Stracotto di Manzo (Beef Braised in Red Wine)
This Stracotto di Manzo is the kind of recipe that fills your kitchen with the warmth and comforting aroma of a classic Italian home. It’s everything you’d want in a pot roast—tender beef, rich vegetables, and a deeply flavorful sauce that gets its magic from a good red wine and a touch of fragrant spices. Whether it’s a main course for a special holiday meal or a cozy weekend dinner, this dish always delivers.
Why You’ll Love This Stracotto di Manzo Recipe
This is the pot roast I grew up with, and it takes me straight back to my grandmother’s kitchen every time I make it. It’s deeply flavorful, make-ahead friendly, and versatile enough to suit any schedule. I’ll often cook it the day before to give the flavors more time to meld (and so I can skim the fat off the sauce the next day—an easy way to lighten it up).
This Italian pot roast is also wonderfully customizable. Whether paired with creamy polenta, buttery mashed potatoes, or even cauliflower mash for a low-carb option, Stracotto di Manzo is a main dish that feels like a warm hug. And don’t worry if you’re cooking for vegetarians or vegans—this recipe works just as well with root vegetables and chickpeas instead of beef. No matter how you make it, it’s a dish that’s guaranteed to bring everyone to the table.
Let’s get into the ingredients, steps, and all my favorite tips for making this recipe your own.
Ingredients You’ll Need
This dish is built on simple, wholesome ingredients that create incredible flavor:
- Beef roast: Use a well-marbled cut like a chuck roast or brisket for maximum tenderness. For a stew-like version, stewing beef cut into chunks works beautifully.
- Sea salt and black pepper: Essential for seasoning the beef and vegetables.
- Unrefined olive oil: For searing the beef and sautéing the vegetables.
- Onion (yellow or red): Adds a sweet or slightly sharp base to the sauce.
- Carrots and celery stalks: Form the foundation of a classic Italian mirepoix.
- Garlic cloves: These add deep flavor without overpowering.
- Tomatoes (fresh or jarred): If using fresh, peel and seed them. Jarred or canned tomatoes are a great shortcut.
- Dry red wine: Use something you’d drink—Chianti or Merlot work perfectly.
- Beef or chicken stock: Homemade or high-quality store-bought stock adds richness.
- Lemon zest strip: Brightens up the dish and balances the richness.
- Cinnamon stick and whole cloves (optional): Add a subtle warmth and complexity to the sauce.
- Fresh flat-leaf parsley: For a fresh, vibrant garnish.
Optional Vegan Adaptation
- Replace the beef with root vegetables or winter squash (rutabagas, parsnips, carrots, sweet potatoes).
- Add chickpeas for protein.
- Use vegetable stock for a plant-based version with just as much depth.
For exact ingredient amounts, see the full printable recipe card below.
How to Make Stracotto di Manzo
Step 1: Prep the Beef Roast: Pat the beef dry with paper towels and season it all over with salt and pepper. Sear it in a large Dutch oven over medium high heat until golden on all sides. This step locks in deep flavor and makes a rich base for the sauce.
Step 2: Sauté the Vegetables: Remove the beef and add more olive oil if needed. Sauté the onions, carrots, celery, and cloves of garlic over medium heat until soft and aromatic.
Step 3: Build the Sauce: Add the tomatoes, red wine, and stock, scraping up the browned bits from the bottom of the pan. Toss in the lemon zest, cinnamon stick, and cloves for more depth of flavor.
Step 4: Braise: Return the beef to the pot, cover, and cook until fork-tender:
Slow cooker: Cook on low for 8 hours.
Stovetop: Simmer on low for 2–3 hours.
Oven: Bake at 325°F for about 3 hours.
Step 5: Finish and Serve: Remove the cinnamon stick, lemon zest, and cloves. If making ahead, refrigerate the sauce and beef separately and skim off the fat the next day. Reheat gently, garnish with parsley and serve with your favorite side dish.
Recipe Tips
- Sear the Beef: This step builds delicious flavor so make sure to not skip it.
- Make Ahead: Cook the day before to save time and let the flavors develop.
- Smoother Sauce: Strain or puree with an immersion blender before serving for a smoother sauce.
- Use the Right Wine: Use good quality dry red wine like Chianti, Barbera, or Merlot works beautifully. Avoid cooking wine, as they tend to be overly salty.
Serving Suggestions
- Side Dishes: This stracotto recipe pairs beautifully with creamy polenta, buttery mashed potatoes, risotto, or tender egg noodles. Serve with cauliflower mash or roasted vegetables for a lighter option
- Garnish for Presentation: A sprinkle of fresh flat-leaf parsley adds nice color and brightness to the dish, which makes it as visually appealing.
