Beef Stracotto

Ingredients

• 1.2 kg chuck steak (The source gives a range of 1.2–1.5 kg.)
• 2 carrots (Medium; diced.)
• 2 stalks celery (Diced.)
• 2 red onion (Medium; cut into half moons.)
• 350 ml red wine
• 3 tbsp tomato paste
• 2 tsp salt
• 4 sage leaves (For the bouquet garni.)
• 2 bay leaves (For the bouquet garni.)
• 2 stalks rosemary (For the bouquet garni.)
• 1 tbsp juniper berries (For the bouquet garni.)
• 2 tsp black pepper (For the bouquet garni; the method calls them peppercorns.)
• oil (A little to oil the meat and pot, plus another splash for cooking; olive oil is suggested for serving. Amount not specified.)
• beef stock (A little, only if the pot gets too dry; amount not specified.)
• parsley (For serving; amount not specified.)
• polenta or mashed potato (Suggested serving accompaniment; choose one. Amount not specified.)
• tagliatelle (Cook and toss with the remaining gravy; amount not specified.)

Steps

1. 1

   Place the chuck steak in a medium bowl for marinating.

2. 2

   Dice the carrots and celery, and cut the red onions into half moons. Add these vegetables to the bowl with the beef, pour in the red wine, and leave to marinate for 5–6 hours.

3. 3

   After marinating, heat a pot over medium-high heat. Lightly oil the meat and the pot, then sear the beef on all sides.

4. 4

   Strain the vegetables from the wine, reserving the wine.

5. 5

   Add another splash of oil to the pot and add the strained vegetables. Cook for a few minutes.

6. 6

   Return the seared beef to the pot, placing it on top of the vegetables.

7. 7

   Pour the reserved wine into the pot. Add the tomato paste and salt.

8. 8

   Make a bouquet garni by placing the sage, bay leaves, rosemary, juniper berries, and black pepper in a cheesecloth bag. Add the bag to the pot. Alternatively, transfer to a slow cooker at this stage and add the bag there.

9. 9

   For the stovetop method, cover the pot, reduce the heat to low, and cook gently for 4 hours. To thicken the sauce, leave the lid off for part of the cooking near the end. If the pot gets too dry, add a little beef stock.

10. 10

    Alternatively, cook in a slow cooker on high for 4 hours. Reduce the sauce in a pan at the end.

11. 11

    When the beef is cooked, remove it from the pot and slice it. Serve over creamy polenta or mashed potato, topped with some of the juices, olive oil, and parsley.

12. 12

    Cook tagliatelle, add it to the pot, and mix it with the remaining gravy. Serve the pasta as a first course and the beef as the second course, or keep the pasta dish for the next day.

Notes

The source does not specify quantities for the cooking oil, stock if needed, parsley, polenta or mashed potato, or tagliatelle. For the slow-cooker method, the source says to reduce the sauce in a pan afterward but gives no reduction time. The stated 4-hour cooking time applies to either method; the 5–6-hour marinade brings total elapsed time to about 9½–10½ hours, excluding serving preparation.

Nutrition per serving

• Italian
• main course
• slow-cooked
• beef
• make-ahead
• serves two courses