Tuscan Braised Beef in Chianti — Stracotto Toscano
A Tuscan farmhouse braise of beef chuck slow-cooked in Chianti, soffritto, tomato, and rosemary for hours until the meat shreds at the touch of a fork, served with polenta or torn rustic bread.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat beef chuck dry, season all over with salt and pepper. Finely chop onions, dice carrots and celery, mince garlic, dice pancetta. Measure Chianti, passata, tomato paste, and warm beef stock. Pick rosemary and thyme sprigs, bay leaf ready.
Sear
Heat olive oil in a heavy pot over medium-high heat. Brown beef 8 minutes, turning, until deeply coloured all over. Lift out and set aside.
Build 1
Reduce heat to medium. Add pancetta, cook 3 minutes until rendered. Add onions, carrots, celery; cook 8 minutes until soft and lightly golden. Stir in garlic, cook 1 minute until fragrant. Add tomato paste, cook 1 minute until darkened.
Build 2
Pour in Chianti, simmer 4 minutes scraping up browned bits until reduced by half. Add passata, beef stock, rosemary, thyme, bay leaf, and beef with juices. Bring to a simmer.
Braise
Reduce heat to lowest setting, cover, cook 2 hours 30 minutes, turning every 30 minutes, until beef is fork-tender and sauce is thick and rich. While beef braises, make polenta: bring 600ml water with salt to a simmer, whisk in polenta, reduce to low, cook 25 minutes stirring often until creamy, stir in butter and Parmigiano.
Rest and plate
Lift beef onto a plate, rest loosely covered 5 minutes. Simmer sauce uncovered 5 minutes more if needed. Discard herb stems and bay leaf, taste and adjust seasoning. Slice beef across the grain or pull into chunks. Spoon polenta onto warm plates, lay beef alongside, spoon over rich sauce. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.