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Shared by Micaela Pavoncello

Stracotto (Italian Beef Braised With Tomatoes)

Yield: 6-8 servingsTime: 3 h and 30 min

Shared by Micaela Pavoncello

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

Stracotto (Italian Beef Braised With Tomatoes)

Yield: 6-8 servingsTime: 3 h and 30 min

Family Journey

Rome, Italy


  • 2 pounds beef chuck filet, cut into 1 ½ - 2 inch pieces
  • ¼ cup olive oil 
  • 1 onion, peeled and thinly sliced
  • 1 ¾ teaspoons kosher salt, divided
  • ½ teaspoon black pepper
  • 2 24 ½ ounce bottles tomato passata 
EasyMain CoursesPassover Kosher for PassoverMeat Western Europe


  • Step 1

    Season the beef pieces with 1 ½ teaspoon salt and 1 ½ 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 from the pot. 

  • 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 carefully add the tomato passata and the remaining salt and pepper into the pan. The beef should be completely covered with passata. 

  • Step 6

    Stir the mixture and let it cook at medium for about 3 minutes, until the mixture is actively simmering.

  • Step 7

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

  • Step 8

    Serve the stractotto hot with matzo.