Friday, July 12 2024

Stracotto (Italian Beef Pot Roast)  is a recipe I love: it makes the meat tender tender and tastes heavenly!

It is a great main course that becomes a one-pot meal when accompanied by potatoes.









  • 28 oz of beef
  • 12 slices of pancetta (you can use bacon)
  • 3 medium potatoes
  • 2 onions
  • 2 carrots
  • 1 celery stalk
  • 1/2 cup of tomato sauce
  • 1/2 glass of red wine (75 ml.)
  • dried bay leaves
  • extra virgin olive oil to taste
  • salt and pepper to taste
  • juniper berries (optional)




Heat some extra virgin olive oil in the pressure cooker and sauté the pancetta or  bacon and coarsely sliced onion.

Meanwhile, chop the celery including the leaves and peeled carrots. Sauté the whole thing.

Add the chopped beef with salt, black pepper, dried bay leaves, juniper berries.

Brown them over high heat for about 10 minutes.

Turn with a spoon so that the meat is well browned on each side.

As soon as everything is browned, pour in half a glass of wine and let it evaporate.

When the wine has evaporated, add the potatoes, peeled and cut into wedges, 2 cups of water, tomato pulp and salt.

Put the lid on and set the flame to high.

From the moment the whistle blows, lower the flame by 2/3 and let it cook for 40 minutes.

At the end of cooking, let the steam escape.

Pour onto a serving plate.

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