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Photo of Stracotto with Lemon Gremolata by WW

Stracotto with Lemon Gremolata

8
Points® value
Total Time
3 hr 20 min
Prep
20 min
Serves
6
Difficulty
Easy
This delectable one-pot meal features a rich and savoury braised pot roast topped with a bright combination of lemon garlic and parsley that bring the flavour of this fork tender beef to life. Perfect for a dinner party but comforting enough for a weekend family meal, spending the afternoon tending to this dish will not be time wasted. To make this meal ahead, prepare the roast and vegetables, cool and transfer to airtight containers. Prepare the gremolata only when you are ready to serve the meal. Roast can stay in the refrigerator up to 4 days or the freezer up to 3 months. Thaw completely and heat in a large skillet over medium-low heat until heated through, about 10 minutes.

Ingredients

Uncooked lean trimmed boneless chuck steak

2 pound(s), roast

Table salt

1½ tsp(s)

Black pepper

½ tsp(s)

All-purpose flour

2 tbsp(s)

Olive oil

1 tbsp(s)

Red onion

3 medium, thinly sliced

Garlic

2 clove(s), large, minced

Mushrooms

8 oz, (1 package), white variety, sliced

Canned diced tomatoes

14½ oz, (1 can), petite, diced

Red wine

8 fl oz, (about 1 cup), dry

Fresh parsley

½ cup(s), chopped, flat-leaf variety

Lemon

1 wedge(s), grated zest

Instructions

  1. Sprinkle beef with salt and pepper; coat evenly with flour, pressing lightly so it adheres.
  2. Heat oil in medium Dutch oven over medium heat. Add beef and cook until browned on all sides, about 10 minutes; transfer to plate. Add onions to pot and cook, stirring, until softened, about 5 minutes. Add half of garlic and cook, stirring, until fragrant, about 30 seconds.
  3. Add mushrooms, tomatoes, and wine to Dutch oven; cook, scraping up browned bits from bottom of pot, about 3 minutes. Increase heat and bring to boil; reduce heat and simmer until mushrooms are softened, about 5 minutes. Return beef and any accumulated juices to pot; reduce heat and simmer, covered, stirring occasionally and turning beef every 30 minutes, until beef is fork-tender, about 2 hours. Transfer beef to cutting board.
  4. Bring vegetable mixture to boil over medium-high heat; boil, stirring frequently, until reduced to 4 cups, about 12 minutes.
  5. Meanwhile, to make gremolata, stir together parsley, lemon zest, and remaining garlic in small bowl. Cut beef on diagonal into 12 slices. Serve sprinkled with gremolata and accompanied by vegetables with sauce.
  6. Per serving: 2 slices beef, generous 2/3 cup vegetables with sauce, and 1 1/2 tablespoons gremolata

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