Spoon Simple
Pastitsado
Corfu's slow-braised beef stew in a rich tomato, red wine, and spice sauce served over thick pasta with kefalotyri. A Venetian-influenced Greek island classic — fork-tender beef with warm cloves and cinnamon.
Prep 20 min
Cook 2h 30m
Total 2h 50m
Serves 6
Ingredients
Step 1 — Stew
- 2 lbs beef chuck (cubed)
- ¼ cup olive oil
- 2 onions (sliced)
- 4 garlic cloves (minced)
- 2 tbsp tomato paste
- 1 cup dry red wine
- 2 cups beef broth
- 3 whole cloves
- 1 cinnamon stick
- 2 bay leaves
- Salt and black pepper
Step 2 — Serve
- 1 lb hilopites, penne, or rigatoni
- ½ cup grated kefalotyri or Pecorino Romano
- Fresh parsley (optional)
Instructions
- 1
Brown the beef
Pat beef dry and season with salt and pepper. Brown in batches in hot oil over medium-high heat, 2–3 minutes per side. Transfer to a plate.
- 2
Build the sauce
In the same pot, sauté onions until soft, 5 minutes. Add garlic and tomato paste; cook 1 minute. Deglaze with red wine, scraping up browned bits. Return beef with broth, cloves, cinnamon, and bay leaves. Bring to a simmer.
- 3
Braise until tender
Cover and simmer on low 2 hours, stirring occasionally, until beef shreds easily with a fork. Skim excess fat if needed. Discard whole spices before serving.
- 4
Cook pasta and serve
Boil pasta until al dente. Serve beef and sauce over pasta with grated cheese and parsley.
Nutrition per serving: 520 cal · 38g protein · 42g carbs · 22g fat · 3g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
