There’s something deeply comforting about a dish that simmers for hours, filling your home with the hearty aroma of tomatoes, herbs, and slow-cooked beef. Italian Stracotto has always been that “Sunday supper” kind of meal in our house. I remember the very first time I made it—my youngest kept popping into the kitchen, nose in the air, asking, “Is it ready yet?” Cooking stracotto is less about culinary skill and more about patience and anticipation. You let time work its magic while you get on with life, knowing there’s an incredible meal waiting at the end.
Stracotto, which literally means “overcooked” in Italian, is a dish that transforms humble beef and a few pantry staples into a fork-tender masterpiece. It’s my go-to recipe when we want something special but don’t want to fuss too much. Honestly, it’s hard to mess up. You start with a few big chunks of beef, brown them off in a pot (I love using my old Dutch oven for this), and then layer in savory vegetables, herbs, and a good splash of beef broth. The real secret is a long, gentle cook—either in the oven, on the stovetop, or even in a slow cooker—until the beef just falls apart.
What I love most about Italian stracotto is how it pulls everyone together. There’s nothing like slicing into that fork-tender beef and ladling rich tomato sauce over creamy polenta or mashed potatoes. Even on busy weeknights, making a big batch means we have leftovers that taste even better the next day. My husband always jokes that the flavors deepen overnight, and honestly, he’s not wrong.
If you’re new to slow-cooked Italian beef, don’t let the total time scare you. Most of it is hands-off, and you’ll be rewarded with a restaurant-worthy comfort meal. Whether you use pancetta or stick to just beef, the combination of herbs, tomato, and red pepper flakes gives the sauce a nice kick. And if you’re inviting friends over, stracotto is a real crowd-pleaser—just set the pot in the center of the table and let everyone dig in. Trust me: once you’ve tasted homemade Italian stracotto, you’ll want to make it again and again.
How to Make Italian Stracotto
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Ingredients
- 4 ounces bacon or pancetta, diced (optional)
- 3 pounds beef (such as chuck), cut into 3 large pieces
- Salt and pepper, to taste
- 1 cup onion, diced
- 1 cup carrot, diced
- 1 cup celery, diced
- 1 tablespoon garlic, chopped
- 1/2 teaspoon red pepper flakes (optional)
- 2 cups beef broth
- 1 (14.5 ounce) can crushed tomatoes
- 1 teaspoon thyme, chopped (or 1/2 teaspoon dried)
- 1 teaspoon rosemary, chopped (or 1/2 teaspoon dried)
- 1 teaspoon Italian seasoning (or oregano)
- 2 bay leaves
Directions
- Set a large, oven-safe pot or Dutch oven over medium heat. Cook the diced bacon or pancetta until it’s golden and crisp. Scoop it out with a slotted spoon and set aside, leaving the savory fat in the pot.
- Season your beef pieces with salt and pepper all over. Increase the heat to medium-high and brown the beef in the bacon fat, turning to get a nice crust on all sides—about 4-6 minutes per side. Remove the seared beef and keep it on a plate for now.
- Lower the heat slightly and add in your diced onions, carrots, and celery. Stir often, letting the vegetables soften and pick up all those caramelized bits from the bottom, which takes about 7-10 minutes.
- Stir in the chopped garlic and, if you like a bit of spice, the red pepper flakes. Sauté for about 1 minute, just until fragrant.
- Pour in the beef broth and crushed tomatoes. Add the thyme, rosemary, Italian seasoning, bay leaves, and the cooked bacon or pancetta. Stir well, scraping up any browned bits stuck to the pot.
- Return the beef pieces to the pot, nestling them into the sauce. At this point, you have three options for cooking:
- Stovetop: Bring to a low simmer, cover, and cook gently for 2-4 hours, until the beef is fork-tender.
- Oven: Preheat your oven to 275°F (140°C), cover the pot, and bake for 2-4 hours.
- Slow Cooker: Transfer everything to your slow cooker, and cook on LOW for 8-10 hours or HIGH for 4-6 hours.
- Once the beef is fall-apart tender, taste the sauce and adjust salt and pepper as needed. Fish out the bay leaves and discard them. Serve up the beef with plenty of sauce, and enjoy!
Easy Substitutes for Italian Stracotto
If you don’t have pancetta or bacon on hand, feel free to skip it—the recipe will still be rich and flavorful. Chuck roast is traditional, but brisket or short ribs also work beautifully. For a lighter touch, use chicken thighs instead of beef. You can swap crushed tomatoes for tomato sauce or even diced tomatoes in a pinch. Fresh herbs are lovely, but dried work well if that’s what you have.
Best Ways to Store Leftover Italian Stracotto
Allow the stracotto to cool to room temperature, then transfer it (beef and sauce together) into an airtight container. Store in the refrigerator for up to 4 days. For longer keeping, freeze portions for up to 3 months—just thaw overnight in the fridge before reheating. The flavors deepen over time, making leftovers even more delicious.
