Stracotto ~ Tuscan “Overcooked” Beef

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Stracotto ~ Tuscan “Overcooked” Beef

Prep Time: 20 minutes

Total Time: 2 hours, 45 minutes

Yield: 8

The vegetables in this slow cooked dish produce a velvety-textured sauce which goes perfectly with the tender meat. It is an easy recipe that always has a lot of success at our cooking classes in Italy.


  • 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


  1. Brown the meat very well (10-15 minutes) in a heavy pan with a few tablespoons of olive oil, turning frequently.
  2. 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.
  3. Add to the meat
  4. Add the red wine to almost cover the meat.
  5. Evaporate off the wine on a medium heat.
  6. Cook slowly in vegetable stock to cover, turning occasionally and adding more stock gradually if needed, for at least two and a half hours.

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