Italian black pepper beef stew in Chianti

Cut the chuck into chunks, an inch to an inch and a half or larger, trimming off chunks of fat.

Season with kosher salt only; the black pepper comes later.

Heat a couple tablespoons of olive oil until it shimmers; add the garlic cloves and cook to just golden to infuse the oil, then remove.

Sear the beef in two batches so the temperature does not drop, leaving it about 30 seconds a side until browned all around; remove.

If the pan is dry add about a tablespoon and a half of oil; add a couple tablespoons of coarsely ground black pepper and let it bubble about a minute.

Add a full bottle of Chianti and bring to a simmer; add half a tablespoon of tomato paste and a teaspoon of chipotle chili paste.

Return the beef with its juices and the garlic, mix, cover and simmer one and a half hours.

Uncover and simmer a further hour and a half to thicken a little.

Mix panko, lemon zest and chopped Italian parsley and sprinkle over; serve on grilled bread, or over pasta, soft polenta or rice.