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

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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

How to Make Tuscan-style Braised beef, [ Stracotto Toscano]


  • 1Mix 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.
  • 2When 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.

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About Tuscan-style Braised beef, [ Stracotto Toscano]

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

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