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Shared by Micaela Pavoncello

Stracotto (Italian Beef Braised With Tomatoes)

Yield: 6-8 servingsTime: 3 hours and 30 minutes

Shared by Micaela Pavoncello

Beef stracotto, white serving plate.
Photographer: Penny De Los Santos. Food Stylist: Judy Haubert. Prop Stylist: Vanessa Vazquez.
Last Update:

Stracotto (Italian Beef Braised With Tomatoes)

Yield: 6-8 servingsTime: 3 hours and 30 minutes

Family Journey

Rome, Italy

Ingredients

  • 2 pounds beef chuck filet, cut into 1½-2 inch pieces
  • ¼ cup olive oil 
  • 1 onion, peeled and thinly sliced
  • 1¾ teaspoons kosher salt, divided
  • ½ teaspoon black pepper
  • 2 24½ ounce bottles tomato passata 
Main CoursesKosher for PassoverMeat EasyPassover Western Europe

Preparation

  • Step 1

    Season the beef pieces with 1½ teaspoon salt and 1½ teaspoon pepper.

  • Step 2

    Place a large dutch oven or heavy bottomed pot over medium heat. Add ⅓ cup of oil. Once the oil is sizzling, add as many pieces of beef that can fit in one single layer. Sear the beef until the pieces are golden-brown, about 3-5 minutes per side. Transfer on to a plate and continue searing the rest of the beef in batches. 

  • Step 3

    Transfer the beef to a plate and set aside.

  • Step 4

    Add the onions into the pot and cook until they have softened and are lightly golden, 10-12 minutes. 

  • Step 5

    Place the beef back into the pot with the onions and stir, then add the tomato passata, the remaining salt, and pepper and stir to combine.

  • Step 6

    Simmer over medium heat for about 3 minutes.

  • Step 7

    Reduce the heat to low and cover the pot. Cook on a gentle simmer until the sauce has thickened and the beef is very tender and falls apart, about 3 hours.

  • Step 8

    Serve the stracotto hot with matzo. 

Stracotto can be stored in an airtight container in the refrigerator for 3–4 days.