I absolutely love this recipe because the rich, savory aroma of the slow-cooked beef with red wine and fresh herbs makes my kitchen feel like a cozy haven. Plus, there’s something so satisfying about creating a dish that’s both comforting and a bit gourmet—perfect for impressing friends or indulging on a quiet evening at home.
There are few things I adore more than creating rustic, comforting dishes, and my Stracotto is a take on an Italian classic. 3 lb.
beef chuck roast
Seasoned to perfection, then slow-cooked with red wine, crushed tomatoes, and fresh herbs. The melding of flavors is something special, and the tender, falling-apart beef makes this dish ideal for any occasion.
What makes this dish overtly special, aside from the “falling-apart” quality of the meat, is the fragrant blend of fresh rosemary, thyme, and bay leaf.
Ingredients
Beef Chuck Roast:
High in protein, which is necessary for the growth and repair of muscles.
Olive Oil:
Fats that are good for your heart and taste great.
Onion:
Contributes depth and a natural sweetness, brimming with vitamins C and B.
Carrots:
Offer sweetness and are an excellent source of beta-carotene for maintaining good eye health.
Red Wine:
Provides acidity and depth, and is rich in antioxidants.
Crushed Tomatoes:
Contribute a sharp taste, abundant in vitamins A and C.
Garlic:
Delivers a strong taste and provides anti-inflammatory effects.
Ingredient Quantities
- 3 pounds beef chuck roast
- Salt and freshly ground black pepper, to taste
- 3 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 2 cups red wine
- 1 (28-ounce) can crushed tomatoes
- 2 tablespoons tomato paste
- 2 teaspoons chopped fresh rosemary
- 2 teaspoons chopped fresh thyme
- 1 bay leaf
- 2 cups beef stock
- 1/4 cup chopped fresh parsley, for garnish
Instructions
1. Generously season all sides of the beef chuck roast with salt and freshly ground black pepper.
2. In a large, heavy-bottomed pot or Dutch oven, warm the olive oil over medium-high heat. Sear the beef on all sides until it is nicely browned; this should take about 5 minutes per side. Once the beef is browned, remove it from the pot and set it aside.
3. In the same pot, add the diced onion, carrot, and celery. Sauté these ingredients until softened, approximately 8 minutes.
4. Add the minced garlic and cook for 1 more minute until it smells good.
5. Add the red wine, using it to gently deglaze the bottom of the pot and incorporating any browned bits into the sauce. Let the wine simmer for about 5 minutes to reduce a bit.
6. Combine the crushed tomatoes, the tomato paste, the rosemary, the thyme, and the bay leaf. Stir well.
7. Reintroduce the beef to the pot, placing it in the tomato combination. Pour the beef broth into the pot, making sure the beef is mostly under the surface.
8. Allow the combination to reach a simmer. Enclose the pot with a lid and lower the heat to the low end of the spectrum. Let it gently bubble for about 2 to 3 hours, or until the beef is fork-tender, checking every now and then and adding more stock if necessary.
9. After cooking the beef, take it from the pot and let it sit for a few minutes. Then, slice it.
10. Serve the sauce and vegetables with the sliced beef ladled over the top. Just before serving, sprinkle with chopped fresh parsley. Enjoy!
Equipment Needed
1. Large heavy-bottomed pot or Dutch oven with lid
2. Measuring spoons
3. Measuring cups
4. Chef’s knife
5. Cutting board
6. Wooden spoon or spatula
7. Tongs
8. Ladle
FAQ
- What cut of beef is best for Stracotto?The ideal meat for Stracotto is beef chuck roast, which becomes tender and palatable when cooked slowly.
- Can I use a different type of red wine?Indeed, select a dry red wine such as Chianti or Merlot for optimal flavor.
- Is it possible to cook this dish in a slow cooker?You can move everything to a slow cooker and cook it on low for 6-8 hours after you sauté the meat and vegetables.
