Italian Stracotto
Italian Stracotto is a slow-braised beef dish simmered in pancetta, red wine, tomatoes, and herbs until melt-in-your-mouth tender. A hearty, comforting Italian classic perfect for Sunday dinner or entertaining.
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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.
