Stracotto al Barolo with Polenta

Name: Stracotto al Barolo with Polenta
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 6
Cuisine: Main Course
Ingredients: Beef chuck roast; Olive oil; Onion, chopped; Carrots, chopped; Celery stalks, chopped; Garlic cloves, sliced; Barolo wine; Beef broth; Tomato paste; Bay leaf; Fresh rosemary sprigs; Salt and pepper; Polenta (coarse cornmeal); Water; Milk; Butter; Parmesan cheese, grated; Salt

Classic Italian Braised Beef in Rich Red Wine Sauce

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 comforting experience.

3 h 30 min
6
Intermediate

Ingredients

For the Stracotto al Barolo

Beef chuck roast

2 lbs

Olive oil

2 tbsp

Onion, chopped

1 large

Carrots, chopped

Celery stalks, chopped

Garlic cloves, sliced

Barolo wine

2 cups

Beef broth

1 cup

Tomato paste

2 tbsp

Bay leaf

Fresh rosemary sprigs

Salt and pepper

To taste

For the Polenta

Polenta (coarse cornmeal)

1 cup

Water

4 cups

Milk

1 cup

Butter

2 tbsp

Parmesan cheese, grated

1/2 cup

Salt

To taste

Preparation

Preparing the Beef

Season the Beef

Season the beef with salt and pepper.

Heat the Oil

In a large Dutch oven, heat olive oil over medium-high heat.

Sear the Beef

Sear the beef until browned on all sides. Remove and set aside.

De-glaze the pot with a splash of wine before returning the beef.

Prepping the Aromatics

Cook Vegetables

In the same pot, add onions, carrots, celery, and garlic. Cook until softened, about 8–10 minutes.

Ensure the vegetables are fully softened to enhance the sauce's depth.

Add Tomato Paste

Stir in tomato paste and cook for another 2 minutes.

Cooking Process

Braising the Beef

Add the wine, beef broth, bay leaf, and rosemary to the pot. Return the beef to the pot.

Use the best quality Barolo wine you can find for the richest flavor.

Simmering

Cover and simmer on low heat for 2.5 hours, or until beef is tender.

Maintain a gentle simmer to ensure even cooking.

Preparing the Polenta

Bring water and milk to a boil. Gradually whisk in polenta and cook until thickened. Stir in butter and parmesan.

Whisk continuously to prevent lumps.

Plating & Serving