This stracotto di manzo is the ultimate comfort dish. Beef braised in a simple, yet delicious tomato sauce with onions until incredibly tender and flavorful.
Heat the olive oil in a large braising pan over medium-high heat. Add the meat and cook until no longer pink (about 10 minutes).
Add the sliced onion and sauté together with the meat for about 5 minutes or until the onions become slightly tender.
Pour the wine and mix well. Keep cooking for another 5 minutes stirring constantly.
Add the tomato passata sauce and pour water to lightly cover the meat. Add bay leaves and bring to a boil.
Reduce the heat and allow to simmer for 3 hours, mixing from time to time and adding more water if needed.
When the meat will be extremely tender and the onions have melted into the stew, uncover the pan and allow the sauce to reduce to your desired consistency.
Adjust with salt and pepper then turn off the heat and let the stew sit for 10 minutes before serving.
Notes
Leftovers can be stored for up to 3 days in the refrigerator and up to 3 months in the freezer.
This is a slow-cook recipe, the meat needs time to fully cook and become tender so the flavors will combine together into the sauce.
Stracotto can be served with crusty bread or with your favorite pasta.