Stracotto al vino

I first tasted Italian-style braised beef in a vegetable sauce at Ristorante Enoteca in the western Tuscan village of Terricciola, and I’ve been trying to recreate the dish ever since. This stracotto or stew comes pretty close, and it’s simple to make.

In a heavy dutch oven, combine a pound of cubed beef stew meat; an onion, carrot, celery rib, and several cloves of garlic, all chopped; and a cup or two of drinkable red wine (I’ve been using an inexpensive Montepulciano, but any table red is fine). Toss in some salt and pepper, cover the pot, and put in a 350 degree oven. Wait three hours.

Pick the meat out of the pot and set aside. Let the cooked vegetables cool a bit, then mash by hand or puree in the processor. Add either 2-3 tablespoons of tomato paste or a can of Italian-stlye plum tomatoes (chop or process these, too). Return the sauce to the pot and simmer for 20 minutes or so.

You can leave the meat in chunks (it should be falling apart a bit) or shred it with a fork. Add it back to the sauce and cook for another 10 minutes or so. Serve with pasta or polenta, finished with a drizzle of extra virgin olive oil.