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Pašticada

Pašticada
Montenegro
⏱ — min. Serves: —

Ingredients

  • 2 lbs beef round or chuck, cut into large pieces
  • 1/4 cup olive oil
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 2 carrots, peeled and chopped
  • 1 celery stalk, chopped
  • 1/2 cup red wine
  • 1/2 cup beef broth
  • 1/4 cup vinegar (red wine or apple cider)
  • 1 can (14 oz) crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 bay leaf
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1 tablespoon sugar
  • Salt and pepper to taste
  • 2 tablespoons flour (for thickening, optional)

Instructions

Prepare the Meat

Season the beef pieces with salt and pepper.

Heat olive oil in a large pot or Dutch oven over medium-high heat.

Brown the beef pieces on all sides, then remove them from the pot and set aside.

Sauté Vegetables

In the same pot, add the chopped onion, garlic, carrots, and celery.

Cook until the vegetables are softened and the onion is translucent.

Deglaze the Pot

Pour in the red wine and scrape the bottom of the pot to release any browned bits.

Add Liquids and Spices

Return the beef to the pot.

Add the beef broth, vinegar, crushed tomatoes, tomato paste, bay leaf, oregano, cinnamon, cloves, and sugar.

Stir well to combine.

Simmer

Bring the mixture to a boil, then reduce the heat to low.

Cover and simmer for 2-3 hours, or until the beef is tender and easily shredded.

Thicken the Sauce (Optional)

If you prefer a thicker sauce, remove the beef once it is tender and set it aside.

Stir in the flour and cook for a few minutes until the sauce has thickened.

Return the beef to the pot and stir to coat with the sauce.

Finish

Taste and adjust seasoning with salt and pepper as needed.

Enjoy your meal!