Recipe: beef ragout

Recipe: beef ragout
Beef Ragout
This is an old Italian dish called a peposo because it calls for lots of pepper.
If you double the recipe, double the cooking time – 24 hours instead of 12.
2 1/2 pounds lean stewing beef, cut into 2-inch cubes
12 whole cloves garlic, peeled
2 to 3 tablespoons freshly cracked (not ground) black pepper
4 cups canned diced tomatoes in juice (three 14 1/2 ounce cans)
1 cup hearty red wine, such as merlot
1/2 cup chopped fresh basil leaves
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