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Best Easy Stracotto al Chianti Recipe

Name: Best Easy Stracotto al Chianti Recipe
Total time: 180 min
Yield: 320 g
Ingredients: boneless beef chuck roast 3 lbs; yellow onion 2 pieces; carrot 2 pieces; celery stalk 2 pieces; garlic cloves 4 cloves; Chianti wine 2 cups; beef broth 1 cup; tomato paste 2 tbsp; olive oil 3 tbsp; fresh rosemary 2 tbsp; fresh thyme 1 tbsp; bay leaf 1 piece; salt 2 tsp; black pepper 1 tsp

Beef stew braised slowly in Chianti wine until deeply tender and richly flavored. This high protein mediterranean family dinner is a carnivore favorite from the Tuscan countryside.

Cook 180 min Difficulty NORMAL 410 kcal

#mediterranean #high protein

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Ingredients

Main ingredients

boneless beef chuck roast 3 lbs
yellow onion 2 pieces
carrot 2 pieces
celery stalk 2 pieces
garlic cloves 4 cloves
Chianti wine 2 cups
beef broth 1 cup
tomato paste 2 tbsp

Seasonings/Sauce

olive oil 3 tbsp
fresh rosemary 2 tbsp
fresh thyme 1 tbsp
bay leaf 1 piece
salt 2 tsp
black pepper 1 tsp

Nutrition summary

Carbohydrates 10 g 10%

Protein 33 g 32%

Fat 24 g 53%

Serving size 320g

Cooking steps

1

Pat the beef chuck roast dry and season generously with salt and black pepper on all sides.
2

Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat. Sear the beef until deeply browned on all sides, about 3–4 minutes per side. Remove beef and set aside.
3

Add chopped onion, carrot, celery, and garlic to the pot. Sauté on medium for 5 minutes, scraping up browned bits for extra flavor.
4

Stir in tomato paste, fresh rosemary, and thyme. Cook 2 minutes, then pour in Chianti wine and beef broth, scraping the bottom to deglaze.
5

Return seared beef to the pot, nestle in bay leaf, cover, and braise over low heat for 2–3 hours, turning beef every hour, until fork tender.
6

Remove beef, slice or shred as preferred. Simmer sauce uncovered on medium for 10 minutes to thicken, then spoon over beef to serve.

Personalized Q&A

Q. What's the key ingredient in this recipe?

The boneless beef chuck roast is the central ingredient, providing the rich, hearty flavor and tender texture that define Stracotto al Chianti. Chianti wine is equally vital, infusing the stew with complexity and signature Tuscan depth.

Q. Which seasoning gives the dish its authentic Tuscan aroma?

Fresh rosemary and thyme, along with a bay leaf, are classic Tuscan herbs that build an aromatic foundation in the stew, balancing the robustness of beef and wine for an unmistakable Mediterranean profile.

Q. How should you manage heat for tender results?

After searing the beef on medium-high to build a flavorful crust, braise the stew over low heat for 2–3 hours. Turning the beef every hour ensures even cooking and moisture retention, resulting in deeply tender meat.

Q. What is the main texture concern with Stracotto al Chianti?

Avoid rushing the braising process or boiling; gentle, prolonged heat allows collagen to break down, creating luscious, tender beef. Overcooking at high heat can dry out the meat, while undercooking leaves it tough.

Q. How many calories and what is the protein-to-carb ratio per serving?

Each serving contains about 410 kcal, with 33g protein and 10g carbs. The protein caloric ratio is 32%, while carbs account for 10%, making this a high-protein, low-carb Mediterranean family dish.

Best Easy Stracotto al Chianti Recipe

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