📝 About This Recipe
Hailing from the heart of Emilia-Romagna, Stracotto alla Piacentina is a soul-warming masterpiece of Italian slow-cooking. This 'over-cooked' beef stew transforms a humble cut of meat into a melt-in-your-mouth delicacy through a long, patient simmer in full-bodied Gutturnio wine and aromatic vegetables. It is a celebration of rustic elegance, where the sauce becomes so rich and velvety it traditionally doubles as the perfect dressing for fresh egg pasta or creamy polenta.
🥗 Ingredients
The Meat
- 3 lbs Beef Chuck or Bottom Round (Cappello del Prete) (tied with kitchen twine to hold its shape)
- 2 oz Lardo or Pancetta (finely minced into a paste)
The Soffritto and Aromatics
- 2 medium Yellow Onion (finely diced)
- 2 medium Carrots (finely diced)
- 2 pieces Celery Stalks (finely diced)
- 2 pieces Garlic Cloves (peeled and left whole)
- 1 sprig Fresh Rosemary
- 2 pieces Bay Leaves
- 3 pieces Whole Cloves
The Braising Liquid
- 750 ml Gutturnio or dry Red Wine (Barbera/Bonarda mix) (one full bottle of good quality wine)
- 1 cup Tomato Purée (Passata)
- 1 tablespoon Tomato Paste (double concentrated)
- 2 cups Beef Stock (unsalted, kept warm)
- 3 tablespoons Extra Virgin Olive Oil
- to taste Salt and Black Pepper
- 1 tablespoon Butter (chilled, for the final emulsion)
👨🍳 Instructions
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1
Pat the beef thoroughly dry with paper towels and season generously on all sides with salt and freshly cracked black pepper.
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2
In a heavy-bottomed Dutch oven, heat the olive oil and minced lardo/pancetta over medium-high heat until the fat has rendered and is shimmering.
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3
Carefully sear the beef in the pot, browning it deeply on all sides. This should take about 10-15 minutes; do not rush this, as the crust provides the foundation for the sauce's flavor.
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4
Remove the meat from the pot and set it aside on a plate. Reduce the heat to medium and add the diced onion, carrot, and celery (the soffritto) to the remaining fat.
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5
Sauté the vegetables for 8-10 minutes until soft and translucent, scraping the bottom of the pot to release the browned meat bits (fond).
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6
Stir in the tomato paste and cook for 2 minutes until it turns a deep rust color, then add the garlic, cloves, rosemary, and bay leaves.
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7
Return the meat and any accumulated juices to the pot. Pour in the entire bottle of red wine.
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8
Bring to a gentle simmer and let the wine reduce by half, which concentrates the flavor and removes the harsh alcohol bite.
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9
Add the tomato passata and enough beef stock to submerge the meat at least two-thirds of the way.
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10
Cover with a tight-fitting lid, reduce the heat to the lowest possible setting, and let it simmer very gently for 4 to 5 hours. The liquid should barely bubble.
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11
Every hour, turn the meat over to ensure even cooking and add a splash of stock if the liquid level drops too low.
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12
Once the meat is fork-tender (it should almost fall apart), remove it from the pot and let it rest on a cutting board, tented with foil.
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13
Discard the rosemary sprig and bay leaves. Use an immersion blender to partially blend the sauce for a smoother consistency, or leave it rustic as per your preference.
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14
Simmer the sauce uncovered for 10 minutes to thicken if needed. Whisk in the cold butter at the very end for a glossy, professional finish.
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15
Slice the meat into thick rounds, arrange on a warm platter, and spoon a generous amount of the rich sauce over the top.
💡 Chef's Tips
Choose a wine you would actually drink; a Gutturnio is traditional, but a Barbera or Chianti works beautifully. Do not skip the searing stage; that deep brown crust is where the 'umami' of the final sauce comes from. If the sauce feels too acidic, a tiny pinch of sugar can balance the tomatoes and wine. This dish is actually better the next day! If you have time, make it 24 hours in advance and reheat slowly. For the most authentic texture, use a cut with plenty of connective tissue like chuck, which breaks down into gelatin.
🍽️ Serving Suggestions
Serve over a bed of creamy, buttery polenta to soak up the incredible sauce. Pair with a glass of the same red wine used in the cooking (preferably a sparkling Gutturnio). Use the leftover sauce the next day to toss with fresh egg tagliatelle or pappardelle. Accompany with sautéed bitter greens like rapini or spinach to cut through the richness of the meat. A side of roasted root vegetables provides a lovely sweetness that complements the wine reduction.