Italian grilled meat with a distinctive flavour


2 tbsp olive oil
2 lbs beef chuck roast or similar cut, tied if possible
1 onion, finely chopped
2 celery stalks, finely chopped
2 carrots, finely chopped
1 cup dry red wine (such as Chianti)
3 cloves garlic, minced
1 can (14 oz) crushed tomatoes
1 tbsp tomato paste
1 cup beef broth
Salt and pepper to taste
2 bay leaves
1 sprig fresh rosemary (or 1 tsp dried rosemary)


Prepare the Beef*
Pat dry the beef with paper towels and season generously with salt and pepper.
Sear the Beef*
In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Add the beef and sear until browned on all sides, about 4-5 minutes per side. Remove the beef and set aside.
Cook the Vegetables*
In the same pot, add the chopped onion, carrots, and celery. Cook, stirring occasionally, until softened, about 5-7 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
Deglaze the Pot*
Pour in the red wine and scrape up any browned bits from the bottom of the pot with a wooden spoon. Let the wine simmer until it has reduced by half, about 5 minutes.
Simmer the Stracotto*
Return the beef to the pot. Add the crushed tomatoes, beef broth, tomato paste, bay leaves, and rosemary. Stir to combine. Bring to a simmer.
Braise the Beef*
Reduce the heat to low, cover the pot with a lid slightly ajar, and let the beef simmer gently for 2.5 to 3 hours, or until the beef is very tender. Stir occasionally and check to ensure the liquid level is maintained; add more broth or water if necessary.
Finish and Serve*
Once the beef is tender, remove it from the pot and let it rest for a few minutes. If the sauce is too thin, you can simmer it uncovered for a few more minutes to thicken.

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