Beef pastitsada is a delicious beef stew served with pasta from Corfu, big chunks of meat simmered in a thick tomato sauce with cinnamon.
This is not a "quick cook" dinner; you should budget around 2½-3 hours to prepare and cook this recipe. However, the stew can be made days in advance, and the pasta can be cooked whilst it is reheated.
Beef and Tomato Stew with Pasta from Corfu
Pasta with a big, meaty sauce is always very satisfying, and I have many variations on my site. Everything from the obligatory pasta bolognese or a braised Venetian duck ragu to more unusual dishes like haggis pasta bolognese and braised lamb ragu.
My latest recipe, beef pastitsada, hails from the Greek island of Corfu, and on paper, it sounds like a curious beastie... but it is fantastic!
Beef chunks cooked in a red wine and tomato sauce is, on the face of it, all very conventional. But the addition of cinnamon, cloves and allspice gives this recipe a completely different vibe.
It sounds like it shouldn't work, but it does; the flavours mellow and mingle as the dish slowly cooks, and it is magical.
A splash of red wine vinegar at the end brings the whole dish alive, and then all you need to do is spoon it over some pasta dressed with olive oil.
It's far from quick cooking, but my gosh, is it good!
Frequently Asked Questions
Can I use any type of pasta?
Yes, I like to serve this with a long type of pasta like linguine, but it works just as well with pappardelle or tagliatelle.
I've even seen it served with fusilli, penne and rigatoni!
Why do you add the vinegar at the end?
Adding the vinegar at the end of the cooking process gives pastitsada a bright and vibrant kick. Adding the vinegar earlier in the process would result in a flatter flavour with less zing.
Do I have to use red wine vinegar?
I like to use red wine vinegar in this recipe, but you could add white wine vinegar, sherry vinegar or even cider vinegar.
As it is added at the end of the dish, start with a little, have a taste and then readjust.
Can I make this in advance?
The stew is ideal for preparing in advance; it will sit in the fridge for 2-3 days in an air-tight container. It will also freeze for up to 3 months.
If you are planning to do this, do not add the vinegar until you reheat the dish.
I would not prepare the pasta in advance, but that can be done in roughly the same time it takes to reheat this pastitsada recipe.
A QUICK NOTE:
Traditionally, this dish is served with Kefalotyri cheese, a product difficult to find in the UK. Parmesan makes a pleasing substitution.
Serving Suggestions
I've served my beef pastitsada recipe with the traditional accompaniment of pasta in the images on this page.
However, as a stew, it is incredibly versatile and outrageously tasty.
My favourite alternative way to serve this is over a jacket potato, but it is just as good with mashed potato.
Sticking with the mash vibe, the earthy and unique flavour of celeriac mash is also wonderful as a side dish for this recipe.
It's also superb with a big portion of my air fryer chips or even my cheesy polenta chips!
Equipment Used
I only mention specific brands of equipment if I think that they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.
- Hob/Stovetop.
- 20cm or 8" heavy-based saucepan.
- 20cm or 8" saucepan.
- Chopping board.
- Kitchen knife.
- Slotted spoon and stirring spoon.
- A combination of weighing scales, a measuring jug, measuring cups and spoons.
Beef Pastitsada Stew Recipe with Pasta
Ingredients
- 350-400 g Stewing Beef 12-14oz (1-
1½ cm or ½-¾" Dice) - ½ teaspoon Salt
- 1 tablespoon Flour
- 3 tablespoon Olive Oil
- 1 Medium Onion 150g
- 2 Cloves
- ¼ teaspoon Ground Cinnamon
- ⅛ teaspoon Ground Allspice
- ½ teaspoon Sugar
- ½ teaspoon Dried Chilli Flakes Optional
- 175 ml Red Wine ¾ Cup
- 175 ml Beef Stock ¾ Cup
- 200 g Tomato Passata ¾-1 Cup
- 1-2 tablespoon Red Wine Vinegar
For the Pasta:
- 175-200 g Dried Pasta 6-7oz I like to use linguine
- Salt to Season the Pasta Water
- 1 tablespoon Olive Oil
- Fresh Parmesan to Finish
Instructions
- Cut the onion in half, peel it and then cut it into a 5mm (¼") dice.
- Heat a 20cm or 8" heavy-based saucepan over a medium-high heat and add the olive oil.
- Season the beef with the salt, then dredge it in the flour, and brown it in the olive oil. The aim is not to get too many crispy bits on the beef but build up a nice deep golden fond on the base of the pan, so don't go too hot. It is best to do this in 2-3 batches. Then, remove and set aside.
- Reduce the heat under the pan to medium and add the onions and cloves, cook for 6-8 minutes, stirring regularly. Make sure you scrape the bottom of the pan to start to remove any fond as the onions release their liquid.
- Return the beef to the pan, add the allspice, cinnamon, chilli flakes and sugar, stir to combine.
- Pour in the red wine. Turn the heat to high and reduce the wine by half to two-thirds. Again, scrape away at the bottom of the pan to get the rest of the delicious fond into the sauce.
- Reduce the heat to medium, pour in the beef stock and the tomato passata, stir and cook for 90 minutes to 2 hours. You want the sauce to reduce to a thick coating for the beef. If the sauce reduces too far, add a splash of water and reduce the heat a little.
- Taste the sauce as it cooks, and add more salt if required.
- About 15 minutes before you are ready to serve, bring a 20cm or 8" pan of well-salted water to a boil (I use 1½ teaspoons of salt in a pan this size), and cook the pasta until al dente.
- As soon as you put the pasta in the water, stir the red wine vinegar through the beef stew, starting with one tablespoon and add more if you feel it needs it.
- Drain the pasta, toss it in the olive oil and serve a big spoonful of the beef on top and top with fresh parsley and parmesan cheese.
