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This isn’t your average beef stew — it’s a centuries-old Croatian masterpiece, traditionally served at weddings, feast days, and anywhere love and patience are in plentiful supply. Pašticada is a slow-simmered dish layered with complexity: vinegar-marinated beef, a touch of sweetness from prunes, and a deeply rich, wine-soaked sauce that rewards every moment of your time.

It’s the kind of meal that makes time slow down. The kind you don’t just serve — you unveil.

This version is inspired by traditional Dalmatian recipes and the story of Dora Pejačević, whose quiet radicalism and emotional depth feel right at home alongside something this rich, tender, and full of feeling.

If you love beef bourguignon or pot roast but want something with Balkan flair and a bit of drama, this one’s for you.

why you’ll love this recipe

• deep, complex flavor from a long marinade and slow cook
• sweet and savory notes from dried fruit, wine, vinegar, and aromatics
• a truly special dish that still works for a slow sunday dinner
• one of those magical meals that gets even better the next day
• it’s meat with a backstory — which, to me, always makes it taste better!

notes on prep

• choose the right cut of beef. You’ll want a well-marbled roast — top round, eye of round, or chuck are traditional picks. Trim excess fat, but keep some for flavor.
• marinate like you mean it. The meat is pierced and marinated in vinegar, garlic, and spices for at least 24-48 hours. This isn’t just for flavor — it helps tenderize and start building that deep, layered sauce from the inside out.
• mise en place your heart out. This is one of those, “once it starts, it goes” recipes. Dice your onions, carrots, and celery ahead of time, and make sure your dried prines are chopped and your tomato paste is at the ready.

notes on cooking

• brown the meat first. Don’t skip this — those browned bits are the flavor base of your sauce. And be sure to pat the meat dry before browning.
• remove the beef, then saute. Add the aromatics and allow them to become golden and soft while scraping up some of those aforementioned brown bits.
• deglaze with wine. Or broth + balsamic vinegar. Scrape up all the goodness to further flavor the sauce.
• return the beef to the pot. Add stock, prunes, and any other flavorings (some traditionalists use nutmeg, cloves, or allspice), and let it all simmer gently for 3-4 hours, until the meat is fall-apart tender and the sauce is dark, rich, and velvety.
• optional boss move. Blend the sauce partially or fully for a silky finish, or mash the vegetables gently with a spoon for a rustic texture.

common mistakes/troubleshooting

• too tough? It likely just needs more time. Keep simmering gently — don’t boil.
• sauce too thin? Simmer uncovered toward the end or add a spoonful of tomato pase to help it thicken.
• too tangy? A pinch of sugar or a few extra chopped prunes will balance things out.
• burned bottom? Gently transfer everything to a clean pot and keep going — don’t scrape the scorched bits into the sauce.

special notes

• the vinegar bath. Traditional recipes often use wine vinegar or even sour wine. It’s what gives pasticada its unique brightness. Don’t skip it — but do balance it with sweet and savory elements (prunes, onions, tomato paste)
• clove/nutmeg. A tiny bit of warm spice goes a long way. Start with a pinch of ground clove or a few whole ones, and taste as you go.
• the low and slow magic. This dish is all about patient cooking. You want gentle bubbling, not aggressive boiling — that’s the secret to melt-in-your-mouth texture.
• blender optional. you don’t have to puree the sauce, but blending just a portion can make it feel restaurant-level smooth without losing its homemade soul.

faq

• Can I make this in a slow cooker or instant pot? Yes! Brown the meat and saute the veggie first for max flavor. Then slow cook on low for 8-10 hours or pressure cook on high for 60-70 minutes. Finish by simmering uncovered to thicken the sauce if needed.
• What can I use instead of prunes? Dried figs, raisins, or a splash of pomegranate molasses can bring similar sweetness, but prunes are classic.
• Can I freeze it? Yep! It freezes beautifully. Just make sure it’s in a container with some headroom — sauce expands!

a quick note on tradition

Pašticada has many regional variations, and every Croatian family does it a little differently. This version sticks close to traditional Dalmatian roots, with a few modern shortcuts to keep things manageable in a home kitchen.

Tried this recipe? let me know hot it turned out in the comments, or tag us on Instagram @eatsygeeksy! And if you’re feeling poetic… check out Justin’s recording of Dora Pejačević s music on Soundcloud.