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pašticada (croatian style beef stew)

This centuries-old Croatian dish is slow food at its finest—a rich, velvety stew of beef marinated in vinegar and aromatics, then braised with wine, root vegetables, and dried fruit until deeply tender. Originating from the Dalmatian coast, pašticada is often reserved for special occasions, weddings, and Sunday feasts.
It’s a dish that takes time, care, and a little planning ahead—just like a good symphony. The flavors are complex but comforting, sweetened ever so slightly by prunes and brought into balance with bold red wine and herbs. Traditionally served with pillowy gnocchi, this is the kind of meal that tells stories with every bite.
Course Main Course
Cuisine Croatian, Dalmation
Author sunny

Ingredients

Marinade

  • 5 lb. beef, top round or chuck
  • 5 cloves fresh garlic sliced in quarters, lengthwise
  • 5-6 slices thick-cut bacon sliced crosswise into 1/8" wide strips
  • 1 bottle red wine standard 750ml
  • 1 cup red wine vinegar
  • 1 cup sweet dessert wine like prosek; can substitute Marsala
  • 1 sprig fresh rosemary
  • 2 tsp. black peppercorns
  • 2 bay leaves
  • 1 tbsp. kosher salt I use Diamond Crystal
  • 2 sweet onions quartered

Stew

  • 1 cup red wine
  • 1/2 cup water
  • 1 tbsp. table sugar
  • 2 ea. onions chopped
  • 3 ea. carrots peeled and sliced
  • 3 cloves fresh garlic
  • 1 tbsp. tomato paste
  • 5 ea. prunes chopped
  • 6 ea. dried figs chopped
  • 6 ea. dates chopped
  • 1 sprig rosemary
  • 1 bunch thyme
  • 1 tsp. fresh grated nutmeg
  • 3 ea. cloves
  • 2 slices lemon, with peel or use lemon zest
  • 1/4 cup parsley chopped
  • sugar, salt, black pepper to taste