Stracotto Italian Beef Stew
Indulge in the rich and comforting flavors of Stracotto, a classic Italian beef stew that slow-simmers to perfection. This hearty dish features tender, melt-in-your-mouth beef chuck roast braised in a robust sauce of dry red wine, beef broth, and ripe canned tomatoes, infused with the earthy aromatics of fresh rosemary, thyme, and a bay leaf. Enhanced by a soffritto base of onions, carrots, and celery, this stew is the epitome of rustic Italian cooking at its finest. Perfectly seasoned and cooked low and slow for hours, it delivers layers of complex, savory depth in every bite. Serve this authentic Italian stracotto over creamy polenta, fresh pasta, or alongside crusty bread for an irresistible, soul-warming meal that’s ideal for Sunday dinners or special occasions.
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Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 3 tablespoons olive oil
- 1 large, diced yellow onion
- 3 medium, diced carrots
- 2 medium, diced celery stalks
- 4 minced garlic cloves
- 1 cup dry red wine
- 28 ounces canned whole peeled tomatoes
- 2 cups beef broth
- 2 tablespoons tomato paste
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 bay leaf
- 1.5 teaspoons salt
- 1 teaspoon black pepper
Instructions
Preheat a large Dutch oven or heavy-bottomed pot over medium-high heat.
Pat the beef chuck roast dry with paper towels and season generously with 1 teaspoon of salt and 1 teaspoon of black pepper.
Add 2 tablespoons of olive oil to the pot. Sear the beef on all sides until it is deeply browned, about 4 minutes per side. Remove the beef and set it aside.
Lower the heat to medium and add the remaining 1 tablespoon of olive oil to the pot.
Add the diced onion, carrots, and celery to the pot. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent.
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Pour in the dry red wine, scraping the bottom of the pot to deglaze and lift any browned bits (this adds flavor). Simmer for 2-3 minutes to reduce slightly.
Add the canned whole peeled tomatoes, breaking them up with a wooden spoon, followed by the beef broth and tomato paste. Stir well.
Return the beef to the pot, nestling it into the sauce. Add the rosemary sprigs, thyme sprigs, and bay leaf. Bring the mixture to a boil, then reduce the heat to low to maintain a gentle simmer.
Cover the pot with a tight-fitting lid and cook for 3-4 hours, occasionally checking to ensure the liquid is not reducing too much. If necessary, add a bit more beef broth or water.
After 3 hours, check the beef for tenderness. It should be fork-tender and easily shred apart. If needed, cook for an additional 30-60 minutes.
Remove the beef from the pot and shred it into large chunks with two forks. Discard the rosemary, thyme sprigs, and bay leaf from the sauce.
Return the shredded beef to the pot and stir it into the sauce.
Taste the stew and adjust seasoning with additional salt and pepper if needed.
Serve hot with crusty bread, polenta, or over fresh pasta for a complete Italian experience.
Nutrition Facts
Calories |
4483 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 318.7 g | 409% | |
| Saturated Fat | 116.6 g | 583% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 7691 mg | 334% | |
| Total Carbohydrate | 113.2 g | 41% | |
| Dietary Fiber | 31.9 g | 114% | |
| Total Sugars | 63.0 g | ||
| Protein | 266.6 g | 533% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 655 mg | 50% | |
| Iron | 46.3 mg | 257% | |
| Potassium | 8066 mg | 172% | |
*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.
