Recipe

Dalmatian Beef Stew

Icon of Dalmatian cuisine - slow-braised beef in sweet sauce of dry wine, raisins and Mediterranean spices.

Dalmatian Beef Stew takes about 225 minutes and makes 6 servings. Each serving has 983 kcal.

Preparation
45 minutes
Cooking
180 minutes
Total time
225 minutes
Servings
6
Dalmatian Beef Stew - finished dish

Nutrition per serving

Calories
983 kcal
Protein
61.2 g
Carbohydrates
40.1 g
Fat
59.2 g

Ingredients

  • Beef (round or chuck)1.5 kg
  • Red onion3 pcs
  • Carrot2 pcs
  • Celery2 pcs
  • Dry red wine400 ml
  • Peeled tomatoes400 g
  • Tomato paste2 tbsp
  • Raisins80 g
  • Prunes in syrup100 g
  • Almonds50 g
  • Bay leaf3 pcs
  • Cloves4 pcs
  • Sweet paprika1 tsp
  • Olive oil5 tbsp
  • Salt1 pinch
  • Pepper1 pinch

Instructions

  1. 1

    Cut 1.5 kg of beef into 5-6 cm chunks. Make incisions in each piece and press half a garlic clove and one of the 4 cloves inside. Season with a pinch of salt and a pinch of pepper.

    Tip: Pressing cloves into meat ensures even flavor throughout each piece.

  2. 2

    Dice 3 onions, 2 carrots and 2 celery stalks into 1 cm cubes. Soak 80 g of raisins in hot water 10 minutes, then drain.

  3. 3

    Heat 5 tablespoons of olive oil in large pot. Sear meat in batches 4-5 minutes per side until browned. Set aside.

  4. 4

    In same pot, add onion, carrot and celery. Sauté 8 minutes over medium heat until vegetables soften.

  5. 5

    Add 2 tablespoons of tomato paste and 1 teaspoon of sweet paprika. Sauté 1 minute until fragrant.

  6. 6

    Return meat to pot. Pour in 400 ml of wine and let sit 2 minutes for alcohol to evaporate. Add 400 g of tomatoes, 3 bay leaves, the raisins, 100 g of prunes and 50 g of almonds.

  7. 7

    Bring to boil, then reduce to very low heat. Cover and simmer 2.5-3 hours until meat is fork-tender.

    Tip: Check every 45 minutes - add a little water if sauce threatens to burn.

  8. 8

    Remove bay leaves. Take out meat and slice. Pass sauce through sieve or blend for smooth gravy.

    Tip: Pašticada is traditionally served with gnocchi or homemade pasta.

Cooking methods

On the stove

Heavy Dutch oven. High heat to sear meat in batches (do not skip - browning is critical for flavor). Reduce to the absolute lowest flame for the 2.5–3 hour braise. Check liquid level every 45 minutes and add water if the sauce threatens to burn.

On induction

Level 8–9 for searing, then level 2–3 after adding wine and tomatoes. Induction maintains a perfect gentle simmer for hours without scorching - a major advantage for very long braises. This dish genuinely benefits from induction's low-heat precision.

Over an open fire

The traditional Dalmatian method used wood-fired hearths - olive wood traditionally. A heavy cast iron pot over slow-burning hardwood coals. The wine, raisin, and plum sauce absorbs the subtle smoke beautifully. Cook 3–4 hours, moving to ash-covered coals after the initial boil.

Recipe questions

How long does this recipe take?
Plan for about 225 minutes from start to finish.
How many servings does this recipe make?
This recipe makes 6 servings.
Can I cook this recipe on induction?
Yes. Level 8–9 for searing, then level 2–3 after adding wine and tomatoes. Induction maintains a perfect gentle simmer for hours without scorching - a major advantage for very long braises. This dish genuinely benefits from induction's low-heat precision.
Can I cook this recipe over an open fire?
Yes. The traditional Dalmatian method used wood-fired hearths - olive wood traditionally. A heavy cast iron pot over slow-burning hardwood coals. The wine, raisin, and plum sauce absorbs the subtle smoke beautifully. Cook 3–4 hours, moving to ash-covered coals after the initial boil.

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