Peposo alla Fornacina (Tuscan Peppered Beef Stew)

Ingredients

Pour the olive oil into a large, heavy-bottomed pot and brown the meat well in small batches over high heat for a few minutes per batch.
Once all the meat is browned, return it all to the pot. Add the whole garlic cloves, the ground pepper, the black peppercorns, and the entire bottle of Chianti Classico.
Cover with a lid and cook over very low heat for at least 1.5 hours.
Remove the lid and continue simmering for another 2 to 3 hours, until the meat is extremely tender and the braising liquid has reduced into a thick, rich sauce.
Season with salt to taste during cooking. If the liquid reduces too quickly before the meat is fully tender, stir in a small amount of hot water as needed.