This beef stew with red wine, made with beef chuck roast and a rich red wine sauce, can be made in your Instant Pot or braised in the oven.

The simple, generously peppered beef stew known as peposo alla fornacina is said to have been created by 15th century kiln (fornacina) workers in Tuscany, Italy. Chianti is the best-known wine produced in that region and is the traditional choice for peposo, but any dry, medium-bodied red wine works. The stew keeps well, so it can be made up to three days ahead and reheated in the microwave or in a saucepan over low. It's especially delicious with soft polenta or buttery mashed potatoes.

Don't use finely ground black pepper. Coarsely ground pepper has more presence in this braise and gives it character. For best flavor and aroma, it's best to start with whole peppercorns and pulse them in an electric spice grinder until coarsely cracked.–Christopher Kimball

What type of red wine do you use for beef stew?

Any dry red wine will work, such as Syrah, pinot noir, even a blend of red varietals. It's traditional in wine-making lands to use a style of wine from the region in which a recipe originated, which means you really can't go wrong with any Tuscan red in this recipe.

Beef Stew with Red Wine

Pieces of beef stew with red wine and mashed potatoes in a white bowl with a fork nestled inside.

This beef stew with red wine, made with beef chuck roast and a rich red wine sauce, can be made in your Instant Pot or braised in the oven.

Christopher Kimball

Prep 40 mins

Cook 1 hr

Total 1 hr 40 mins

  • 2 tablespoons extra-virgin olive oil
  • 1 large (12 oz) yellow onion halved and thinly sliced
  • 12 medium garlic cloves smashed and peeled
  • 2 cups dry red wine
  • 3 tablespoons store-bought or homemade tomato paste
  • 2 sprigs fresh rosemary plus 1 1/2 teaspoons minced
  • 4 pounds boneless beef chuck roast trimmed and cut into 1 1/2-inch (4-cm) chunks
  • Kosher salt and coarsely ground black pepper
  • 3 tablespoons all-purpose flour

  • Grab your 6-quart Instant Pot and select More/High Sauté. Add the oil and heat until shimmering. Add the onion and garlic and cook, stirring occasionally, until the onion is lightly browned, 6 to 7 minutes.

  • Add the red wine and cook, stirring and scraping up any browned bits, until reduced to about 1/2 cup, 12 to 15 minutes.

  • Stir in the tomato paste, rosemary, and 1 tablespoon pepper. Stir in the beef and 2 teaspoons salt and then distribute in an even layer.

  • Press Cancel, lock the lid in place, and move the pressure valve to Sealing. Select Pressure Cook or Manual; make sure the pressure level is set to High. Set the cooking time for 25 minutes.

  • When pressure cooking is complete, let the pressure reduce naturally for 15 minutes, then release the remaining steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.

    If your beef isn't as tender as you'd like, go ahead and pop that lid back on and bring up to high pressure for 10 to 15 minutes more, then use quick release to vent the steam.

  • Using a large spoon, skim off and discard the fat from the surface of the cooking liquid.

    If you prefer only a minimal amount of fat in your stew—keep in mind, fat has flavor—use that gravy separator you otherwise use only at Thanksgiving or refrigerate or freeze your pan juices until the fat congeals on top and can easily be skimmed.

  • In a small bowl, whisk the flour with 6 tablespoons of the cooking liquid until smooth, then whisk it into the pot. Select Normal/Medium Sauté. Stirring occasionally, bring to a simmer and cook until slightly thickened, 6 to 8 minutes.

  • Press Cancel to turn off the pot, then stir in the minced rosemary and 1 to 1 1/2 tablespoons pepper. Taste and season with salt.

Oven-Braised Method

No Instant Pot? No worries! This stew can easily be made in your oven. In a Dutch oven, brown the meat in batches, set the meat aside, and follow the recipe above. After returning the meat to the Dutch oven, cover and cook at 325°F (163°C) until tender, checking occasionally and adding a little beef stock or water if the liquid level is low, 90 to 110 minutes. Continue the recipe from step 5 on your stovetop.

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Originally published December 17, 2020

Recipe © 2022 Christopher Kimball. Photo © 2020 Connie Miller. All rights reserved. All materials used with permission.

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