Description
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.
- Add herbs like rosemary or thyme for extra aroma.
- For thicker sauce, simmer uncovered at the end.
- Tastes even better the next day after resting.
- Prep Time: 20 minutes
- Cook Time: 2.5–3 hours
- Category: Main Course
- Method: Braising
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 610 kcal
- Sugar: 5 g
- Sodium: 720 mg
- Fat: 38 g
- Saturated Fat: 13 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 45 g
- Cholesterol: 135 mg
