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Stracotto di manzo al vino rosso served in a terracotta bowl with dark red wine braising sauce and fresh rosemary

Stracotto di Manzo al Vino Rosso (Italian Red Wine Braised Beef)

Stracotto di manzo al vino rosso is Italian slow-braised beef cooked in red wine until fork-tender, with a rich, self-made sauce from the braising liquid.
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Prep Time 20 minutes
Cook Time 2 hours 40 minutes
Total Time 3 hours 20 minutes
Servings: 6 servings
Calories: 480
Ingredients Method Notes

Ingredients
  

For the beef
  • 1.4 kg bone-in or boneless chuck roast (manzo da brasato) cut into 2 large pieces if whole
  • 2 tsp fine sea salt
  • 1 tsp black pepper, freshly ground
  • 3 tbsp olive oil, extra virgin
Soffritto and aromatics
  • 1 large (about 200 g) yellow onion, roughly chopped
  • 2 medium (about 150 g) carrot, roughly chopped
  • 2 stalks (about 100 g) celery stalks, roughly chopped
  • 3 cloves garlic cloves, lightly crushed
  • 1 tbsp tomato paste
  • 2 sprigs fresh rosemary sprigs
  • 2 leaves bay leaves
  • 6 whole black peppercorns
Braising liquid
  • 500 ml dry red wine (Barbera, Dolcetto, or Montepulciano d'Abruzzo) about two-thirds of a standard bottle
  • 300 ml low-sodium beef stock plus more if needed during braising

Method
 

Season and sear the beef
  1. Pat the beef pieces completely dry with paper towels. Season all sides with salt and black pepper.
  2. Heat the olive oil in a Dutch oven over medium-high heat until it shimmers. Add the beef pieces without crowding - work in batches if needed.
  3. Sear each piece for 3 to 4 minutes per side until deeply browned on all surfaces. Transfer to a plate and set aside.
Build the soffritto
  1. Reduce the heat to medium. Add the onion, carrot, and celery to the same pot and cook for 6 to 8 minutes, stirring occasionally, until the vegetables soften and pick up a light golden color.
  2. Add the garlic and cook for 1 minute until fragrant. Stir in the tomato paste and cook for 2 minutes until it darkens slightly.
Deglaze and braise
  1. Pour in the red wine and increase the heat to medium-high. Scrape the bottom of the pot with a wooden spoon to release all the browned bits. Let the wine bubble for 3 to 4 minutes to cook off the sharpest alcohol.
  2. Add the beef stock, rosemary, bay leaves, and peppercorns. Return the seared beef to the pot. The liquid should reach about halfway up the sides of the beef - add more stock if needed.
  3. Bring to a gentle simmer, then cover with the lid slightly ajar. Reduce the heat to low.
Slow braise (stovetop or oven)
  1. If braising on the stovetop, maintain a very gentle simmer - occasional bubbles only - for 2 hours 30 minutes to 3 hours. Flip the beef once at the halfway point.
  2. Alternatively, transfer the covered pot to an oven preheated to 160 C / 320 F and braise for the same time.
  3. The beef is ready when a skewer slides in with no resistance and the meat pulls apart easily along its grain. If not, continue braising and check every 20 minutes.
Finish the sauce
  1. Remove the beef from the pot and let it rest on a board, tented loosely with foil, for 20 minutes.
  2. Discard the rosemary sprigs and bay leaves. Either strain the braising liquid through a fine-mesh sieve and press the vegetables through, or blend the vegetables directly into the liquid with an immersion blender for a thicker, more rustic sauce.
  3. If the sauce is too thin, simmer it uncovered over medium heat for 10 to 15 minutes until it coats the back of a spoon. Taste and adjust salt.
  4. Slice the beef against the grain or pull it into large chunks. Serve with the sauce spooned over the top.

Notes

Stracotto is one of those dishes where overnight resting in the refrigerator genuinely improves both the flavor and the sauce consistency. If you have the time, cook it the day before and reheat gently before serving.