Why You’ll Love This Recipe
Pastitsada is the ultimate comfort food, combining tender meat, a flavorful tomato sauce, and bold spices that will transport your taste buds to Greece. The slow cooking process ensures that the beef becomes meltingly tender, while the spices add depth and warmth to the dish. Whether served with pasta, rice, or bread, the sauce is rich and fragrant, making it impossible to resist. This dish is ideal for a family dinner or for when you’re looking to make a dish with a bit of flair for a special occasion.
Ingredients
- 2 lbs beef stew meat (such as chuck roast or braising beef), cut into chunks
- 1/4 cup olive oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1 teaspoon ground allspice
- 1/2 teaspoon ground black pepper
- 2 bay leaves
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt (adjust to taste)
- 1 (28 oz) can crushed tomatoes
- 1 tablespoon tomato paste
- 2 tablespoons red wine vinegar
- 1 cup beef broth or water
- 1 tablespoon sugar (optional, to balance acidity)
- 1 lb pasta (preferably bucatini or pappardelle)
- Fresh parsley for garnish (optional)
- Grated Parmesan cheese (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Brown the beef: In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Add the beef chunks in batches, browning them on all sides. Remove the browned beef and set aside.
- Sauté the aromatics: In the same pot, add the chopped onion and garlic. Cook until softened and golden, about 5-7 minutes.
- Add the spices: Stir in the cinnamon, cloves, allspice, black pepper, nutmeg, and bay leaves. Let the spices bloom in the oil for about 1 minute.
- Deglaze the pot: Add the red wine vinegar, scraping up any browned bits from the bottom of the pot. Let the vinegar cook off for 1-2 minutes.
- Simmer the sauce: Return the browned beef to the pot and add the crushed tomatoes, tomato paste, beef broth (or water), and sugar (if using). Stir everything to combine. Bring the mixture to a simmer.
- Slow cook: Reduce the heat to low, cover the pot, and let it simmer gently for 1.5 to 2 hours, or until the beef is tender and the sauce has thickened. Stir occasionally and add more broth or water if the sauce reduces too much.
- Cook the pasta: While the beef is simmering, cook the pasta in salted boiling water according to package instructions until al dente. Drain and set aside.
- Assemble the dish: Serve the beef and sauce over the cooked pasta. Garnish with fresh parsley and grated Parmesan cheese, if desired.
Servings and timing
- Servings: 6-8
- Total time: 3 hours
- Prep time: 15 minutes
- Cook time: 2.5 hours (including simmering time)
- Pasta cooking time: 10 minutes
Variations
- Chicken or lamb: Instead of beef, you can use chicken thighs or lamb for a different flavor profile. Chicken will require less cooking time, about 1 hour of simmering.
- Vegetarian: Make a vegetarian version by using hearty vegetables like eggplant, zucchini, and mushrooms instead of meat. Add the same spices and cook the vegetables in the sauce until tender.
- Spicy: For a spicy kick, add red pepper flakes or fresh chili to the sauce, adjusting to your preferred spice level.
- Pasta alternatives: While pasta is traditional, you can also serve Pastitsada with rice, couscous, or crusty bread for a variation.
Storage/Reheating
- Storage: Leftover Pastitsada can be stored in an airtight container in the refrigerator for up to 3-4 days.
- Reheating: Reheat in a pot over low heat, adding a splash of water or broth if the sauce thickens too much. You can also reheat individual portions in the microwave.
FAQs
Can I use a slow cooker to make Pastitsada?
Yes, you can make Pastitsada in a slow cooker. After browning the beef and sautéing the onions and garlic, transfer everything to the slow cooker along with the other ingredients. Cook on low for 6-8 hours or on high for 3-4 hours until the beef is tender.
Can I use ground beef for this recipe?
Ground beef is not traditionally used for Pastitsada, as the dish relies on chunks of beef that become tender through slow cooking. Ground beef would cook too quickly and change the texture of the dish.
