Main CourseDinner

Stracotto

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

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.

Oryginalny przepis autorstwa Forkin

Łączny czas: 3 godz. 35 min
Porcje: 4
Trudność: Średni
Na porcję: 774 kcal

Informacja o alergenach: może zawierać seler, gluten i siarczyny. W razie alergii zawsze sprawdzaj opakowania składników.

Przygotowanie stanowiska

Składniki

900 gbeef chuck roast, cut into 2-inch chunks
30 gall-purpose flour
2 łyżkaolive oil
1 szt.yellow onion, chopped
2 szt.carrot, chopped
2 szt.celery stalk, chopped
3 ząbekgarlic, minced
1 szklankared wine, dry
400 gcanned diced tomato, undrained
2 szklankabeef broth
1 szt.bay leaf
1 łyżeczkafresh rosemary, chopped
1 łyżeczkafresh thyme, chopped
1 łyżeczkasalt
0,5 łyżeczkablack pepper, freshly ground

garnish

2 łyżkafresh parsley, chopped(opcjonalnie)

Sprzęt

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

Sposób przygotowania

Krok po kroku

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

Na porcję

Wartości odżywcze

53%Ocena

Kalorie: 773,9kcal
Białko: 62,9g
Węglowodany: 21,4g
Tłuszcz: 41,3g
Błonnik: 3,4g
Cukry: 7,4g

Wartości oszacowano na podstawie ilości składników w przepisie. Mogą się różnić zależnie od marki i zamienników.

Przechowuj prawidłowo

Przechowywanie

Store leftover stracotto in an airtight container in the refrigerator.

Odgrzewanie

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