Main CourseDinner

Stracotto

Name: Stracotto
Prep time: 25 min
Cook time: 3 h
Total time: 3 h 35 min
Yield: 4 porties
Cuisine: italian
Ingredients: 900 g beef chuck roast cut into 2-inch chunks; 30 g all-purpose flour; 2 el olive oil; 1 st yellow onion chopped; 2 st carrot chopped; 2 st celery stalk chopped; 3 teentje garlic minced; 1 kopje red wine dry; 400 g canned diced tomato undrained; 2 kopje beef broth; 1 st bay leaf; 1 tl fresh rosemary chopped; 1 tl fresh thyme chopped; 1 tl salt; 0,5 tl black pepper freshly ground; 2 el fresh parsley chopped (optioneel)

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.

Een origineel recept van Forkin

Totale tijd: 3 uur 35 min
Porties: 4
Moeilijkheid: Gemiddeld
Per portie: 774 kcal

Allergeneninformatie: kan selderij, gluten en sulfieten bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.

Mise-en-place

Ingrediënten

900 gbeef chuck roast, cut into 2-inch chunks
30 gall-purpose flour
2 elolive oil
1 styellow onion, chopped
2 stcarrot, chopped
2 stcelery stalk, chopped
3 teentjegarlic, minced
1 kopjered wine, dry
400 gcanned diced tomato, undrained
2 kopjebeef broth
1 stbay leaf
1 tlfresh rosemary, chopped
1 tlfresh thyme, chopped
1 tlsalt
0,5 tlblack pepper, freshly ground

garnish

2 elfresh parsley, chopped(optioneel)

Keukengerei

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

De bereidingswijze

Stap voor stap

1
Pat the beef chuck roast dry with paper towels and season generously with salt and pepper.
Ongeveer 2 min
2
Dredge the seasoned beef in all-purpose flour, shaking off any excess.
Ongeveer 3 min
3
Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat.
Ongeveer 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.
Ongeveer 10 min
Tip van de kok: 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.
Ongeveer 7 min
6
Add the minced garlic and cook for another minute until fragrant.
Ongeveer 1 min
Tip van de kok: 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.
Ongeveer 5 min
8
Stir in the canned diced tomatoes, beef broth, bay leaf, rosemary, and thyme. Bring the mixture to a gentle simmer.
Ongeveer 2 min
9
Return the seared beef to the pot, ensuring it is mostly submerged in the liquid.
Ongeveer 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.
Ongeveer 3 uur
Tip van de kok: 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.
Ongeveer 2 min
12
Let the stracotto rest for 10 minutes before serving.
Ongeveer 10 min
Tip van de kok: Resting allows the juices to redistribute, making the meat even more tender.
13
Garnish with fresh parsley if desired and serve hot.

Per portie

Voedingswaarden

53%Score

Calorieën: 773,9kcal
Eiwit: 62,9g
Koolhydraten: 21,4g
Vet: 41,3g
Vezels: 3,4g
Suiker: 7,4g

Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.

Goed bewaren

Bewaren

Store leftover stracotto in an airtight container in the refrigerator.

Opwarmen

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