Stracotto

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Introduction:
Stracotto, meaning “overcooked” in Italian, is a classic Tuscan braised beef dish that is slow-cooked until tender and flavorful. Often referred to as “Italian Pot Roast,” this hearty meal is traditionally served with polenta, mashed potatoes, or pasta, making it perfect for cozy family dinners or special occasions. The long cooking time allows the beef to become incredibly tender while the rich, aromatic sauce develops deep, complex flavors.

Ingredients:

  • 3 pounds (1.4 kg) beef chuck roast
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 cup (240 ml) red wine
  • 2 cups (480 ml) beef broth
  • 1 can (14.5 oz/411 g) diced tomatoes
  • 2 tablespoons tomato paste
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper, to taste
  • Fresh parsley, chopped (for garnish)

Optional Additions:

  • 1 cup (240 ml) crushed tomatoes for a thicker sauce
  • 1/2 teaspoon red pepper flakes for a slight kick
  • 1/2 cup (120 ml) balsamic vinegar for added depth of flavor

Instructions:

1. Preheat and Prepare:

  • Preheat your oven to 325°F (160°C).
  • Pat the beef chuck roast dry with paper towels and season generously with salt and pepper.

2. Sear the Beef:

  • In a large, heavy Dutch oven, heat the olive oil over medium-high heat.
  • Sear the beef on all sides until browned, about 3-4 minutes per side. Remove the beef and set aside.

3. Sauté the Vegetables:

  • In the same Dutch oven, add the chopped onion, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes.
  • Add the minced garlic and cook for another 1-2 minutes until fragrant.

4. Deglaze and Combine:

  • Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom.
  • Add the beef broth, diced tomatoes, tomato paste, bay leaves, thyme, and rosemary. Stir to combine.

5. Braise the Beef:

  • Return the beef to the Dutch oven, submerging it in the liquid.
  • Bring the mixture to a simmer, then cover the pot with a lid and transfer it to the preheated oven.

6. Cook Until Tender:

  • Braise the beef in the oven for 3-4 hours, or until the meat is fork-tender and easily shredded.

7. Final Steps:

  • Remove the beef from the Dutch oven and set aside. Discard the bay leaves.
  • If desired, use an immersion blender to slightly blend the sauce for a smoother texture. Alternatively, leave it chunky.

8. Serve:

  • Slice or shred the beef and return it to the sauce.
  • Garnish with freshly chopped parsley and serve hot over polenta, mashed potatoes, or pasta.

Tips for Success:

  • Use a good quality red wine that you would enjoy drinking, as it greatly affects the flavor of the dish.
  • Make sure to sear the beef properly to lock in the juices and create a rich, flavorful base.
  • Let the Stracotto rest for a few minutes after cooking before slicing or shredding to retain its juiciness.

Nutritional Estimate:
(Per Serving, based on 8 servings)

  • Calories: 400
  • Fat: 20g
  • Saturated Fat: 8g
  • Cholesterol: 110mg
  • Sodium: 600mg
  • Carbohydrates: 10g
  • Fiber: 2g
  • Sugars: 4g
  • Protein: 40g

Recommendation:
Stracotto pairs beautifully with a full-bodied red wine and a side of roasted vegetables or a simple green salad. This dish is even better the next day, so consider making it ahead of time for an easy, flavorful meal.

Enjoy your rich and comforting Stracotto!

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