250F.

Plated.

Then I added a little more of that oh so rich sauce.  

 

 

Edited April 14, 2018 by MacKenzie

[TheNomad]

Yum!  Awesome garnish as well. Love me a good stew. I have a weakness for rice. I always eat double portions. 

[BonFire]

I'll bet it tasted as good as it looks 

[tekobo]

Lots to ask you about @MacKenzie!  The microgreens looking good. No questions there - you've explained how to "make" those, I just need to execute now.  What are the round white things - is that rice or something else?  Is that a La Chamba pot I see?  And how did it all taste??

Oh yes, good looking cook!

[MacKenzie]

Thanks. Yes, it is a La Chamba casserole and that was Israeli cous cous under the stew. I really wanted to use a nice creamed potato but it was very late and did not have the time for that. I plan on having a leftover serving of the stew today with creamed potatoes. It maybe be even better the second day.

 

[Bruce Pearson]

Mac that looks delicious! Are those homemade pickles? Cous cous is a form of pasta isn’t it?

[MacKenzie]

Bruce, you sure know your foods.:)

[tony b]

Amazing stew, MacKenzie! Nothing better than meat braised in wine!

[MacKenzie]

Peposo with creamed potatoes - the potatoes gave the mouth a little relief from the heat of the stew but it's the heat of the stew that makes you wanting another bite and another.;)

[tony b]

I'm sure that it was better the second time around!