Stracotto di Manzo: A Hearty Italian Classic
#Stracotto Di Manzo
Equipment
- Equipment Needed: Dutch oven or large pot, cutting board, knife, wooden spoon, measuring cups and spoons
Ingredients
- Ingredients
- 3-4 pounds beef chuck roast
- 2 tablespoons olive oil
- 1 onion chopped
- 2 carrots chopped
- 2 celery stalks chopped
- 4 cloves garlic minced
- 1 cup red wine like Chianti or Merlot
- 2 cups beef broth
- 1 can 14 oz crushed tomatoes
- 2-3 sprigs fresh thyme
- 1 bay leaf
- Salt and pepper to taste
- Variations
- Herb Variations: Feel free to add rosemary or parsley for extra flavor.
- Vegetable Additions: You can include potatoes mushrooms, or bell peppers for added texture and flavor.
- Wine Substitute: If you prefer not to use wine replace it with an additional cup of beef broth or a splash of balsamic vinegar.
- Dietary Substitutions
- Gluten-Free: Ensure the beef broth is gluten-free.
- Low-Sodium: Use low-sodium beef broth and skip adding extra salt.
- Vegetarian: For a vegetarian alternative try using a mix of hearty vegetables and mushrooms, though it won't be stracotto in the traditional sense.
Instructions
- Cooking Method
- Prepare the Beef:
- Start by trimming excess fat from the beef chuck roast. Season it generously with salt and pepper.
- Sear the Meat:
- In a Dutch oven or large pot, heat the olive oil over medium-high heat. Once hot, add the beef and sear on all sides until browned (about 3-4 minutes per side). This step locks in flavors and creates a delicious crust.
- Sauté the Vegetables:
- Remove the beef from the pot and set it aside. In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5 minutes until the vegetables are soft and fragrant. Add the minced garlic and cook for an additional minute.
- Deglaze the Pot:
- Pour in the red wine, scraping the bottom of the pot to release all those flavorful bits. Let the wine simmer for about 5 minutes until slightly reduced.
- Add Remaining Ingredients:
- Return the beef to the pot, then add the beef broth, crushed tomatoes, thyme, and bay leaf. Bring everything to a simmer.
- Slow Cook:
- Cover the pot with a lid and reduce the heat to low. Let it cook for about 3 hours, or until the beef is fork-tender.
- Finish and Serve:
- Once the beef is done, remove it from the pot and let it rest for about 15 minutes. Meanwhile, you can simmer the sauce for an extra 10-15 minutes to thicken it if desired.
- Slice or shred the beef, and serve it with the sauce over polenta, mashed potatoes, or crusty bread.
