Ingredients with Measurements:
- 2 lbs beef chuck roast
- 1 cup red wine
- 1 cup beef broth
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 tbsp tomato paste
- 2 tbsp red wine vinegar
- 2 tbsp honey
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1 eggplant, sliced
- 2 bell peppers, sliced
- 2 tbsp olive oil
Special equipment needed:
- Dutch oven or large oven-safe pot with lid
Step-by-step instructions:
1. Preheat oven to 325°F.
2. In a Dutch oven or large oven-safe pot, heat olive oil over medium-high heat.
3. Add beef chuck roast and brown on all sides, about 5 minutes per side.
4. Remove beef from pot and set aside.
5. In the same pot, add onion and garlic and sauté until softened, about 5 minutes.
6. Add tomato paste, red wine vinegar, honey, salt, black pepper, dried rosemary, and dried thyme. Stir to combine.
7. Add red wine and beef broth and stir to combine.
8. Return beef to pot and bring to a simmer.
9. Cover pot with lid and transfer to preheated oven.
10. Bake for 2-3 hours, or until beef is tender and falls apart easily.
11. In the last 30 minutes of cooking, add sliced eggplant and bell peppers to the pot.
12. Serve hot with the vegetables and sauce.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
Oven temperature: 325°F
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 18g
Carbohydrates: 15g
Protein: 50g
Substitutions for ingredients:
- Beef chuck roast can be substituted with beef brisket or beef short ribs.
- Red wine can be substituted with beef broth or chicken broth.
- Eggplant can be substituted with zucchini or yellow squash.
- Bell peppers can be substituted with any other type of pepper.
Variations:
- Add chopped carrots and celery to the pot for extra vegetables.
- Use white wine instead of red wine for a lighter flavor.
- Add a can of diced tomatoes for a chunkier sauce.
Tips and tricks:
- Brown the beef well on all sides for maximum flavor.
- Use a meat thermometer to ensure the beef is cooked to the desired doneness.
- Let the beef rest for 10-15 minutes before slicing to allow the juices to redistribute.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve on a large platter with the vegetables and sauce arranged around the sliced beef.
Garnishes:
Garnish with fresh herbs such as parsley or thyme.
Pairings:
Serve with a side of mashed potatoes or crusty bread to soak up the sauce.
Suggested side dishes:
- Roasted vegetables
- Green salad
- Grilled asparagus
Troubleshooting advice:
- If the sauce is too thin, simmer on the stovetop until it thickens.
- If the beef is tough, continue cooking for another 30 minutes to an hour.
Food safety advice:
- Make sure the beef reaches an internal temperature of 145°F before serving.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Pašticada is a traditional Croatian dish made with beef, red wine, and a variety of spices. It is typically served with gnocchi or mashed potatoes.
Flavor profiles:
This dish is savory and slightly sweet, with a rich tomato-based sauce and tender beef.
Serving suggestions:
Serve with a glass of red wine for a complete meal.
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Region: Croatian