Stracotto al Barolo with Polenta
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
For the Polenta
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.
Simmering
Cover and simmer on low heat for 2.5 hours, or until beef is tender.
Preparing the Polenta
Bring water and milk to a boil. Gradually whisk in polenta and cook until thickened. Stir in butter and parmesan.
Plating & Serving
Stracotto al Barolo with Polenta
Stracotto al Barolo with Polenta
Serve
Serve the tender Stracotto al Barolo over a bed of creamy polenta, garnished with rosemary sprigs.