stufato

Stufato is a dish from Italian cuisine prepared by braising meat in liquid at a low temperature until tender. The word comes from stufare, the verb meaning to stew or braise, and the method emphasizes long, moist cooking to soften connective tissue and concentrate flavors.

Typically, chunks of beef, veal, pork, lamb, or game are browned in oil or fat, then aromatics such as onion, carrot and celery are added and softened. Liquids—usually a combination of wine or stock, and sometimes tomatoes—are added to barely cover the meat. The pot is covered and kept at a gentle simmer for several hours, until the meat is very tender. The sauce is often enriched by reducing it to a thicker consistency and, in some regional variations, by adding vegetables or mushrooms.

Stufato has many regional variants in Italy and is often referred to as spezzatino. Common versions include stufato di manzo, stufato di maiale, and stufato di cinghiale (wild boar). Some preparations include potatoes, peas, or other vegetables; herbs such as bay leaf, thyme, or rosemary are frequently used. In some areas tomato is added, giving a richer, tomato-based sauce, while in others the dish remains more wine- or broth-focused.

Stufato is typically served hot, with polenta, mashed potatoes, or bread to accompany the sauce. It is a staple of rustic cooking and is commonly prepared in homes and restaurants as a hearty, long-cooked dish.