Stracoto E Porcini
Indulge in the rich and comforting flavors of **Stracoto e Porcini**, a classic Italian braised beef dish that combines tender, slow-cooked boneless chuck roast with the earthy depth of dried porcini mushrooms. This hearty recipe is infused with a fragrant medley of garlic, rosemary, and red wine, creating a luxurious sauce that perfectly complements the melt-in-your-mouth beef. Slowly braised to perfection over three hours, the dish is ideal for special occasions or cozy dinners with a touch of rustic elegance. Serve this savory masterpiece over creamy polenta, fluffy mashed potatoes, or alongside crusty bread to soak up every drop of the velvety mushroom-infused sauce. Perfect for fans of slow-cooker meals and Italian cuisine, "Stracoto e Porcini" is the ultimate crowd-pleaser for your next gathering.
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Recipe Information
Ingredients
- 3 pounds Boneless beef chuck roast
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 3 tablespoons Olive oil
- 1 large Yellow onion, finely chopped
- 2 medium Carrots, diced
- 2 medium Celery stalks, diced
- 3 cloves Garlic cloves, minced
- 1 cup Dry red wine
- 2 cups Beef stock
- 1 cup Canned crushed tomatoes
- 1 ounce Dried porcini mushrooms
- 1 sprig Fresh rosemary sprig
- 1 leaf Bay leaf
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Season the beef chuck roast generously on all sides with salt and black pepper.
Heat the olive oil in a large, heavy-bottomed Dutch oven or pot over medium-high heat.
Sear the beef roast on all sides until deeply browned, 2-3 minutes per side. Remove the roast and set it aside.
Reduce the heat to medium and add the chopped onion, carrots, and celery to the pot. Cook until softened, about 5-7 minutes.
Add the minced garlic and cook for an additional 1 minute, stirring frequently.
Deglaze the pot with the red wine, scraping up any browned bits from the bottom of the pot. Let the wine simmer and reduce by half, about 3-4 minutes.
Pour in the beef stock and crushed tomatoes. Stir to combine.
Add the dried porcini mushrooms, rosemary sprig, and bay leaf to the pot.
Return the beef roast to the pot, ensuring it is mostly submerged in the liquid. Bring the mixture to a simmer.
Cover the pot with a tight-fitting lid and transfer it to a preheated oven at 300°F (150°C).
Braise the beef for about 2.5 to 3 hours, or until the meat is tender and easily pulls apart with a fork. Check periodically to ensure the liquid level is sufficient; add more beef stock if needed.
Remove the pot from the oven and carefully discard the rosemary sprig and bay leaf.
Shred the beef lightly in the pot or serve in large slices, spooning the mushroom-infused sauce over the top.
Garnish with freshly chopped parsley and serve hot with polenta, mashed potatoes, or crusty bread.
Nutrition Facts
Calories |
714 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.7 g | 68% | |
| Saturated Fat | 19.4 g | 97% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 170 mg | 57% | |
| Sodium | 1162 mg | 51% | |
| Total Carbohydrate | 9.7 g | 4% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 4.2 g | ||
| Protein | 44.4 g | 89% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 67 mg | 5% | |
| Iron | 6.9 mg | 39% | |
| Potassium | 1042 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
