Tuscan Style Beef Stew (aka Peposo) over fluffy mashed potatoes

INGREDIENTS

  • Salt

  • 1 tablespoon vegetable oil

  • 1 (750-ml) bottle 1(750-ml) bottle Chianti, the cheaper, the better

  • 1 cup water

  • 4 shallots, peeled and halved lengthwise

  • 2 carrots, peeled and halved lengthwise

  • 1 garlic head, cloves separated, unpeeled, and crushed

  • 4 sprigs fresh rosemary

  • 2 bay leaves

  • 1 tablespoon cracked black peppercorns, plus extra for serving

  • 1 tablespoon unflavored gelatin

  • 1 tablespoon tomato paste (comes in a tube)

  • 1 teaspoons anchovy paste (comes in a tube)

  • 2 teaspoons ground black pepper

  • 2 teaspoons cornstarch

PREPARATION

(Serves 6 to 8)

If Chianti is unavailable, a medium-bodied wine such as Cotes du Rhone or Pinot Noir makes a nice substitute. Serve with mashed potatoes, polenta or crusty bread.

1. Toss beef and 1 1/2 teaspoons salt together in bowl and let stand at room temperature for 30 minutes. Adjust oven rack to lower-middle position and heat oven to 300 degrees.

2. Heat oil in large Dutch Oven (or heavy pot with lid) over medium-high heat until just smoking. Add half of beef in single layer and cook until well browned on all sides, about 8 minutes total, reducing heat if fond begins to burn. Stir in 2 cups wine, 1 cups water, shallots, carrots, garlic, rosemary, bay leaves, cracked peppercorns, gelatin, tomato paste, anchovy paste, and remaining beef. Bring to simmer and cover tightly with sheet of heavy-duty aluminum foil, then lid. Transfer to oven and cook until beef is tender, 2 to 2 1/4 hours, stirring halfway through cooking time.

3. Using a slotted spoon, transfer beef to bowl; cover tightly with foil and set aside. Strain sauce through a fine-mesh strainer. Wipe out the pot with paper towels. Let liquid settle for 5-10 minutes, so the fat can rise to the top. Use a spoon to skim and discard the fat from the surface. Return defatted liquid to the pot.

4. Add 1 cup wine and ground black pepper and bring mixture to boil over medium-high heat. Simmer briskly, stirring occasionally, until sauce is thickened to the consistency of heavy cream, 12 to 15 minutes.

5. Combine remaining wine and cornstarch in a small bowl. Reduce heat to medium-low, return beef to pot, and stir in cornstarch-wine mixture. Cover and simmer until just heated through, 5 to 8 minutes. Season with salt to taste. Serve, passing extra cracked peppercorns separately. (Stew can be made up to 3 days in advance.)

Fluffy mashed potatoes

Ingredients

Coarse salt

  • 2 pounds German Butterball Potatoes (Russet potatoes will work but they won’t be as creamy), peeled and cut into 2-inch pieces

  • 1/2 cup (1 or 0.5 stick) unsalted butter, room temperature

  • 1/2 cup milk or half and half

  • Freshly ground white or black pepper

Directions

 Step 1

Fill a large pot with about 2 inches of water and add a pinch of salt. Set steamer basket in pot, making sure water doesn't seep through holes. Bring to a boil, then reduce to a rapid simmer.

 Step 2

Peel potatoes. Add potatoes to steamer basket and steam until tender when pierced with the tip of a paring knife, 25 to 30 minutes.

 Step 3

Heat butter and milk in a small saucepan over medium heat until the milk is warm and the butter has melted. Remove potatoes from the steamer basket. While potatoes are still hot, use a ricer to rice potatoes into a large bowl. If you don't have a ricer, use a masher, fork, or something to mash them. Add milk mixture and gently combine with a spatula; season with salt and pepper. Serve immediately.

Ryan SaletComment