Dish

Stracotto alla fiorentina

Tuscan beef stew

Stracotto alla fiorentina is made by browning beef in a large pot, then adding onions, carrots, celery, garlic, and tomatoes. Red wine is added to the pot, along with beef broth and herbs like rosemary and thyme. The stew is then simmered for several hours until the beef is tender and the sauce has thickened. The dish is typically served with crusty bread or polenta, and can be garnished with fresh herbs like parsley or basil. Stracotto alla fiorentina is a hearty and satisfying dish that is perfect for cold winter nights.

European cuisine› Mediterranean cuisine› Italian cuisine

Stew

Origins and history

Stracotto alla fiorentina has its roots in the Tuscan countryside, where it was traditionally made by farmers and shepherds. The dish was often prepared on Sundays, when families would gather together for a big meal. Today, stracotto alla fiorentina is a popular dish in Tuscan restaurants and homes, and is enjoyed by people all over the world.

Dietary considerations

Gluten-free, dairy-free

Variations

There are many variations of stracotto alla fiorentina, with some recipes calling for the addition of pancetta or mushrooms. Some cooks also like to add a splash of balsamic vinegar to the stew for a tangy flavor. Vegetarians can make a meat-free version of the dish by using mushrooms or seitan instead of beef.

Presentation and garnishing

Stracotto alla fiorentina is typically served in a large, shallow bowl, with the beef and vegetables arranged in the center and the sauce spooned over the top. The dish can be garnished with fresh herbs like parsley or basil, and is often served with crusty bread or polenta on the side.

Tips & Tricks

To make the dish even more flavorful, try marinating the beef in red wine and herbs overnight before cooking. This will infuse the meat with extra flavor and make it even more tender. Be sure to use a good quality red wine for the stew, as this will greatly affect the final flavor of the dish.