Tuscan-style Braised beef, [ Stracotto Toscano]

Jill Bahada


This braised beef to me is best over pasta , but my mother likes it served just the meat and sauce in a bowl with Italian bread...My Dad likes this served over cooked Polenta. To each his own , you may even want this with a vegetable and mashed potatoe

pinch tips: How to Use a Meat Thermometer




1 Hr


3 Hr


Stove Top


1 clove
garlic, finely chopped
1 Tbsp
rosemary , finely chopped
2 lb
beef, rump or sirloin roast
1/3 c
olive oil, extra virgin
onions,coarsely chopped
carrots, coarsely chopped
1 stalk(s)
celery, coarsely chopped
1 Tbsp
italian parsley, finely chopped
sage leaves, torn
bay leaves, dried
3/4 c
red wine, dry burgundy
16 oz
can whole plum tomatoes chopped
2 c
beef stock
salt and pepper

Directions Step-By-Step

Mix the garlic and rosemary with a generous quantity of salt and pepper. Using a sharp knife, make several incisions in the meat and fill with the herb mixture. Tie the meant loosely with kitchen string. Heat the oil in a heavy bottom pan over medium-high heat and brown the meat well on all sides. Add the onions, carrots, celery, parsley,sage, bay leaves and saute for a min. Season with salt and pepper, then pour in the wine.When the wine has evaporated ,[A few mins] add the tomatoes , partially cover and simmer over medium -low heat for 2 1/2 hours. Turn the meat from time to time, adding the stock gradually so that the sauce does not dry out.
When the meat is cooked, you can either slice and serve with the sauce and bread, or I put in the fridge at this point and the next day I reheat for another hour the shred all the meat and mix with sauce and spoon over any type pasta and add grated cheese.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Italian
Hashtag: #Braised beef