Perfect Pairings for Stracotto
Stracotto shines over creamy polenta, buttery mashed potatoes, or simple egg noodles. For a lighter meal, serve it alongside crusty Italian bread and a vibrant green salad. A bold red wine like Chianti or a rustic Sangiovese pairs perfectly. Garnish with fresh parsley or a sprinkle of Parmesan for a touch of brightness.
Pro Tips for the Perfect Stracotto
Sear the beef well—it builds deep flavor in the final dish. Deglazing the pan with a splash of red wine before adding broth and tomatoes adds another layer of richness. If your sauce is too thin at the end, simmer it uncovered for a few minutes to thicken. Taste before serving and brighten it up with a squeeze of lemon if needed.
Seasonal Twists for Italian Stracotto
In spring, toss in fresh peas or baby carrots for sweetness. During summer, use ripe tomatoes instead of canned and finish with fresh basil. For autumn or winter, add diced root vegetables like parsnips or turnips. Mushrooms make a hearty addition any time, soaking up the delicious sauce beautifully.
FAQs:
Can I make Italian stracotto ahead of time?
Absolutely! In fact, stracotto tastes even better the next day. Prepare the dish as directed, let it cool, and store it in the fridge. The flavors meld overnight, resulting in an even richer taste when reheated. Just gently rewarm on the stovetop or in the oven before serving.
What kind of beef is best for stracotto?
Chuck roast is the classic choice for Italian stracotto because it becomes meltingly tender with long, slow cooking. However, brisket, short ribs, or even boneless beef shank will work. The key is to choose a cut with good marbling, so it stays juicy and flavorful as it simmers.
Do I need a Dutch oven to make this recipe?
While a Dutch oven is ideal because it retains heat well and moves seamlessly from stovetop to oven, any large, heavy oven-safe pot will work. If you don’t have one, you can use a slow cooker for convenience or even simmer the dish on the stovetop in a sturdy stockpot.
Can I make Italian stracotto without bacon or pancetta?
Yes, you can skip the bacon or pancetta if you prefer a lighter or pork-free dish. The beef and aromatic vegetables will still develop a deep, robust flavor. If you’d like, add a tablespoon of olive oil when browning the beef to replace the fat from the bacon.
What should I do if my stracotto sauce is too thin?
If your sauce comes out thinner than you’d like, simply remove the beef and simmer the sauce uncovered over medium heat until it thickens to your liking. You can also mash a few of the cooked vegetables into the sauce to help it thicken naturally without adding any flour or cornstarch.
Is Italian stracotto freezer-friendly?
Definitely! Stracotto freezes beautifully. Once cooled, portion out the beef and sauce into freezer-safe containers. It will keep for up to 3 months. Thaw overnight in the refrigerator, then gently reheat on the stovetop, adding a splash of broth or water if needed to loosen the sauce.
Italian Stracotto
Equipment
- Dutch oven
Ingredients
- 3 pounds beef (like chuck) cut into 3 large pieces
- 1 cup onion diced
- 1 cup carrot diced
- 1 cup celery diced
- 1 tablespoon garlic chopped
- 1/2 teaspoon red pepper flakes optional
- 2 cups beef broth
- 1 14.5 ounce can crushed tomatoes
- 1 teaspoon thyme chopped (or 1/2 teaspoon dried)
- 1 teaspoon rosemary chopped (or 1/2 teaspoon dried)
- 1 teaspoon Italian seasoning (or oregano)
- 2 bay leaves
Optional Ingredients:
- 4 ounces bacon or pancetta diced (optional)
Instructions
- Begin by frying the diced bacon in a large oven-safe pot over medium heat until crisp. Remove and set it aside.
For Beef and Vegetables:
- Season the beef with salt and pepper, then sear in the bacon fat over medium-high heat for approximately 4-6 minutes on each side until well browned. Remove and set aside.
- In the same pot, add the onions, carrots, and celery. Cook for about 7-10 minutes until tender.
- Stir in the garlic and red pepper flakes, cooking for about a minute until fragrant.
- Pour in the beef broth and crushed tomatoes. Add the thyme, rosemary, Italian seasoning, and bacon back into the pot. Stir well before returning the beef pieces to the mixture.
Cooking Options:
- Choose from one of the following cooking methods: Bring to a boil, then reduce the heat and let simmer covered for 2-4 hours until beef is very tender; alternatively, cover and bake in a preheated oven at 275°F (140°C) for 2-4 hours; or transfer to a slow cooker and set to LOW for 8-10 hours or HIGH for 4-6 hours.
- Once cooked to your liking, adjust seasoning with more salt and pepper, and remember to discard the bay leaves before serving. Enjoy your meal!
