Pastitsada Beef in Tomato Sauce from Corfu
Transport your taste buds to the sun-drenched island of Corfu with this irresistible Pastitsada Beef in Tomato Sauce, a Greek comfort food masterpiece. Featuring tender chunks of slow-simmered beef infused with the warm, aromatic spices of cinnamon, cloves, and paprika, this rich tomato-based stew is the ultimate Mediterranean indulgence. The addition of red wine and a touch of sugar perfectly balances the robust flavors, while the sauce lovingly coats al dente pasta like bucatini or spaghetti. Finished with a sprinkle of grated Parmesan or Kefalotyri cheese, this hearty dish is perfect for family dinners or special occasions. Discover the authentic flavors of Greek cuisine in every bite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 kilograms beef (chuck or stewing beef, cut into large chunks)
- 4 tablespoons olive oil
- 2 units large onions, finely chopped
- 3 units garlic cloves, minced
- 1 cup red wine
- 2 tablespoons tomato paste
- 400 grams canned crushed tomatoes
- 1 unit cinnamon stick
- 5 units whole cloves
- 2 units bay leaves
- 1 teaspoon ground paprika
- 1 teaspoon dried oregano
- 1 teaspoon sugar
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups water or beef stock
- 500 grams spaghetti or thick pasta (such as bucatini)
- 0.5 cup grated Parmesan or Kefalotyri cheese (optional)
Instructions
Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium-high heat.
Add the beef chunks and sear them on all sides until browned. Remove from the pot and set aside.
Lower the heat to medium, add the remaining olive oil, and sauté the chopped onions until softened and golden, about 7 minutes.
Add the minced garlic and sauté for another minute until fragrant.
Deglaze the pot with the red wine, scraping up any brown bits from the bottom. Let it simmer for a few minutes to reduce slightly.
Stir in the tomato paste and cook for 1-2 minutes to deepen its flavor.
Add the crushed tomatoes, cinnamon stick, whole cloves, bay leaves, paprika, oregano, sugar, salt, and pepper to the pot. Stir to combine.
Return the seared beef to the pot, along with any juices that have accumulated.
Pour in the water or beef stock, ensuring the beef is mostly submerged. Bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the pot, and simmer for 1.5 to 2 hours, stirring occasionally, until the beef is tender and the sauce has thickened.
About 20 minutes before the beef is done, bring a large pot of salted water to a boil. Cook the pasta according to package instructions for al dente.
Drain the pasta and toss with a tablespoon of olive oil to prevent sticking.
Remove the cinnamon stick, bay leaves, and cloves from the beef sauce, and adjust seasoning with more salt or pepper if needed.
Serve the sauce over the cooked pasta, and optionally sprinkle with grated Parmesan or Kefalotyri cheese before serving.
Nutrition Facts
Calories |
6046 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 395.8 g | 507% | |
| Saturated Fat | 151.0 g | 755% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 1295 mg | 432% | |
| Sodium | 5801 mg | 252% | |
| Total Carbohydrate | 235.8 g | 86% | |
| Dietary Fiber | 25.6 g | 91% | |
| Total Sugars | 44.1 g | ||
| Protein | 370.4 g | 741% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1793 mg | 138% | |
| Iron | 44.0 mg | 244% | |
| Potassium | 6875 mg | 146% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
