Stracotto di Manzo (Stewed Beef)
I miss going to Rome I love everything about this amazing city. Here is a typical Roman recipe I got from Stefano, the owner of Osteria dal 1931, my favorite restaurant in Rome, on my last visit. Hopefully, I’ll be back soon.
Servings: 4
Calories: 817kcal
Ingredients
Beef
- 1 ½ pounds beef chuck steak cut into 1” pieces
- 4 cups beef stock
- 2 cups onion chopped
- 1 cup carrots minced
- 1 cup celery minced
- 2 teaspoons salt
- 1 teaspoon black cracked pepper
Sauce
- ½ cup onion cut into thin slices
- 1 28-ounce can whole Italian plum tomatoes chopped
- ½ teaspoon red pepper flakes
- 1 teaspoon salt
- 1 pound linguini
Instructions
Beef
- Heat beef stock in a saucepan and keep warm.
- Add all the above ingredients to a pot and add enough beef stock to cover everything.
- Bring to a boil over medium heat, then adjust heat to a very low simmer.
- Cover with a tight-fitting lid and simmer for 2 hours adding hot beef stock as needed to keep everything covered.
Sauce
- After the beef has braised, strain it and return the beef to the pot.
- To the pot with the beef add the chopped tomatoes, onion, red pepper, and salt.
- Bring this to a boil then lower the heat to low, cover and cook for 30 minutes stirring along the way.
- Remove the lid and cook for another 15 min. Taste and adjust for salt.
- Meanwhile, boil the linguini 1 minute short of the recommended time and strain.
- Add the cooked linguini and toss together for 1-minute over low heat.
- Serve with crusty Italian bread.
Nutrition
Calories: 817kcal | Carbohydrates: 101g | Protein: 54g | Fat: 22g | Saturated Fat: 9g | Cholesterol: 117mg | Sodium: 2415mg | Potassium: 1576mg | Fiber: 7g | Sugar: 11g | Vitamin A: 5556IU | Vitamin C: 10mg | Calcium: 116mg | Iron: 6mg