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Savory Stracotto Recipe

Savory Stracotto Recipe: Tender Italian Comfort Food Delight

Savory Stracotto Recipe offers fork-tender beef in a rich sauce, making it an exceptional comfort food that brings a taste of Italy to your table.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 6 servings
Course: Beef
Cuisine: Italian
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beef
  • 2 tablespoons Olive Oil can substitute canola or avocado oil
  • 3 pounds Chuck Roast ensure it is well-marbled for tenderness
  • 1 teaspoon Salt adjust to taste
  • 1 teaspoon Black Pepper adjust to taste
  • 1 medium Onion finely chopped
  • 2 medium Carrots finely chopped, parsnips can be used for variation
  • 2 stalks Celery can be omitted if unavailable
  • 4 ounces Pancetta can substitute turkey bacon
  • 4 cloves Garlic mix of chopped and sliced cloves
For the Sauce
  • 1 cup Dry Red Wine can substitute with pomegranate juice for non-alcoholic option
  • 2 cups Beef Broth opt for low-sodium for healthier cooking
  • 14 ounces Crushed Tomatoes use high-quality brands
  • 2 sprigs Rosemary fresh or dried
  • 1 tablespoon Italian Seasoning
  • 2 leaves Bay Leaves discard before serving
For the Polenta
  • cooking spray Cooking Spray to prevent sticking
  • 4 cups Chicken Broth or Water vegetable broth for vegetarian option
  • 1 cup Half-and-Half can substitute with whole milk
  • 1 cup Polenta non-instant variety preferred
  • 4 ounces Gorgonzola Cheese alternate options include goat cheese or Parmesan
  • 2 tablespoons Butter

Equipment

  • Dutch oven
  • Casserole dish

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C). Season the chuck roast with salt and black pepper on all sides and set aside.
  2. Heat olive oil in a large Dutch oven over medium-high heat. Sear the chuck roast for 4-5 minutes on each side until browned.
  3. Remove the roast and add onions, carrots, celery, and pancetta to the pot. Sauté for 7-8 minutes until softened.
  4. Add chopped garlic and cook for 15 seconds. Pour in dry red wine and deglaze the pot.
  5. Return the roast to the pot and add beef broth, crushed tomatoes, garlic, rosemary, Italian seasoning, and bay leaves. Stir to combine.
  6. Cover and roast in the oven for 2.5 to 3 hours until tender.
  7. About 45 minutes before the roast is done, mix chicken broth (or water), half-and-half, polenta, and seasoning in a casserole dish.
  8. Midway through the polenta baking, add Gorgonzola cheese and butter. Stir to combine.
  9. Once cooked, slice or shred the beef and serve over creamy polenta, garnished with parsley.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 40gProtein: 35gFat: 30gSaturated Fat: 12gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 15gCholesterol: 95mgSodium: 900mgPotassium: 900mgFiber: 3gSugar: 5gVitamin A: 1500IUVitamin C: 10mgCalcium: 150mgIron: 3.5mg

Notes

For the best flavor, ensure the roast is well-seared. Store leftovers in an airtight container for up to 3 days.

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