How to Make Pašticada: Croatia's Celebratory Beef Stew

Pašticada is the pride of Dalmatian cuisine—a rich, slow-cooked beef stew that graces tables at weddings, christenings, and family gatherings. This beloved dish, with its sweet-and-savoury sauce and melt-in-the-mouth meat, is often served with homemade gnocchi or pasta. While recipes vary from household to household, the essence remains: marinated beef, patiently braised with wine, dried fruit, and aromatic vegetables.

What makes pašticada special

The secret to great pašticada lies in the marinade. Traditionally, a whole cut of beef (often topside or rump) is left overnight in red wine vinegar, garlic, and herbs. The next day, it's seared and then slowly cooked with onions, root vegetables, prunes or dried figs, and a touch of sweet prošek wine. The result is a deeply flavourful sauce that balances sweet, sour, and savoury notes.

Ingredients

• 1.2 kg beef topside or rump, in one piece
• 150 ml red wine vinegar
• 2–3 garlic cloves, crushed
• 1 tbsp dried rosemary
• 1 tbsp dried thyme
• 2 bay leaves
• 3 tbsp olive oil
• 2 large onions, finely chopped
• 2 carrots, chopped
• 1 celery stalk, chopped
• 100 g smoked bacon or pancetta, diced
• 100 g prunes or dried figs, chopped
• 2 tbsp tomato purée
• 200 ml red wine
• 200 ml beef stock
• 2 tbsp prošek or sweet dessert wine (optional)
• Salt and pepper to taste

Method

1. Marinate the beef: Place the beef in a bowl with vinegar, garlic, rosemary, thyme, and bay leaves. Cover and refrigerate overnight.
2. Prepare the meat: Remove the beef from the marinade and pat dry. Reserve the marinade. Season the beef generously with salt and pepper.
3. Sear the beef: Heat olive oil in a large, heavy pot. Brown the beef on all sides until deeply coloured. Remove and set aside.
4. Cook the vegetables: In the same pot, add the bacon and cook until crisp. Add onions, carrots, and celery. Sauté until softened and lightly golden.
5. Add flavour base: Stir in tomato purée, then pour in the red wine and reserved marinade. Scrape up any browned bits from the bottom. Add the prunes or figs and stock.
6. Braise the beef: Return the beef to the pot. Bring to a simmer, then cover and cook on low heat for 3–4 hours, turning occasionally, until the meat is fork-tender.
7. Finish the sauce: Remove the beef and slice thickly. If you prefer a smooth sauce, blend the vegetables and liquid. Return the slices to the sauce, add prošek if using, and simmer gently for 10 minutes.
8. Serve: Serve hot with gnocchi, homemade pasta, or mashed potatoes.

Tips for perfect pašticada

• Use a heavy pot with a tight lid—traditionally a clay or cast-iron pot is used.
• For extra depth, add a piece of orange peel or a cinnamon stick during braising.
• Pašticada tastes even better the next day, so make it ahead if you can.

This dish is a true labour of love, but the rich aroma and complex flavour are worth every minute. Whether you're in Split, Dubrovnik, or your own kitchen abroad, pašticada brings a taste of Dalmatia to your table.