Stracotto: Tuscan slow-cooked beef in red wine
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Stracotto (Tuscan pot roast in red wine)
Stracotto means “overcooked”, and here that’s a compliment. The vegetables melt into a velvety sauce that goes perfectly with the tender meat. An easy recipe that’s always a hit at our cooking classes in Italy.
- Prep Time: 20 minutes
- Cook Time: 2 hours 45 minutes
- Total Time: 3 hours 5 minutes
- Yield: 4 servings
- Cuisine: Italian
- Diet: Dairy-Free, Gluten-Free, Low-Carb
Ingredients
- 500 g (1 lb) beef joint, tied (a slightly fatty cut works well, or use a roast beef joint)
- Olive oil
- 2 carrots
- 2 onions
- 3 celery stalks
- 2 garlic cloves
- 7 sage leaves
- 2 bay leaves
- ½ bottle (375 ml / 1½ cups) red wine
- About 1 liter (4 cups) vegetable stock
- Salt and pepper
Instructions
- Season the meat with salt and pepper and brown it very well in a heavy pan with a few tablespoons of olive oil, turning often (10–15 minutes).
- Meanwhile, coarsely chop the onions, carrots, celery, garlic and sage and cook them in olive oil with the bay leaves until soft.
- Add the vegetables to the meat.
- Pour in enough wine to almost cover the meat and let it evaporate over medium heat.
- Add stock to cover and cook slowly for at least 2½ hours, turning the meat now and then and adding more stock as needed.
- Remove the bay leaves, slice the meat and serve with the sauce.
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