Authentic Italian Stracotto Recipe: A Cozy Comfort Dish

Discover the warmth and flavor of this Authentic Italian Stracotto recipe, a cozy dish perfect for family gatherings.

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Prep Time 30

Cook Time 3

Total Time 3 30

Servings: 6 servings

Course: Dinner

Cuisine: Italian

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Roast

3 pounds Chuck Roast Opt for well-marbled cuts; short ribs are a great alternative.
2 tablespoons Olive Oil Essential for searing the meat; vegetable oil can be used as a substitute.
4 ounces Pancetta Use turkey bacon for a lighter version.

For the Vegetables

1 large Onion Leeks or shallots can work as a substitute.
2 medium Carrots Parsnips can be an excellent substitute.
2 stalks Celery Fennel is a suitable alternative.
4 cloves Garlic Adjust the amount based on taste preferences.

For the Sauce

1 cup Dry Red Wine For a non-alcoholic option, mix pomegranate juice with vinegar.
2 cups Beef Broth Vegetable broth works for a lighter dish.
1 can Crushed Tomatoes Fresh tomatoes can be used when in season.
2 tablespoons Herbs (Rosemary, Bay Leaves, Italian Seasoning) Thyme or oregano may be substituted.

For the Polenta

1 cup Polenta Cornmeal is perfect for gluten-free alternatives.
3 cups Chicken Broth Vegetable broth can be used for vegetarian versions.
1 cup Half-and-Half Heavy cream or milk can be used as a swap.
4 ounces Gorgonzola Cheese Parmesan or Gruyere cheese are great alternatives.
2 tablespoons Butter Olive oil can be used to keep it dairy-free.

Equipment

dutch oven
casserole dish

Method

Instructions

Preheat the oven to 350°F (175°C). Generously season the chuck roast with salt and pepper.
Sear the seasoned roast in olive oil in a Dutch oven for 4-5 minutes per side until browned.
Sauté onion, carrots, celery, and pancetta in the pot for 7-8 minutes until softened.
Add minced garlic and pour in dry red wine to deglaze the pot, scraping flavorful bits.
Return the roast to the pot with beef broth, crushed tomatoes, and herbs. Cover and braise for 2.5 to 3 hours.
In a separate casserole dish, combine chicken broth, half-and-half, and polenta. Bake alongside the roast.
Stir in butter and Gorgonzola cheese into the finished polenta just before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 35gProtein: 30gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 800mgPotassium: 850mgFiber: 4gSugar: 6gVitamin A: 150IUVitamin C: 15mgCalcium: 100mgIron: 3mg

Notes

Serve with a sprinkle of fresh herbs for an added pop of color and flavor!

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