Stracotto (Italian Beef Stew)

“Stracotto apparently means 'overcooked' in Italian. It's really good if you can cook this one for as long as possible. Serve with mashed potatoes and a green vegetable. This is also really good reheated the next day.”
READY IN:
3hrs 30mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 180 degrees celsius.
  2. In a saucepan over high heat boil the red wine for 15 minutes. Set aside.
  3. Season the beef with salt and pepper.
  4. In a casserole dish over high heat brown the beef in the olive oil.
  5. Add red wine, stock and remaining ingredients.
  6. Bring to a simmer, then cover and place in the oven.
  7. Turn the heat down to 160 degrees celsius and cook for 2 hours.
  8. Take beef and pork out of the pan and set aside.
  9. Strain liquid into a bowl and cool slightly.
  10. Discard herbs. Place carrot, celery and garlic in a blender and puree until smooth, adding enough of the reserved liquid to make a smooth sauce. Return to the pan with the beef.
  11. Return the pan to the oven for a further 45 minutes or until the meat has fallen apart into the sauce.

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