What can I serve with Pastitsada besides pasta?
Pastitsada is versatile and can be served with a variety of sides such as rice, roasted vegetables, or a simple Greek salad. Warm crusty bread is also a great option to soak up the flavorful sauce.
Can I make Pastitsada ahead of time?
Yes, Pastitsada tastes even better the next day as the flavors have more time to meld. You can prepare it ahead of time and store it in the refrigerator, then reheat before serving.
How do I know when the beef is tender?
The beef will be tender when it is easily shredded with a fork and falls apart easily. It should be melt-in-your-mouth soft and cooked through.
Can I use fresh tomatoes instead of canned crushed tomatoes?
Yes, fresh tomatoes can be used in place of canned crushed tomatoes. You’ll need to peel and chop them first, then cook them down until they form a sauce.
Can I freeze Pastitsada?
Yes, you can freeze Pastitsada. Let it cool completely before transferring it to an airtight container or freezer bag. It will keep in the freezer for up to 3 months. To reheat, thaw overnight in the refrigerator and reheat gently on the stove.
Conclusion
Pastitsada is a flavorful, hearty dish that brings together tender beef, aromatic spices, and a rich tomato sauce to create a comforting meal. Whether served over pasta, rice, or bread, this dish is a great way to enjoy the warm, rich flavors of Greek cuisine. The slow cooking process ensures a tender and flavorful result, making it a perfect meal for special occasions, family dinners, or whenever you’re craving a delicious, satisfying dish.
PrintPastitsada
Pastitsada is a hearty Greek dish featuring tender, slow-cooked beef simmered in a rich tomato sauce with aromatic spices like cinnamon, cloves, and bay leaves. Served over pasta or with crusty bread, it’s the perfect comfort food for family meals or special gatherings.
- Prep Time: 15 minutes
- Cook Time: 2.5 hours (including simmering time)
- Total Time: 3 hours
- Yield: 6-8 servings
- Category: Main Dish
- Method: Simmering
- Cuisine: Greek
Ingredients
- 2 lbs beef stew meat (such as chuck roast or braising beef), cut into chunks
- 1/4 cup olive oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1 teaspoon ground allspice
- 1/2 teaspoon ground black pepper
- 2 bay leaves
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt (adjust to taste)
- 1 (28 oz) can crushed tomatoes
- 1 tablespoon tomato paste
- 2 tablespoons red wine vinegar
- 1 cup beef broth or water
- 1 tablespoon sugar (optional, to balance acidity)
- 1 lb pasta (preferably bucatini or pappardelle)
- Fresh parsley for garnish (optional)
- Grated Parmesan cheese (optional)
Instructions
In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat. Brown the beef in batches on all sides. Remove and set aside.
- Add the chopped onion and garlic to the same pot, cooking until softened and golden, about 5-7 minutes.
- Stir in the cinnamon, cloves, allspice, black pepper, nutmeg, and bay leaves. Let the spices bloom for 1 minute.
- Deglaze the pot with red wine vinegar, scraping up any browned bits from the bottom. Cook for 1-2 minutes.
- Return the browned beef to the pot. Add crushed tomatoes, tomato paste, beef broth (or water), and sugar (if using). Stir well and bring to a simmer.
- Reduce heat to low, cover, and simmer for 1.5-2 hours, until beef is tender and the sauce thickens. Stir occasionally and add more liquid if necessary.
- While the beef simmers, cook the pasta according to package instructions. Drain and set aside.
- Serve the beef and sauce over the cooked pasta, garnishing with fresh parsley and Parmesan cheese, if desired.
Notes
- For a different flavor, substitute beef with chicken thighs or lamb. Chicken will require less cooking time (about 1 hour).
- For a vegetarian version, use hearty vegetables like eggplant, zucchini, and mushrooms, cooking them in the same sauce.
- Add red pepper flakes or fresh chili for a spicy variation.
- Serve with rice, couscous, or crusty bread instead of pasta for a variation.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 850mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 100mg
