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–+ servings
Italian Beef Straccato

Italian Beef Straccato

Discover the magic of Italian Beef Straccato, a comforting dish that fills your kitchen with heavenly aromas and delivers rich, savory flavors perfect for any occasion.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 6 people
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1500 g Beef Roast
  • 1 Onion finely chopped
  • 2 Carrots diced
  • 2 Celery Stalks sliced
  • 4 Garlic Cloves minced
  • 400 g Canned Crushed Tomatoes
  • 375 ml Beef Broth
  • 2 tablespoons Tomato Paste
  • 1 tablespoon Balsamic Vinegar
  • 2 Bay Leaves
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Dried Thyme
  • 2 tablespoons Olive Oil
  • to taste Salt
  • to taste Pepper

Equipment

  • Large Dutch Oven
  • Tongs
  • Two Forks
  • Wooden Spoon
  • Heavy-Bottomed Pot

Method
 

  1. Preheat your oven to 160°C (320°F) and pat the beef dry with paper towels; season generously with salt and pepper.
  2. Heat olive oil in a Dutch oven over medium-high heat, then sear the beef on each side until browned; remove and set aside.
  3. In the same pot, add onions, carrots, celery, and garlic, cooking until soft and fragrant for about 5 minutes.
  4. Mix in tomato paste and let it toast for a couple of minutes, then pour in the beef broth while scraping up browned bits from the pot.
  5. Add crushed tomatoes, balsamic vinegar, bay leaves, oregano, and thyme; stir and return the beef to the pot, covering it tightly.
  6. Place the covered pot in the oven and let it cook for 3 hours until the beef is fork-tender; shred it gently using two forks in the sauce.

Nutrition

Calories: 350kcalCarbohydrates: 12gProtein: 30gFat: 18gSaturated Fat: 6gCholesterol: 90mgSodium: 800mgPotassium: 700mgFiber: 3gSugar: 4gVitamin A: 700IUVitamin C: 5mgCalcium: 40mgIron: 3mg

Notes

Feel free to substitute ingredients based on your pantry; vegetable broth works great for a lighter option. For extra umami, stir in a teaspoon of soy sauce or Worcestershire sauce before serving. Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Reheat gently, adding water or broth to loosen the sauce if needed.
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