- What can I substitute for fresh herbs?If fresh herbs are not at hand, 1 teaspoon each of dried rosemary and dried thyme may be used.
- How should I serve Stracotto?Pasta, polenta, and mashed potatoes are the traditional accompaniments to stracotto.
- How do I store leftovers?Once cooled, the Stracotto can be stored in an airtight container in the refrigerator for around 3 days, or in the freezer for up to 3 months.
- Can I add other vegetables?Certainly! You can include mushrooms or bell peppers to amp up the flavor and texture.
Substitutions and Variations
You can substitute 3 pounds of brisket or shoulder for the chuck roast in this recipe.
In the absence of red wine, substitute 2 cups of robust beef stock with a tablespoon of balsamic vinegar for a dish that shines with a depth of flavor.
Instead of crushed tomatoes, you may use 28 ounces of tomato sauce and 1 tablespoon of apple cider vinegar. This substitution will yield a slightly different taste.
If fresh rosemary is not available, substitute 1 teaspoon of dried rosemary.
You can substitute 1 teaspoon dried thyme for fresh thyme.
Pro Tips
1. Brown the Meat Thoroughly: Take your time to achieve a deep brown crust on the beef. This caramelization adds depth and richness to the final dish.
2. Use Quality Wine: Choose a decent quality red wine that you would enjoy drinking, as it significantly influences the flavor of the sauce.
3. Herb Bundle: Consider tying the rosemary, thyme, and bay leaf together with kitchen twine to easily remove them after cooking, ensuring a smoother sauce.
4. Rest and Shred Option: After cooking, instead of slicing, try shredding the beef using two forks for a different texture that absorbs more sauce.
5. Tomato Paste Sauté: Briefly cook the tomato paste with the sautéed vegetables before adding the wine. This helps develop its sweetness and rich flavor.
Stracotto 2 Recipe
My favorite Stracotto 2 Recipe
Equipment Needed:
1. Large heavy-bottomed pot or Dutch oven with lid
2. Measuring spoons
3. Measuring cups
4. Chef’s knife
5. Cutting board
6. Wooden spoon or spatula
7. Tongs
8. Ladle
Ingredients:
- 3 pounds beef chuck roast
- Salt and freshly ground black pepper, to taste
- 3 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 2 cups red wine
- 1 (28-ounce) can crushed tomatoes
- 2 tablespoons tomato paste
- 2 teaspoons chopped fresh rosemary
- 2 teaspoons chopped fresh thyme
- 1 bay leaf
- 2 cups beef stock
- 1/4 cup chopped fresh parsley, for garnish
Instructions:
1. Generously season all sides of the beef chuck roast with salt and freshly ground black pepper.
2. In a large, heavy-bottomed pot or Dutch oven, warm the olive oil over medium-high heat. Sear the beef on all sides until it is nicely browned; this should take about 5 minutes per side. Once the beef is browned, remove it from the pot and set it aside.
3. In the same pot, add the diced onion, carrot, and celery. Sauté these ingredients until softened, approximately 8 minutes.
4. Add the minced garlic and cook for 1 more minute until it smells good.
5. Add the red wine, using it to gently deglaze the bottom of the pot and incorporating any browned bits into the sauce. Let the wine simmer for about 5 minutes to reduce a bit.
6. Combine the crushed tomatoes, the tomato paste, the rosemary, the thyme, and the bay leaf. Stir well.
7. Reintroduce the beef to the pot, placing it in the tomato combination. Pour the beef broth into the pot, making sure the beef is mostly under the surface.
8. Allow the combination to reach a simmer. Enclose the pot with a lid and lower the heat to the low end of the spectrum. Let it gently bubble for about 2 to 3 hours, or until the beef is fork-tender, checking every now and then and adding more stock if necessary.
9. After cooking the beef, take it from the pot and let it sit for a few minutes. Then, slice it.
10. Serve the sauce and vegetables with the sliced beef ladled over the top. Just before serving, sprinkle with chopped fresh parsley. Enjoy!
