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Stracotto alla Fiorentina

Florentine stew swimming in red wine and tomatoes

By: Jasmine Boni-Ball Writer & Journalist | Specialist Fashion & Travel

Tuscans are known for their appreciation for meat. If not the traditional Bistecca alla Fiorentina, you’ll often catch locals enjoying a plate of Stracotto alla Fiorentina. This Florentine-style pot-roast stars the regions iconic veal, stewed for hours into a warm and richly satisfying dish. Don’t believe us — join resident chef Selene Goretti (at I Corbezzoli and Cortile Pratolino) in the kitchen as she recreates this heart-warming Italian dish. 

Unlike traditional pot-roast, Stracotto alla Fiorentina is cooked with one of the most important components in Italian cuisine, soffrito (“base”). This aromatic mix of onion, carrot and celery, is the base for most soups, sauces, stews and braises in Italian cooking. In this dish, the veals delicate flavour is enriched when browned with a soffrito in Extra-virgin olive oil from the best olive groves in Tuscany. The ingredients are then lathered in a tomato and red wine sauce and stewed for a couple of hours for the taste to magnify. We recommend serving this main with polenta or potatoes for a fulfilling meal.


Kitchen recipes

Stracotto alla Fiorentina (Florentine Pot Roast)

Serves 4 - Cook in 3 hours

Ingredients

- 800g veal leg (boneless), cut into 4cm cubes

- 2 garlic cloves, finely chopped

- 2 red onions, chopped

- 1 carrot, chopped

- 1 celery stalk, chopped

- Rosemary, finely chopped

- 2 glasses of red wine

- 1 tablespoon of tomato paste

- Vegetable broth

- Salt and pepper

- Extra-virgin olive oil

Preparation

Step 1

Heat some olive oil in a saucepan, add the veal cubes and brown all sides on medium heat. In a larger saucepan, brown the garlic and rosemary, adding the red onions, celery stalk and carrots. Continue to cook the vegetables until soft and translucent, adding the meat and tomato, seasoning to taste.

Step 2

Stir well, add the red wine, and allow to cook on low heat until the wine evaporates. Add vegetable stock (enough to cover the meat) and continue to cook on low heat for around 2-3 hours. Continue to add stock as it evaporates, until the veal is fork tender. Serve warm with polenta or potato puree. Buon Appetito!

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