Stracotto
This stracotto recipe is a slow-cooked Italian classic that’s perfect for a cozy dinner. With rich tomato sauce, red wine and tender beef, it’s a dish full of bold, comforting flavor. Serve it over polenta, mashed potatoes or pasta for a hearty meal.
Servings: 6
Equipment
- Dutch Oven or Large Heavy-Bottomed Pot
Ingredients
- 3 to 4 Pounds beef chuck roast or brisket
- 2 Tablespoons olive oil
- 1 yellow onion large, chopped
- 2 carrots peeled and chopped
- 2 Stalks celery chopped
- 4 Cloves garlic minced
- 1 Tablespoon tomato paste
- 1 Cup dry red wine such as Chianti, Cabernet Sauvignon or Barolo
- 2 Cups beef broth
- 1 Can crushed tomatoes 28-Ounce
- 1 Teaspoon dried oregano
- 1 Teaspoon dried thyme
- 2 bay leaves
- salt and freshly ground black pepper to taste
- fresh parsley chopped, for garnish
Instructions
- Pat the beef dry with paper towels and season generously with salt and pepper.
- In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat.
- Once hot, sear the beef on all sides until it develops a deep, golden-brown crust, 4 to 5 minutes per side. Remove the beef and set it aside.
- In the same pot, add the chopped onion, carrots and celery. Cook for 6 to 8 minutes, stirring occasionally, until softened.
- Add the minced garlic and tomato paste. Stir and cook for another 1 to 2 minutes until fragrant.
- Pour in the red wine, scraping the bottom of the pot to deglaze and lift any browned bits. Let it simmer for 2 to 3 minutes to reduce slightly.
- Add the beef broth, crushed tomatoes, oregano, thyme, and bay leaves. Stir to combine everything into a rich sauce.
- Return the seared beef to the pot, nestling it into the sauce.
- Lower the heat, cover the pot and let it simmer gently on the stovetop for 3 ½ to 4 hours, or until the beef is fork-tender and falls apart easily. Check occasionally and add a little broth or water if the sauce reduces too much.
- Once done, remove the beef and let it rest briefly. Discard the bay leaves.
- If liked, simmer the sauce uncovered for 10 to 15 minutes to thicken slightly.
- Shred or slice the beef, return it to the sauce, and stir to coat. Sprinkle with fresh parsley before serving over creamy polenta, mashed potatoes, or pasta, plus some crusty bread on the side to mop up the sauce.
Notes
Sear the meat well: A good crust adds flavor to the final dish.
Don’t rush the simmer: Slow cooking is key to tender beef.
Deglaze properly: Scraping up browned bits adds major flavor to the sauce.
Simmer low and slow: Rushing can result in tough meat.
Cooking pot: Use a Dutch oven with a tight lid to maintain moisture.
Smoother sauce: For a smoother sauce, use an immersion blender to blend the vegetables before returning the beef.
Make it a day ahead: The flavors in this delicious recipe impro
Don’t rush the simmer: Slow cooking is key to tender beef.
Deglaze properly: Scraping up browned bits adds major flavor to the sauce.
Simmer low and slow: Rushing can result in tough meat.
Cooking pot: Use a Dutch oven with a tight lid to maintain moisture.
Smoother sauce: For a smoother sauce, use an immersion blender to blend the vegetables before returning the beef.
Make it a day ahead: The flavors in this delicious recipe impro
Nutrition
Calories: 533kcal | Carbohydrates: 11g | Protein: 46g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 2g | Cholesterol: 156mg | Sodium: 619mg | Potassium: 1160mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3683IU | Vitamin C: 11mg | Calcium: 91mg | Iron: 6mg
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