Can I make this in a slow cooker?
Yes, after searing the beef and sautéing the vegetables, transfer everything to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the beef is tender.
DINNER
Croatian Pašticada with Gnocchi and Red Wine Sauce
Experience the rich flavors of Dalmatia with this traditional Croatian Pašticada. Tender beef, slow-cooked in a savory red wine sauce with aromatic vegetables and dried fruit, is served alongside fluffy homemade gnocchi for a truly comforting meal.
HOW TO MAKE IT
Let's cook.
01
Season the beef chunks generously with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the beef in batches until browned on all sides, about 3-4 minutes per batch. Remove the beef and set aside.
02
Reduce heat to medium. Add the remaining 2 tablespoons of olive oil to the pot. Add the chopped onions, carrots, and celery. Sauté until softened, about 8-10 minutes, stirring occasionally. Add the minced garlic and cook for another 1 minute until fragrant.
03
Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and cook for 5 minutes, allowing the alcohol to evaporate. Stir in the crushed tomatoes, chopped prunes, and red wine vinegar.
04
Return the seared beef to the pot. Bring the sauce to a gentle simmer, then cover the pot tightly. Reduce the heat to low and braise for 2.5 to 3 hours, or until the beef is fork-tender. Stir occasionally to prevent sticking.
05
While the pašticada is braising, prepare the gnocchi according to package instructions or your favorite homemade recipe. Cook until they float to the surface, then drain.
06
Once the beef is tender, remove it from the pot and shred or cut into smaller pieces if desired. For a smoother sauce, you can blend a portion of the vegetables in the sauce with an immersion blender, then return the beef to the pot. Taste and adjust seasoning as needed.
07
Serve the Croatian Pašticada hot, spooned generously over the freshly cooked gnocchi. Garnish with fresh parsley if desired.
About This Recipe
Experience the rich flavors of Dalmatia with this traditional Croatian Pašticada. Tender beef, slow-cooked in a savory red wine sauce with aromatic vegetables and dried fruit, is served alongside fluffy homemade gnocchi for a truly comforting meal.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For an even richer flavor, marinate the beef overnight in red wine and a few cloves of garlic before searing. The prunes are essential for the authentic sweetness and depth of flavor in pašticada.
Easy Substitutions
If you can't find beef round or sirloin, chuck roast can be used, though it may require a longer braising time. For gnocchi, polenta or mashed potatoes can be a suitable alternative. Dried figs can replace prunes for a slightly different sweetness.
Storage & Reheating
Store leftover pašticada and gnocchi separately in airtight containers in the refrigerator for up to 3 days. The pašticada sauce freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.
Serving Suggestions
Serve with a side of crusty bread to soak up the delicious sauce. A simple green salad with a light vinaigrette would complement the richness of the dish. Pair with a full-bodied Croatian red wine like Plavac Mali or a Cabernet Sauvignon.
Common Mistakes
1. Not searing the beef properly: Browning the beef creates a flavorful crust and adds depth to the sauce. Ensure the pot is hot enough and don't overcrowd the pan. 2. Not braising long enough: The beef must be fork-tender; rushing this step will result in tough meat. 3. Skipping the prunes: Prunes are crucial for the characteristic sweet and sour balance of pašticada. 4. Overcooking the gnocchi: Gnocchi cook quickly; remove them as soon as they float to avoid a gummy texture.
Frequently Asked Questions
What kind of red wine is best for pašticada?
A dry, full-bodied red wine is ideal. Croatian Plavac Mali is traditional, but Cabernet Sauvignon, Merlot, or Zinfandel work well.
Can I add other vegetables?
While the traditional mirepoix (onion, carrot, celery) is standard, you can add bell peppers or parsnips for extra flavor and nutrition.
MORE TO KNOW
Pašticada is a celebrated dish in Dalmatian cuisine, often reserved for special occasions due to its long cooking process. The key to its deep, complex flavor lies in the slow braising, which tenderizes the beef and allows the rich red wine and fruit flavors to meld beautifully. While homemade gnocchi is traditional, quality store-bought gnocchi makes this dish more accessible for a weeknight. The sauce can be prepared a day in advance, allowing the flavors to deepen even further.
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