Rich, slow-cooked, and full of deep, savory flavor, stracotto is a traditional Italian braised beef that comforts with every bite. Made from simple pantry ingredients—beef chuck or brisket, red wine, crushed tomatoes, and aromatics—this rustic pot roast simmers low and slow until the meat is fork-tender. It’s ideal for a relaxed weekend meal or an impressive dinner with guests. Serve over creamy polenta, pasta, or mashed potatoes to make a memorable Italian comfort-food dinner.
Why You’ll Love It
Stracotto is a hearty Italian braise where beef slowly steeps in wine, tomatoes, and herbs until it falls apart. The long cooking time builds layers of flavor that reward patience.
Full of flavor: Long braising produces a deeply savory sauce.
Comforting and hearty: A warming, satisfying meal ideal for cooler evenings.
Improves overnight: Flavors deepen when reheated the next day.
Versatile: Pairs beautifully with polenta, pasta, or mashed potatoes.
Simple but impressive: Easy to prepare yet elegant enough for guests.
You might also like beef bourguignon, Italian beef stew, ground beef stroganoff, Italian peposo stew, or slow cooker Mongolian beef.
Italian Braised Beef Ingredients
Measurements and the full ingredient list appear in the recipe card below.
Beef chuck or brisket: Choose a well-marbled cut for richness and tenderness.
Olive oil: For searing the meat and sautéing vegetables.
Yellow onion: Adds sweetness and depth.
Carrots and celery: Classic soffritto aromatics to build flavor.
Garlic: For warmth and aromatic punch.
Tomato paste: Concentrates tomato flavor and adds body.
Dry red wine: Adds acidity and complexity—use a bold wine you enjoy.
Beef broth: Boosts savory depth and keeps the braise moist.
Crushed tomatoes: Provide the sauce base.
Dried oregano and thyme, bay leaves: Classic Italian herbs for balance.
Fresh parsley: Bright finishing touch for serving.
How to Make Beef Stracotto
See the printable recipe card for exact quantities and detailed timings.
Sear the beef: Pat the meat dry, season generously, and brown all over in hot olive oil until a deep crust forms.
Cook the aromatics: Sauté onion, carrots, and celery until softened.
Add garlic and tomato paste: Stir until fragrant and combined.
Deglaze with wine: Pour in the red wine and scrape up browned bits to capture flavor; reduce briefly.
Add liquids and herbs: Stir in beef broth, crushed tomatoes, oregano, thyme, and bay leaves.
Braise gently: Nestle the seared beef into the sauce, cover, and simmer low and slow until fork-tender—several hours.
Finish: Remove the meat, discard bay leaves, reduce the sauce if desired, shred or slice the beef, and return it to coat in the sauce.
Serve: Sprinkle chopped parsley and serve over polenta, mashed potatoes, or pasta with crusty bread to soak up the sauce.
Substitutions and Variations
Gluten-free: Verify your beef broth is gluten-free.
Short ribs: Use for an even richer, fattier braise.
Mushrooms: Add in the last hour for extra umami.
Herbs: Fresh rosemary can be used in place of parsley for garnish.
Heat: Add crushed red pepper flakes to make it spicy.
Extra depth: A splash of balsamic vinegar or Worcestershire sauce balances and deepens the sauce.
Serving Suggestions
Warm sides: Serve with pasta, garlic mashed potatoes, mashed red skin potatoes, slow-cooker polenta, or warm soda bread.
Cool sides: A lemon-parmesan chopped salad or a simple farinata with marinated mozzarella balls pairs nicely for contrast.
How to Store
Refrigerate: Keep leftovers in an airtight container for up to 4 days.
Freeze: Portion and freeze for up to 3 months.
Thaw: Defrost in the refrigerator overnight.
Reheat: Gently rewarm on the stovetop over low heat, adding a little broth or water to loosen the sauce if needed.
Top Tips
Sear well: A deep crust adds concentrated flavor.
Be patient: Slow, gentle simmering yields tender meat.
Deglaze: Scrape up browned bits to enrich the sauce.
Use the right pot: A Dutch oven with a tight lid keeps moisture steady.
Smoother sauce: Blend the vegetables with an immersion blender before returning the beef if you prefer a silkier texture.
Make ahead: This improves after resting overnight.
Balance acidity: If the sauce is too tangy, a pinch of sugar can help.
Stracotto di Manzo FAQs
Yes. Braise in a covered Dutch oven at a low oven temperature until the beef is fork-tender.
A dry, full-bodied red such as Chianti or Cabernet Sauvignon works well.
Leftovers are excellent in sandwiches, as a pasta topping, or reheated alongside mashed potatoes or polenta.
Traditional Italian Stracotto Recipe
Stracotto
Equipment
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Measuring Cups and Spoons
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Liquid Measuring Cup
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Peeler
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Sharp Knife
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Cutting Board
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Garlic Press
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Dutch Oven or Large Heavy-Bottomed Pot
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Metal Tongs
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Wooden Spoon
Ingredients
- 3 to 4 Pounds beef chuck roast, or brisket
- 2 Tablespoons olive oil
- 1 yellow onion, large, chopped
- 2 carrots, peeled and chopped
- 2 Stalks celery, chopped
- 4 Cloves garlic, minced
- 1 Tablespoon tomato paste
- 1 Cup dry red wine
- 2 Cups beef broth
- 1 Can crushed tomatoes, 28-Ounce
- 1 Teaspoon dried oregano
- 1 Teaspoon dried thyme
- 2 bay leaves
- salt and freshly ground black pepper, to taste
- fresh parsley, chopped, for garnish
Instructions
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Pat the beef dry and season generously with salt and pepper.
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Heat olive oil in a Dutch oven over medium-high heat.
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Sear the beef on all sides until deeply browned, about 4–5 minutes per side. Remove and set aside.
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Add chopped onion, carrots, and celery to the pot and cook 6–8 minutes until softened.
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Stir in minced garlic and tomato paste, cooking 1–2 minutes until fragrant.
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Pour in red wine, scraping the pot to deglaze and simmer 2–3 minutes to reduce slightly.
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Add beef broth, crushed tomatoes, oregano, thyme, and bay leaves; stir to combine.
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Return the seared beef to the pot, nestling it into the sauce.
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Lower heat, cover, and simmer gently on the stovetop for 3½–4 hours, or until the beef is fork-tender. Add a bit of broth or water if the sauce reduces too much.
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Remove the beef and let it rest briefly. Discard bay leaves.
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If desired, simmer the sauce uncovered for 10–15 minutes to thicken.
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Shred or slice the beef, return it to the sauce, and stir to coat. Garnish with parsley and serve over polenta, mashed potatoes, or pasta.
Notes
Don’t rush the simmer: Low and slow cooking yields tender beef.
Deglaze properly: Scraping up browned bits enriches the sauce.
Use a Dutch oven: A tight lid maintains moisture.
Smoother sauce: Blend vegetables with an immersion blender if preferred.
Make ahead: Flavors improve after resting overnight.
Nutrition
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Stracotto shows how a few quality ingredients and patience can create a deeply satisfying dish. The beef soaks up the tomato-and-wine braising liquid, becoming tender and flavorful. Whether plated over creamy polenta or paired with crusty bread to savor every drop of sauce, this recipe captures rustic Italian cooking at its best—perfect for a Sunday supper, relaxed dinner, or any time you want food that feels like home.
Other Recipes to Try
- Roasted Tomato and Meatball Polenta is another delicious dinner idea to try.
- You might also enjoy Beef and Vegetable Stew.
- Air Fryer Polenta Fries make an unusual, tasty side.
- Try Beef Curry in the Crockpot for a different slow-cooked option.
- Cranberry Balsamic Roast Beef is another easy, flavorful roast to make.
