Irresistible Italian Slow-Cooked Beef for Perfect Flavor

Ah, stracotto! Just saying that word brings me back to my grandma’s kitchen, where the air was thick with the most mouthwatering aromas. Picture this: tender beef, slowly cooked to incredible perfection, bathing in a rich, savory sauce that clings lovingly to every bite. It’s one of those dishes that warms you up, both inside and out. Honestly, when I make this for friends or family, it’s like a big, cozy hug… I mean, who doesn’t love melting beef on a chilly evening?

Why You’ll Crave It

• The beef becomes so tender, it practically falls apart, which is just… divine.
• Aromatic herbs and slow cooking create a depth of flavor that’s hard to resist.
• It’s perfect for gatherings—people just gravitate towards it, and seconds are a must!
• This rustic dish pairs beautifully with crusty bread or creamy polenta.
• Leftovers? They just get better… trust me, you’ll be excited for round two!

Every time I make this, my family fights over the last piece—it’s that good!

What You’ll Need

• Beef chuck: About 1.5 kg, well-trimmed and cut into sizeable chunks, perfect for slow cooking.
• Olive oil: Around 4 tablespoons—for that lovely sizzling start.
• Onion: One large, finely chopped, to bring sweetness as it caramelizes.
• Carrots: Three, diced; they add a touch of sweetness and color.
• Celery: Two sticks, diced, for earthy flavor.
• Garlic: Four cloves, minced; because, garlic… need I say more?
• Dried thyme: One teaspoon, bringing that aromatic touch.
• Bay leaves: Two, for a hint of depth.
• Canned tomatoes: 400g, adding that rich, tangy base.
• Beef stock: 500 ml; you want it just enough to cover the meat.
• Red wine: 250 ml; a splash for deglazing and depth in flavor.
• Salt and pepper: To taste; adjust as you go!

Easy How-To

Get Prepped!

So, first things first—gather all those beautiful ingredients. Make sure that beef is cut right; big chunks are the way to go. You want them to sear well for all the flavor to come out… Just imagine that sizzle! It’s all the promise of comfort food right there.

Oven’s Ready!

Next, preheat your oven to 150°C (300°F). It feels kinda cozy already, doesn’t it? That low heat is key for bringing out those tender textures we’re after.

Brown the Beef

Heat up a splash of olive oil in a large, ovenproof pot over medium-high heat. Add those beef chunks, and listen for that glorious sizzle! Brown them on all sides; it’s all about that rich color and flavor development. Trust me, this step is crucial.

Vegetable Party

Once the beef is all browned and beautiful, set it aside. In the same pot, toss in the chopped onion, carrots, celery, and minced garlic. Sauté them for a few minutes… until they’re softened and fragrant. This is where the magic starts to build.

Wine Not?

Okay, time to add a splash of that lovely red wine to deglaze the pot. Scrape up any tasty bits stuck at the bottom, those are gems right there. Let it reduce slightly—your kitchen is about to smell AMAZING.

Bring It All Together

Time to put that beef back in the pot! Stir it around with the veggies and wine… oh, can you feel the goodness? Then pour in the beef stock, making sure the meat is just covered. Don’t forget: season with salt and pepper to your liking.

Cover and Cook

Cover it up tightly, and transfer the pot to that preheated oven. Relax a bit because it needs to cook slowly for about 3 to 4 hours. Yes, it takes a while, but oh, the reward is worth it! You’ll want to check it occasionally, just to feel that anticipation build.

Check for Perfection

When the time’s almost up, check if the meat is fork-tender… You want it to literally fall apart when coaxed with a fork. If it still needs some love, let it go for another hour.

Time to Serve!

Finally, remove it from the oven. Let it rest a bit before serving, and don’t forget the luscious braising liquid. Pair this dish with polenta or mashed potatoes, and maybe some crusty bread to mop up every last bit!

Good to Know

• Choose the right cut—chuck or brisket really shine during long cooking!
• For a vegetarian swap, think about lentils or hearty veggies for a different spin.
• If you have leftovers, they really taste even better the next day… seriously!

Serving Ideas

• Serve it up with thick slices of crusty bread, or over creamy polenta.

Top Tricks

• Always taste and adjust the seasoning at the end—you might be surprised how a pinch of salt can elevate everything!

Frequently Asked Questions

What cut of beef is best for stracotto?

So, the best cuts? Typically tougher ones like chuck or brisket. They really get tender and flavorful with that slow cook.

How long should I cook stracotto?

You’re looking at about 3 to 4 hours for that delicious fork-tender outcome. Patience is key, my friend!

Can I make stracotto in a slow cooker?

Absolutely! If using a slow cooker, you’ll want to adjust the time to about 6 to 8 hours on low. Just as amazing.

What should I serve with stracotto?

Mashed potatoes, polenta, or that crusty bread I mentioned… all good options to soak in that savory sauce!

Can I freeze leftover stracotto?

Oh yes, you can freeze it! Just let it cool completely, then pop it in an airtight container. Perfect for a quick meal later!

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Every time I make this stracotto, I’m reminded of family—the laughter, the warm chats, and the utterly blissful meals shared around the table. It’s not just food; it’s, well, comfort… and love, all wrapped up in one sticky, savory package. Enjoy!