Best Stracotto Italian Beef Stew Recipes

Italian Beef Stew image

Provided by Boomette

Categories Stew

Time 8h25m

Yield 6-8 serving(s)

Number Of Ingredients 14

1 tablespoon olive oil
1 blade pot roast, diced (2 lb)
1 cup onion, diced
4 garlic cloves, finely chopped
1 3/4 cups beef stock
1 cup dry red wine or 1 cup beef stock
5 1/2 ounces tomato paste
2 tablespoons quick-cooking tapioca, ground
1 teaspoon dried rosemary
1/2 teaspoon ground black pepper
1/2 lb tiny new potatoes, cut in half
2 carrots or 2 parsnips, diced
1 fennel, sliced
1 cup basil leaves or 1 cup fresh baby spinach leaves

Steps:

In a skillet, heat oil at medium-high heat. Add beef cubes in many batches, and brown. Put beef cubes in crockpot.
Deglaze the skillet. Add onions, garlic and cook 5 minutes or until soften. Add beef stock, wine, tomato paste, tapioca, rosemary and pepper. Bring to boil. Pour mixture in crockpot, add potatoes, carrots, fennel and stir. Cover and cook at low heat 8 to 10 hours.
When ready to serve, add basil and stir.

Nutrition Facts : Calories 166.7, Fat 2.9, SaturatedFat 0.5, Sodium 540.8, Carbohydrate 26.2, Fiber 4.4, Sugar 10, Protein 4.2

Stracotto image

Provided by Jamie Oliver

Categories main-dish

Time 4h

Yield 8 servings

Number Of Ingredients 14

1-kilogram (2-pound) piece of higher-welfare beef chuck, sinew removed
Olive oil
2 red onions
2 carrots
2 cloves of garlic
2 sticks of celery
1 bulb of fennel
1/2 a bunch of fresh rosemary (15 grams [0.5 ounce])
1/2 a bunch of fresh sage (15 grams [0.5 ounce])
Sea salt
Freshly ground black pepper
250 milliliters (1 cup) Chianti red wine
2 tablespoons tomato puree
1 1/2 liters (1 1/2 quarts) organic meat or veg stock

Steps:

Place the meat in a fairly snug-fitting casserole pan on a medium-low heat with 2 tablespoons of oil, turning with tongs, while you peel the onions, carrots and garlic, trim the celery and fennel, then roughly chop it all to make a soffritto--it cooks low and slow so there's no need to be too precise. Stir into the pan, tie the rosemary and sage together and add, then season with sea salt and black pepper. Cook for 20 to 30 minutes, or until starting to caramelize, stirring the veg and turning the meat occasionally.
Turn the heat up to high, pour in the wine, stir in the tomato puree, and let the wine cook away. Pour in the stock, bring to the boil, then place a double layer of scrunched-up wet parchment paper on the surface. Reduce to a low heat and cook for around 3 hours, or until the meat is meltingly tender, turning and basting occasionally. Season to perfection.
Lift the meat out on to a board, carve it into thin slices, and spoon over enough of that incredible sauce to keep the meat nice and juicy. Toss the rest of the sauce (reduce on the stove, if needed) with freshly cooked tagliatelle, and finely grate over a little Parmesan, to serve. Double win.

Stracotto al Chianti: Beef Braised in Chianti image

Provided by Food Network

Categories main-dish

Time 2h10m

Yield 4 servings

Number Of Ingredients 7

1/2 cup extra-virgin olive oil
2 pounds stewing beef, cut into 1-inch cubes
2 red onions, roughly chopped
3 garlic cloves, crushed
3 cups Chianti wine
Salt
2 teaspoons whole peppercorns

Steps:

In a stew pot, heat up the extra-virgin olive oil. Once the oil is hot, add the beef, onions and garlic. Sear for about 2 minutes, stirring frequently. Add all of the wine. It should be enough to cover the beef. Season with salt and whole peppercorns.
Bring the wine to a boil. Lower the heat and allow it to gently simmer for approximately 2 hours.