Main Course · Dinner · Italian ·

Stracotto al Barolo with Polenta

Name: Stracotto al Barolo with Polenta
Prep time: 70 min
Cook time: 210 min
Total time: 280 min
Yield: 6 servings
Cuisine: Main Course
Ingredients: Beef chuck roast, 2 lbs; Olive oil, 2 tbsp; Onion, chopped, 1 large; Carrots, chopped, 2; Celery stalks, chopped, 2; Garlic cloves, sliced, 4; Barolo wine, 2 cups; Beef broth, 1 cup; Tomato paste, 2 tbsp; Bay leaf, 1; Fresh rosemary sprigs, 2; Salt and pepper, To taste; Polenta (coarse cornmeal), 1 cup; Water, 4 cups; Milk, 1 cup; Butter, 2 tbsp; Parmesan cheese, grated, 1/2 cup; Salt, To taste

Stracotto al Barolo is a hearty Italian main course, where tender beef is slowly braised in deep, flavorful Barolo wine, creating a rich and aromatic dish. Served over creamy polenta, it's a truly com

4.1(350 reviews)

·By Ethan Brooks·August 14, 2025

Stracotto al Barolo with Polenta — Main Course served and photographed from above

Prep

1 h 10 min

Cook

3 h 30 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Stracotto al Barolo

For the Polenta

Nutrition

Per serving

Calories: 587 kcal
Protein: 35.3 g
Carbs: 28.7 g
Fat: 32.2 g
Fiber: 2.8 g

Whole recipe

Total

Calories: 3522 kcal
Protein: 212 g
Carbs: 172 g
Fat: 193 g
Fiber: 17 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
Beef chuck roast 2 lbs	1820	180	0	120	0
Olive oil 2 tbsp	240	0	0	28	0
Onion, chopped 1 large	60	1	14	0	3
Carrots, chopped 2	50	1	12	0	4
Celery stalks, chopped 2	10	0	2	0	1
Garlic cloves, sliced 4	20	1	5	0	0
Barolo wine 2 cups	335	0	15	0	0
Beef broth 1 cup	15	2	1	1	0
Tomato paste 2 tbsp	30	1	7	0	1
Bay leaf 1	0	0	0	0	0
Fresh rosemary sprigs 2	2	0	0	0	0
Salt and pepper To taste	0	0	0	0	0
Polenta (coarse cornmeal) 1 cup	480	8	103	4	8
Water 4 cups	0	0	0	0	0
Milk 1 cup	150	8	12	8	0
Butter 2 tbsp	200	0	0	23	0
Parmesan cheese, grated 1/2 cup	110	10	1	9	0
Salt To taste	0	0	0	0	0

These estimates are approximate and not intended for dietary advice.

Preparation

Get these tasks done before you start cooking.

Preparing the Beef

1
Season the Beef
Season the beef with salt and pepper.
2
Heat the Oil
In a large Dutch oven, heat olive oil over medium-high heat.
3
Sear the Beef
Sear the beef until browned on all sides. Remove and set aside.
Tip: De-glaze the pot with a splash of wine before returning the beef.

Prepping the Aromatics

1
Cook Vegetables
In the same pot, add onions, carrots, celery, and garlic. Cook until softened, about 8–10 minutes.
Tip: Ensure the vegetables are fully softened to enhance the sauce's depth.
2
Add Tomato Paste
Stir in tomato paste and cook for another 2 minutes.

How to Make Stracotto al Barolo with Polenta

Total time: 4 h 40 min · Yields 6 servings

1
Braising the Beef
Add the wine, beef broth, bay leaf, and rosemary to the pot. Return the beef to the pot.
2
Simmering
Cover and simmer on low heat for 2.5 hours, or until beef is tender.
3
Preparing the Polenta
Bring water and milk to a boil. Gradually whisk in polenta and cook until thickened. Stir in butter and parmesan.