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.
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.