Tuscan beef and black pepper stew (Peposo alla fornacina) from Christopher Kimball's Milk Street Magazine, Sep/Oct 2018 (page 18)

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Soft polenta

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • puddlemere on October 28, 2018

    I also halved this recipe, although I forgot to halve the salt so it ended up a bit too salty at the end. Other than that, it turned out really well, had a lot of flavor, and was pretty straightforward. I did add a bit of extra water during the uncovered cooking portion because it started evaporating too much. Served with mashed potatoes and roasted broccoli.

  • anya_sf on September 19, 2018

    I made 1/2 recipe (actually my chuck roast was just under 3 lbs, but didn't require that much trimming). I was skeptical about not adding liquid, but after cooking for 2 hrs covered, some liquid was definitely produced. However, after cooking for 1 hr uncovered, all the liquid had evaporated and the meat started to burn. I removed the meat and added and reduced the wine, then added the meat back and chilled overnight. Reheated the next day, but added maybe a cup of water to help deglaze the pan further. The flavor was very concentrated and quite tasty. Bland polenta helped temper the bite of the black pepper, but it was too strong for my son. I added some frozen peas at the end. Carrots would go well with this. Not sure if I'd make it again - maybe with less pepper and more liquid so I could put some vegetables in there.

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