Braised Chuck Roast - Croatian Pašticada Recipe

Welcome to the heart of Dalmatian cuisine, where flavors tell stories of tradition, family, and celebration! If you're searching for a truly hearty beef stew recipe that stands apart, you've landed in the right place. We're diving deep into Pašticada, Croatia's most revered braised chuck roast recipe. This isn't just any beef meat stew recipe; it's a culinary masterpiece, a slow-cooked symphony of flavors that embodies the rich heritage of the Dalmatian coast.
Pašticada is more than just a dish; it's a labor of love, a testament to patience, and a staple at every significant family gathering in Croatia. Imagine tender braised beef meat, marinated for days, then slowly simmered in a rich, sweet-and-sour red wine and beef stew sauce until it practically melts in your mouth. While it requires time, the process of creating this from scratch beef stew is incredibly rewarding, yielding a dish so profound in flavor it will transport you straight to the sun-drenched shores of Dalmatia. Get ready to learn how to make this exquisite beef stew using red wine, perfect for those special occasions or when you simply crave comfort food that truly nourishes the soul.

Ingredients

• For the Beef & Marinade:
• 3-4 lbs (1.4-1.8 kg) boneless beef chuck roast, trimmed
• 6-8 cloves garlic, whole
• 1/4 lb (115g) pancetta or smoked bacon, cut into thick strips
• 1 large carrot, sliced into thick rounds
• 1 large onion, quartered
• 1/2 cup (120ml) red wine vinegar
• 1 cup (240ml) dry red wine (a robust Zinfandel or Plavac Mali if available)
• 1/4 cup (60ml) olive oil
• 2-3 bay leaves
• 1 sprig fresh rosemary
• 1 tsp whole black peppercorns
• Salt and freshly ground black pepper to taste
• For the Sauce:
• 2 tbsp olive oil
• 1 large onion, finely chopped
• 2 carrots, finely chopped
• 2 celery stalks, finely chopped
• 4-5 cloves garlic, minced
• 1/2 cup (120ml) Prošek (Croatian sweet dessert wine) or a dry red wine (if Prošek is unavailable, use more dry red wine and add 1-2 tbsp brown sugar)
• 1 (14.5 oz) can diced tomatoes, undrained
• 1/2 cup (120ml) beef broth (or water)
• 1/4 cup (40g) dried prunes, pitted and finely chopped
• 2 tbsp tomato paste
• 1 tbsp brown sugar (adjust to taste, especially if not using Prošek)
• 1/2 tsp freshly grated nutmeg
• Salt and freshly ground black pepper to taste

Directions

1. Preparing the Beef (Stuffing & Marination)
   1. Using a sharp, thin knife, make several deep incisions (about 1-2 inches deep) all over the chuck roast.
   2. Stuff these incisions with the whole garlic cloves and strips of pancetta/smoked bacon. This infuses incredible flavor from the inside out and helps keep the meat moist during the long braised beef recipe process.
   3. In a large non-reactive bowl or container, combine the sliced carrot, quartered onion, red wine vinegar, dry red wine, olive oil, bay leaves, rosemary, and black peppercorns.
   4. Place the stuffed beef stew meat into the marinade, ensuring it's fully submerged. If not, add a little more red wine or water. Cover and refrigerate for a minimum of 24 hours, ideally 48 hours, turning the meat occasionally to ensure even marination. This crucial step tenderizes the beef and infuses it with the characteristic sweet-and-sour notes of Pašticada, making it a truly exceptional marinate beef stew meat experience.
2. Sautéing the Vegetables and Browning the Beef
   1. Remove the beef from the marinade, reserving the marinade and the vegetables. Pat the beef thoroughly dry with paper towels; this is key for a good sear. Season generously with salt and pepper.
   2. In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat.
   3. Sear the beef on all sides until deeply browned and caramelized. This step builds a rich flavor foundation for your stew beef red wine dish. Remove the beef and set aside.
   4. Reduce heat to medium. Add the finely chopped onion, carrots, and celery to the pot. Sauté, scraping up any browned bits from the beef, until the vegetables are softened and lightly golden, about 8-10 minutes.
   5. Add the minced garlic and sauté for another minute until fragrant.
3. Cooking the Beef in the Sauce (Slow Braising)
   1. Deglaze the pot with 1/2 cup of Prošek (or dry red wine if substituting). Scrape the bottom of the pot to release any remaining browned bits. Let it simmer for 2-3 minutes until slightly reduced.
   2. Stir in the tomato paste, diced tomatoes (undrained), chopped prunes, beef broth, brown sugar (if using), and freshly grated nutmeg. Bring the mixture to a gentle simmer.
   3. Strain the reserved marinade, discarding the bay leaves, rosemary, and peppercorns. Add the liquid and the marinated vegetables (carrot, onion) from the marinade to the pot.
   4. Return the seared beef to the pot, ensuring it's mostly submerged in the sauce. If needed, add a little more beef broth or water to cover about two-thirds of the meat.
   5. Bring to a gentle simmer, then reduce the heat to low, cover the pot tightly, and braise for 4-5 hours, or until the beef is incredibly tender and easily pulls apart with a fork. Check every hour or so, adding a little liquid if necessary and turning the beef.
   6. Once the beef is tender, carefully remove it from the pot and set it aside.
   7. Pass the sauce through a fine-mesh sieve into a clean saucepan, pressing firmly on the solids to extract all the liquid and flavor. Discard the solids.
   8. Return the sauce to the stove and simmer gently, uncovered, for 15-20 minutes, or until it has thickened to your desired consistency. Taste and adjust seasoning with salt, pepper, and a little more brown sugar or a splash of vinegar if needed to balance the sweet and sour notes.
   9. Shred the beef into large pieces or slice thickly against the grain, then return it to the thickened sauce.
4. Finishing and Serving
   1. Allow the Pašticada to rest in the sauce for at least 15-20 minutes before serving; this allows the flavors to meld beautifully.
   2. Serve hot, traditionally with homemade gnocchi (njoki), mashed potatoes, or wide pasta noodles. A good crusty bread is also essential for soaking up every last drop of the rich sauce.