Organic Tuscany Cookbook
Stracotto beef

Stracotto ~ Tuscan “Overcooked” Beef

Stracotto di Manzo

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The vegetables in this slow cooked dish produce a velvety-textured sauce which goes perfectly with the tender meat.

Prep time: 20 mins | Total time: 2 hours, 45 mins | Servings: 8


  • 500 g (1 lb) joint of beef, tied (a slightly fatty cut would work well, or you can use a roast beef joint)
    2 carrots
  • 2 onions
  • 3 sticks celery
  • 7 sage leaves
  • 2 bay leaves
  • 2 cloves garlic
  • Half a bottle of red wine
  • Vegetable stock


  • Brown the meat very well (10-15 minutes) in a heavy pan with a few tablespoons of olive oil, turning frequently.
  • At the same time, chop the onions, carrots, celery, garlic and sage (not very finely) and sauté in olive oil with the bay leaves, until softened.
  • Add to the meat
  • Add the red wine to almost cover the meat.
  • Evaporate off the wine on a medium heat.
  • Cook slowly in vegetable stock to cover, turning occasionally and adding more stock gradually if needed, for at least two and a half hours.

Stracotto ~ Tuscan “Overcooked” Beef, 4.0 out of 5 based on 7 ratings

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