- Serve Family-Style: Present the beef in large pieces on a large plate or platter surrounded by braised vegetables and sauce. This rustic, communal style of serving is perfect for sharing at the table.
- Keep it Warm: If serving buffet-style or over a long dinner, keep the Stracotto di Manzo warm in a slow cooker set to “keep warm” or in a covered dish over low heat.
- Crusty Bread: Provide a loaf of crusty Italian bread for soaking up the yummy sauce—it’s a must for any braised dish!
- Wine Pairing: The same dry red wine you used in the recipe, such as Chianti or Merlot, can be used for a perfectly paired meal.
Storage and Reheating
Store the beef and sauce separately for up to 3 days. Skim off fat before reheating. This dish freezes beautifully—store in an airtight container for up to 3 months. To reheat, warm the beef and sauce together gently on the stovetop.
Recipe FAQs
Absolutely! Just ensure that your beef stock and wine are gluten-free.
Tough cuts of meat do well in this recipe because of its long cooking time. Chuck roast is a great choice for braising because it becomes tender and flavorful when cooked slowly. Brisket and stewing beef are great alternatives.
Swap out the beef for hearty root vegetables like rutabagas, carrots, and sweet potatoes. Add a jar of chickpeas for protein, and use vegetable stock instead of beef stock.
While optional, these spices add a unique depth to the dish. If you prefer, you can omit them and still have a delicious result.
More Italian Recipes
- Stracciatella (Italian Egg Drop Soup)
- Pasta alla Vodka
- Roasted Chicken with Tomatoes
- Easy Pasta al Limone
Stracotto di Manzo (Beef Braised in Red Wine)
Ingredients
- 1 beef roast about 3 to 4.5 pounds, tied into a compact shape or stewing beef, cut into 1 ½ to 2-inch cubes if you want more of a beef stew, or a beef brisket
- Sea salt and black pepper to taste
- 3 Tablespoons unrefined olive oil
- 1 large onion diced yellow or red
- 2 carrots peeled and chopped
- 2 celery stalks chopped
- 3 to 4 garlic cloves slivered
- 3 cups peeled seeded and chopped tomatoes (fresh or jarred)
- 1 ¾ cups dry red wine or as needed 375 ML (half a standard bottle)
- 2 cups beef or chicken stock
- 1 lemon zest strip about 3 inches long
- 1 cinnamon stick trust me here!
- A few whole cloves optional
- Minced fresh flat leaf parsley for garnish
Instructions
- Tie the meat with twine if desired. Pat the meat dry with paper towels. Season all over with 2 teaspoons of salt and pepper to taste.
- Warm a large Dutch oven over medium heat and add the olive oil. When warm, add the meat and sear on all slides until golden brown. This will take a couple minutes.
- Remove the meat from the pot and transfer to a large plate in the meantime. Add extra olive oil to the pot if you see any dry spots. Add the onions, carrots, celery and garlic to the pot. Saute until tender. Add the tomatoes and a big pinch of salt. Deglaze the pot. Add the remaining ingredients except the parsley and bring to a boil.
- Add the meat back to the Dutch oven and cover. Lower the heat to a simmer and cook until the meat is tender, about 2 hours. Or bring to a simmer and cook in a 325 F degree oven COVERED for 3 hours. Or transfer everything to a slow cooker and cook on low for 8 hours.
- When the meat is cooked through and tender, remove the cinnamon stick, lemon zest, and cloves and serve.
- If you’re serving this the following day, remove the meat from the pot after it’s cooked through and refrigerate overnight. Refrigerate the sauce and vegetables separately overnight. The next day, remove visible fat from the meat and hardened fat from the sauce using a spoon. Make sure to remove the twine (if used). Slice the meat and reheat over the stove with the pan juices and vegetables. I don’t slice the meat as much as I break it into big chunks. Taste for salt. If pan juices are too thin, simmer uncovered and keep meat covered with foil.
- Add the sauce on top (you can strain or puree if desired). Top with parsley if desired.
Notes
- Sear the Beef: This step builds delicious flavor so make sure to not skip it.
- Make Ahead: Cook the day before to save time and let the flavors develop.
- Smoother Sauce: Strain or puree with an immersion blender before serving for a smoother sauce.
- Use the Right Wine: Use good quality dry red wine like Chianti, Barbera, or Merlot works beautifully. Avoid cooking wine, as they tend to be overly salty.
