Italian Stracotto
If cozy comfort food had an Italian soul, it would be Stracotto. This dish is all about slow-braised beef, tender vegetables, and a rich, savory sauce infused with pancetta, red wine, and herbs. The result: melt-in-your-mouth beef in a luxurious tomato-based sauce that’s perfect for piling over pasta, creamy polenta, or even buttery mashed potatoes.
This is the kind of recipe that makes your whole house smell incredible as it cooks low and slow in the oven. It’s hearty enough for a family dinner, elegant enough for entertaining, and pure comfort in every bite. Think Sunday supper vibes with minimal fuss—just patience while the oven does its magic.
Before You Get Started
- Pat the beef dry before searing—this helps it develop a gorgeous golden crust.
- Use a heavy-bottomed Dutch oven or oven-safe pot with a tight-fitting lid.
- Don’t skip the red wine; it adds depth and richness to the sauce (choose one you’d actually drink).
- Straccata needs time. Plan for at least 2 ½ hours in the oven, but the longer it cooks, the better it gets.
What You Need to Make Italian Stracotto
Here’s what you’ll need to bring this dish together (see exact amounts in the recipe card below):
- Beef chuck roast, pancetta, onion, carrots, celery, and garlic
- Crushed tomatoes, beef broth, and red wine for the braising sauce
- Tomato paste, thyme, rosemary, and a mix of Italian spices
- Olive oil, salt, pepper, and a pinch of red pepper flakes for heat
How to Make Italian Stracotto
1
Preheat oven to 350°F. Season beef chunks with Italian seasoning and pepper, then sear until browned. Remove and set aside.
2
In the same Dutch oven, sauté pancetta, onion, carrots, celery, garlic, and tomato paste until softened.
3
Stir in crushed tomatoes, beef broth, red wine, and seasonings. Bring to a simmer.
Return the seared beef to the pot and tuck in rosemary sprigs. Cover tightly and transfer to oven.
4
Bake 2 ½ to 4 hours, until beef is fork-tender and falling apart.
Remove rosemary sprigs and serve hot over pasta, polenta, or mashed potatoes.
Italian Stracotto
Ingredients
- 8 oz pancetta diced
- 4 lbs beef chuck roast cut into large cubes
- 1 onion diced
- 3 carrots diced
- 3 celery ribs diced
- 4 garlic cloves minced (or 1 tbsp minced garlic)
- ½ tsp red pepper flakes
- 1 tbsp tomato paste
- 3 cups beef broth
- 1 28 oz can crushed tomatoes
- 2 cups red wine
- 1 tbsp fresh thyme
- 4 rosemary sprigs
- 3 tbsp Italian seasoning
- 1 tbsp Creole seasoning
- 1 tbsp Badia Complete seasoning
- 1 tbsp garlic & herb seasoning
- 1 tbsp Trinity spice seasoning
- Salt & pepper to taste
- Olive oil for searing
Instructions
Preheat Oven
- Preheat oven to 350°F (175°C).
Season & Sear the Beef
- Pat beef chuck cubes dry and season generously with black pepper and 2 tbsp Italian seasoning.
- In a large Dutch oven, heat a drizzle of olive oil over medium-high heat.
- Sear the beef on all sides until browned. Remove and set aside.
Cook the Aromatics & Pancetta
- In the same Dutch oven, add onion, carrots, celery, pancetta, garlic, and tomato paste.
- Sauté for 6–8 minutes, scraping up the browned bits from the bottom.
Build the Sauce
- Stir in crushed tomatoes, beef broth, red wine, and all remaining seasonings (red pepper flakes, thyme, Creole, Badia Complete, garlic & herb, Trinity spice, and the rest of the Italian seasoning).
- Bring to a gentle boil.
Combine & Bake
- Return the seared beef cubes to the pot, nestling them into the sauce.
- Place rosemary sprigs on top.
- Cover tightly with foil, then place the Dutch oven lid on.
Bake Until Tender
- Transfer to the oven and cook for 2 ½ to 4 hours, or until beef is fork-tender and falling apart.
Serve
- Remove rosemary sprigs before serving.
- Serve warm over pasta, creamy polenta, or mashed potatoes with plenty of sauce spooned on top.
