Stracotto di Manzo is a classic Italian comfort dish made by slowly braising beef until it becomes tender, juicy, and full of deep flavor. The long cooking process allows the meat to absorb the richness of the vegetables and broth, creating a thick, savory sauce that feels both rustic and satisfying.
This recipe is perfect for relaxed cooking days when you want something hearty without constant attention. Once everything is in the pot, the heat does most of the work. The result is melt-in-your-mouth beef that pairs beautifully with simple sides like mashed potatoes, pasta, or polenta. It also keeps well, making it a great choice for meal prep or leftovers that taste even better the next day.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
• 800g beef chuck, cut into large chunks
• 500ml beef broth
• 2 medium carrots (about 200g), peeled and chopped
• 1 medium onion, finely chopped
• 2 celery stalks, chopped
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• Salt, to taste
• Black pepper, to taste
Directions
Season the beef chunks generously with salt and black pepper on all sides.
Heat olive oil in a large heavy pot or Dutch oven over medium-high heat. Add the beef in batches and sear until browned on all sides. This step is important for building a deep, rich flavor in the final dish.
Remove the beef and set it aside. In the same pot, add the onion, carrots, celery, and garlic. Cook for about 5–7 minutes until the vegetables soften and release their aroma. Stir well to loosen any browned bits from the bottom of the pot.
Return the beef to the pot and pour in the beef broth. Stir gently, bring everything to a light simmer, then reduce the heat to low. Cover the pot and let it cook slowly for 2 to 3 hours. Stir occasionally to ensure even cooking and prevent sticking.
The dish is ready when the beef is extremely tender and the sauce has thickened into a rich, flavorful consistency. Taste and adjust seasoning if needed before serving.
Servings and timing
This recipe serves about 4 people. Preparation takes approximately 20 minutes, mainly for chopping and browning the meat. Cooking time is 2.5 to 3 hours on low heat. Total time is around 3 hours and 20 minutes. The slow cooking process is essential for breaking down the beef and developing a deep, concentrated flavor in the sauce.
Variations
You can customize this dish in many ways. Adding herbs like rosemary, thyme, or a bay leaf enhances the aroma and depth of flavor. A spoon of tomato paste added with the vegetables creates a slightly richer and more robust sauce. For a thicker consistency, remove the beef once cooked and simmer the sauce uncovered until it reduces. You can also include mushrooms for an earthier taste or replace part of the broth with water if you prefer a lighter flavor.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavor often improves after resting overnight as the ingredients continue to meld. To reheat, warm gently in a pot over low heat, adding a small splash of broth or water if the sauce has thickened too much. You can also reheat it in the microwave in short intervals, stirring between each round. For longer storage, freeze for up to 2 months and thaw in the refrigerator before reheating.
FAQs
What cut of beef is best for this recipe?
Beef chuck is ideal because it becomes tender during slow cooking, but brisket or beef shin also work well.
Can I make this recipe without beef broth?
Yes, you can use water with extra seasoning, though broth gives a deeper flavor.
Why is my beef still tough after cooking?
It likely needs more time. Slow cooking is essential for breaking down connective tissue.
Can I cook this in a slow cooker?
Yes, after browning the ingredients, cook on low for 6–8 hours.
Do I need to marinate the beef first?
No, it is not required, but marinating can enhance flavor.
What can I serve with Stracotto di Manzo?
Mashed potatoes, pasta, or polenta are the most common and complementary sides.
Can I add vegetables to the dish?
Yes, mushrooms, peas, or potatoes can be added for more texture and variety.
How do I thicken the sauce?
Simmer it uncovered at the end until it reduces to your desired consistency.
Can I prepare it in advance?
Yes, it is an excellent make-ahead dish that tastes even better the next day.
How do I know when it is fully cooked?
The beef should easily fall apart when pressed with a fork and the sauce should be rich and thick.
Conclusion
Stracotto di Manzo is a timeless Italian dish that turns simple ingredients into something deeply flavorful and comforting. The slow braising process creates tender beef and a rich sauce that feels both hearty and elegant. Whether served for a family dinner or prepared ahead for busy days, this recipe delivers consistent, satisfying results.
Stracotto di Manzo is a traditional Italian slow-braised beef dish where chuck beef is cooked low and slow with vegetables and broth until tender and rich, creating a deeply flavorful, comforting sauce.
Ingredients
800g beef chuck, cut into large chunks
500ml beef broth
2 medium carrots (about 200g), chopped
1 medium onion, finely chopped
2 celery stalks, chopped
2 garlic cloves, minced
2 tablespoons olive oil
Salt, to taste
Black pepper, to taste
Instructions
Season beef chunks with salt and black pepper.
Heat olive oil in a large pot over medium-high heat and brown the beef on all sides. Remove and set aside.
In the same pot, sauté onion, carrots, celery, and garlic for 5–7 minutes until softened.
Return beef to the pot and pour in beef broth.
Bring to a gentle simmer, then reduce heat to low and cover.
Cook for 2–3 hours, stirring occasionally, until beef is very tender.
Adjust seasoning and serve warm with sauce.
Notes
Use beef chuck or brisket for best tenderness after slow cooking.
Cooking low and slow is essential for soft, fall-apart meat.
