🍖 Stracotto (Italian beef pot roast)

Name: Stracotto (Italian beef pot roast)
Total time: 240 min
Yield: 6
Cuisine: Italy · Northern Italy
Ingredients: 1.2 kg beef chuck in one piece; 300 ml red wine; 400 g chopped tomatoes; 1 carrot, 1 celery stalk, 1 onion, finely chopped; 2 garlic cloves; 1 sprig rosemary, 2 bay leaves; 2 tbsp olive oil; Salt and black pepper

Origin: Italy · Northern Italy

555kcal

per serving · 300 g

185kcal

per 100 g

57 gProtein19 g / 100 g

30 gFat10 g / 100 g

12 gCarbs4 g / 100 g

Stracotto di manzo is a large piece of beef cooked very slowly in red wine with tomato, carrot, celery and onion until it can be cut with a spoon. The long braise turns the vegetables and wine into a thick, deep-flavoured sauce. The meat is sliced and served with the sauce, often with polenta or mashed potatoes.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

Keto-friendly4 g carbs per 100 g

✓

High protein19 g protein per 100 g — 41% of the calories

Not vegetarianbecause of: beef

Not veganbecause of: beef

Allergens

Contains (in a typical recipe):

⚠ Celery

What it is made of

beefred winetomatocarrotceleryonion

Recipe

6 servings240 min

Ingredients

1.2 kg beef chuck in one piece
300 ml red wine
400 g chopped tomatoes
1 carrot, 1 celery stalk, 1 onion, finely chopped
2 garlic cloves
1 sprig rosemary, 2 bay leaves
2 tbsp olive oil
Salt and black pepper

Method

Season the beef and brown it on all sides in olive oil.
Add the chopped vegetables and garlic and cook for 10 minutes.
Pour in the wine and let it reduce by half.
Add tomatoes, herbs and a little water, cover and cook on very low heat for 3–3½ hours, turning occasionally.
Slice the meat and serve with the reduced sauce.

How to make it lighter

Trim the fat from the beef before cooking and skim the sauce.
Serve with vegetables instead of a large portion of polenta.
Keep the portion to about 150 g of meat with sauce.

History

Stracotto means 'overcooked' or 'long-cooked' in Italian, and the dish is traditional in northern and central regions such as Emilia-Romagna, Lombardy and Tuscany, where its sauce is also used to dress pasta or fill ravioli.

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Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →