for 4 people

Peposo

600 g	beef shoulder fillet, cut into approx. 3 cm cubes
2 tsp	black peppercorns, finely ground in a food processor
	olive oil for frying
¾ tsp	salt
3	onions, cut into thin slices
2 tbsp	tomato puree
5 dl	red wine (e.g. Chianti)

Beans

2 tbsp	olive oil
2	garlic cloves, finely chopped
1 tin	white beans (e.g. Cannellini, approx. 400 g), rinsed, drained)
2 sprigs	sage
¼ tsp	salt

How it's done

Peposo

Mix the meat and pepper in a bowl. Heat a dash of oil in a cooking pot. Add the meat in batches, brown for approx. 5 mins. per batch. Remove, season with salt. Reduce the heat, wipe away the cooking fat, add a little oil. Add the onions, sauté for approx. 3 mins. Add the tomato puree and cook briefly. Pour in the wine, bring to the boil. Reduce the heat, return the meat to the pan along with the cooking juices, cover and braise over a low heat for approx. 3 hrs.

Beans

Heat the oil in a non-stick frying pan. Add the garlic, sauté for approx. 2 mins. Add the beans and sage, cook for approx. 5 mins., season with salt.

To serve

Serve the stew and beans in soup plates.

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