This classic Stracotto (which literally translates to “overcooked”) is a masterclass in slow-braising. Tough cuts of beef transform into a melt-in-your-mouth masterpiece, infused with the flavors of red wine, vegetables, and herbs. It’s the ultimate Sunday dinner or cozy weekend project.
Yields: 6-8 servings
Prep Time: 30 minutes
Cook Time: 3-4 hours
🧾 Ingredients
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3 to 3 ½ pounds beef chuck roast, trimmed of excess fat and cut into 2-3 large pieces
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4 oz pancetta or thick-cut bacon, finely diced (optional, but recommended)
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Salt and freshly ground black pepper
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2 tablespoons olive oil
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1 cup diced yellow onion
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1 cup diced carrot
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1 cup diced celery
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4 cloves garlic, minced
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1 cup dry red wine (like Chianti, Cabernet Sauvignon, or Merlot)
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1 (28 oz) can crushed tomatoes
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2 cups beef broth
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2 sprigs fresh rosemary
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3-4 sprigs fresh thyme
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2 bay leaves
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For serving: Creamy polenta, mashed potatoes, or crusty bread
Instructions:
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