Main CourseDinner

Stracotto

Name: Stracotto
Prep time: 25 min
Cook time: 3 h
Total time: 3 h 35 min
Yield: 4 servings
Cuisine: italian
Ingredients: 900 g beef chuck roast cut into 2-inch chunks; 30 g all-purpose flour; 2 tbsp olive oil; 1 pcs yellow onion chopped; 2 pcs carrot chopped; 2 pcs celery stalk chopped; 3 clove garlic minced; 1 cup red wine dry; 400 g canned diced tomato undrained; 2 cup beef broth; 1 pcs bay leaf; 1 tsp fresh rosemary chopped; 1 tsp fresh thyme chopped; 1 tsp salt; 0.5 tsp black pepper freshly ground; 2 tbsp fresh parsley chopped (optional)

Stracotto, meaning 'overcooked' in Italian, is a hearty, slow-braised beef dish rich with aromatic vegetables and red wine. This recipe yields incredibly tender meat and a deeply flavored sauce perfect for a comforting meal. Serve it with polenta or mashed potatoes.

An original recipe by Forkin

Total time: 3 hr 35 min
Serves: 4
Difficulty: Medium
Per serving: 774 kcal

Allergen information: may contain celery, gluten, and sulphites. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

900 gbeef chuck roast, cut into 2-inch chunks
30 gall-purpose flour
2 tbspolive oil
1 pcsyellow onion, chopped
2 pcscarrot, chopped
2 pcscelery stalk, chopped
3 clovegarlic, minced
1 cupred wine, dry
400 gcanned diced tomato, undrained
2 cupbeef broth
1 pcsbay leaf
1 tspfresh rosemary, chopped
1 tspfresh thyme, chopped
1 tspsalt
0.5 tspblack pepper, freshly ground

garnish

2 tbspfresh parsley, chopped(optional)

Equipment

measuring cups · measuring spoons · dutch oven · cutting board · knife

The method

Step by step

1
Pat the beef chuck roast dry with paper towels and season generously with salt and pepper.
About 2 min
2
Dredge the seasoned beef in all-purpose flour, shaking off any excess.
About 3 min
3
Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat.
About 2 min
4
Sear the floured beef in batches until browned on all sides, about 3-4 minutes per side. Remove the beef and set aside.
About 10 min
Cook’s note: Do not overcrowd the pot; sear in batches to ensure a good crust.
5
Reduce the heat to medium and add the yellow onion, carrot, and celery to the pot. Cook, stirring occasionally, until softened, about 5-7 minutes.
About 7 min
6
Add the minced garlic and cook for another minute until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic.
7
Pour in the red wine and deglaze the pot, scraping up any browned bits from the bottom. Bring to a simmer and cook until the wine has reduced by about half, approximately 5 minutes.
About 5 min
8
Stir in the canned diced tomatoes, beef broth, bay leaf, rosemary, and thyme. Bring the mixture to a gentle simmer.
About 2 min
9
Return the seared beef to the pot, ensuring it is mostly submerged in the liquid.
About 1 min
10
Cover the Dutch oven and transfer it to a preheated oven at 160°C (325°F). Braise for 2.5 to 3 hours, or until the beef is fork-tender.
About 3 hr
Cook’s note: Alternatively, you can simmer gently on the stovetop over low heat, ensuring it doesn't boil rapidly.
11
Once cooked, remove the bay leaf and taste the sauce, adjusting seasonings as needed.
About 2 min
12
Let the stracotto rest for 10 minutes before serving.
About 10 min
Cook’s note: Resting allows the juices to redistribute, making the meat even more tender.
13
Garnish with fresh parsley if desired and serve hot.

Per serving

Nutrition

53%Score

Calories: 773.9kcal
Protein: 62.9g
Carbs: 21.4g
Fat: 41.3g
Fibre: 3.4g
Sugar: 7.4g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover stracotto in an airtight container in the refrigerator.

Reheating

Reheat gently on the stovetop over low heat or in the microwave until warmed through.