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#stracottodimanzo e #polenta Benvenuto autunno!!

#Stracotto Di Manzo

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Course Main Course
Cuisine Italian

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.