Name: Herbes de Provence Stracotto with Spanish Olives
Prep time: 25 min
Cook time: 3 h 45 min
Total time: 4 h 10 min
Yield: 6
Cuisine: Italian, Sicilian Italian, Spanish, French, Provençal French, Basque, German, Greek, Catalan
Ingredients: 4 ounces pancetta, diced; 1 (3.5-pound) boneless beef chuck roast, trimmed and tied if needed; 2 teaspoons kosher salt, divided, plus more to taste; 1/2 teaspoon freshly ground black pepper; 3 tablespoons olive oil; 1 large yellow onion, finely diced; 2 large carrots, peeled and finely diced or shredded; 2 ribs celery, finely diced; 4 cloves garlic, minced; 2 tablespoons Herbes de Provence; 2 tablespoons tomato paste; 1.5 cups dry red wine (such as Chianti or Cabernet); 1 (14-ounce) can crushed tomatoes; 2 cups low-sodium beef stock; 2 bay leaves; 1/2 cup pitted Spanish green olives (such as Manzanilla), halved; 2 tablespoons capers, drained; 1/4 cup heavy cream; Fresh parsley, chopped, for garnish (optional); For creamy polenta: 1 cup coarse polenta, 4 cups water or broth, 1/2 cup heavy cream, 2 tablespoons butter, 1/2 cup grated Parmesan, salt to taste

Description

This slow-braised chuck roast fuses Italian Stracotto technique with Provençal herbs and Spanish olives for deep savory umami and rich red wine tomato sauce finished with a touch of cream for comfort. Chuck roast sears then simmers 3-4 hours with pancetta, sofrito vegetables, capers, and herbs until fork-tender. Special for its creamy polenta pairing and layered Mediterranean fusion flavors.

Cultural Background

Stracotto originates from northern and central Italy as a traditional braised beef dish meaning "overcooked," where tough cuts like chuck are slowly simmered in wine and tomatoes until meltingly tender, a technique rooted in centuries-old Italian home cooking for economical, flavorful meals. The addition of Herbes de Provence draws from the fragrant herb blends of southern France's Provençal region, while Spanish olives and capers introduce briny elements common in Spanish and Sicilian cuisines. This fusion reflects broader Mediterranean exchanges of ingredients and methods across Italian, French, and Iberian traditions, enhanced here with creamy elements echoing comfort-food adaptations.

Recipe Info

PREP TIME: 25 minutes
COOK TIME: 3 hours 45 minutes
TOTAL TIME: 4 hours 10 minutes
SERVINGS: 6
DIFFICULTY: Medium

Ingredients

4 ounces pancetta, diced
1 (3.5-pound) boneless beef chuck roast, trimmed and tied if needed
2 teaspoons kosher salt, divided, plus more to taste
1/2 teaspoon freshly ground black pepper
3 tablespoons olive oil
1 large yellow onion, finely diced
2 large carrots, peeled and finely diced or shredded
2 ribs celery, finely diced
4 cloves garlic, minced
2 tablespoons Herbes de Provence
2 tablespoons tomato paste
1.5 cups dry red wine (such as Chianti or Cabernet)
1 (14-ounce) can crushed tomatoes
2 cups low-sodium beef stock
2 bay leaves
1/2 cup pitted Spanish green olives (such as Manzanilla), halved
2 tablespoons capers, drained
1/4 cup heavy cream
Fresh parsley, chopped, for garnish (optional)
For creamy polenta: 1 cup coarse polenta, 4 cups water or broth, 1/2 cup heavy cream, 2 tablespoons butter, 1/2 cup grated Parmesan, salt to taste

Instructions

Preheat oven to 325°F with rack in lower third. Pat chuck roast dry and season all over with 1 teaspoon salt and the pepper. Heat 2 tablespoons olive oil in a large Dutch oven over medium heat; cook pancetta until lightly browned, 6-8 minutes, then transfer to a plate with slotted spoon.
Add roast to pot and sear until deeply browned on all sides, 3-4 minutes per side; transfer to plate with pancetta.
Add remaining 1 tablespoon oil if needed, then onion, carrots, and celery with remaining 1 teaspoon salt; cook, stirring occasionally, until softened, 8-10 minutes. Add garlic and Herbes de Provence; cook 1 minute until fragrant.
Stir in tomato paste and cook 1 minute. Pour in red wine, scraping bottom to deglaze, and simmer 2 minutes until slightly reduced.
Add crushed tomatoes, beef stock, bay leaves, olives, capers, and reserved pancetta; bring to a simmer. Return roast and any juices to pot, ensuring it is mostly submerged. Cover and transfer to oven.
Braise 3 to 3.5 hours until meat is fork-tender and shreds easily; check at 3 hours and add 30 minutes if needed. Remove roast to a plate and tent with foil.
Skim excess fat from sauce if desired. Stir in heavy cream and simmer on stovetop over medium-low 5 minutes to thicken slightly; taste and adjust salt. Shred or chunk roast and return to sauce to warm through.
Meanwhile, make polenta: Bring 4 cups water or broth to boil, whisk in polenta and 1/2 teaspoon salt, reduce to low and cook 20-25 minutes stirring often until creamy. Stir in cream, butter, and Parmesan; season to taste.
Serve braised beef and sauce over creamy polenta, garnished with parsley if using.

Tips

- For maximum flavor, tie the roast with kitchen twine before searing to help it hold shape during the long braise.
- Avoid rushing the sear step, as proper browning builds the foundational umami in the sauce; do not move the meat until it releases easily from the pot.
- Substitute green olives with a mix of black and green or add a pinch of dried lavender to the Herbes de Provence for a more authentic Provençal note if desired.

Nutrition

Calories: 620
Protein: 42g
Carbs: 28g
Fat: 38g