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Loading...This iconic Croatian braised beef dish from the Dalmatian coast is beloved for its deep, tangy-sweet flavor that comes from a long marinade in red wine and vinegar, followed by a slow oven braise with prunes and aromatic spices. Served traditionally with homemade mlinci pasta or gnocchi, it is the ultimate comfort food of the Adriatic.
Prep Time30 mins
Cook Time180 mins
Total Time210 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 680 kcalCalories
- 32 gFat
- 11 gSaturated Fat
- 22 gCarbs
- 3 gFiber
- 10 gSugar
- 46 gProtein
- 820 mgSodium
- 950 mgPotassium
- 85 mgCalcium
- 6 mgIron
- 9 mgVitamin C
- 210 mcgVitamin A
Ingredients
For the marinade
- 2 lbs (900 g) beef chuck, cut into 3-inch chunks
- 2 cups dry red wine, such as Plavac Mali or Merlot
- 1 cup red wine vinegar
- 1 large yellow onion, thickly sliced
- 2 carrots, sliced into thick rounds
- 4 garlic cloves, smashed
- 2 bay leaves, 6 whole cloves, and 1 tsp black peppercorns
- 1 tbsp kosher salt
For the stew
- 3 tbsp olive oil
- 4 oz (115 g) pancetta or thick-cut bacon, diced
- 2 large yellow onions, finely chopped
- 3 tbsp tomato paste
- 1 cup beef broth
- 10 pitted prunes
- 1 tbsp honey, plus 1 tsp sweet paprika
- Salt, freshly ground black pepper, and chopped parsley to taste
Directions
- Combine beef, wine, vinegar, sliced onion, carrots, garlic, bay leaves, cloves, peppercorns, and salt in a large non-reactive bowl. Cover and refrigerate for 24 to 48 hours, turning the beef once or twice.
- Remove the beef from the marinade and pat dry with paper towels. Strain the marinade liquid through a fine sieve, reserving both the liquid and the vegetables separately.
- Preheat the oven to 300°F (150°C). Heat olive oil in a heavy Dutch oven over medium-high heat. Sear the beef in batches until deeply browned on all sides, about 3 minutes per batch. Transfer to a plate.
- Add the pancetta to the same pot and cook until crisp, about 4 minutes. Stir in the chopped onions and the reserved marinade vegetables; cook until softened, about 6 minutes.
- Add the tomato paste and paprika and stir constantly for 2 minutes to deepen the flavor. Pour in the reserved marinade liquid and beef broth, scraping up any browned bits from the bottom of the pot.
- Return the beef to the pot along with the prunes and honey. Bring to a gentle simmer, cover with a tight-fitting lid, and transfer to the oven. Braise for 2.5 to 3 hours, until the beef is fork-tender.
- Remove the pot from the oven. Transfer the beef to a cutting board and tent with foil. Strain the sauce into a saucepan, skim off excess fat, and simmer 5 to 10 minutes until slightly thickened. Season with salt and pepper.
- Slice or shred the beef, return it to the reduced sauce, and spoon over mlinci, gnocchi, or creamy mashed potatoes. Garnish with chopped parsley and serve hot.
Cook’s Notes
- Do not shorten the marinating time: the long vinegar-wine bath gives this stew its signature tang and tenderizes the beef.
- Traditional Dalmatian pairings include mlinci (baked flatbread pasta), gnocchi, or simple boiled potatoes to soak up the rich sauce.
- Use a sturdy, dry red wine you enjoy drinking; a Plavac Mali is regional but any medium-bodied Merlot or Cabernet works well.
- The prunes balance the acidity and add subtle sweetness; substitute dried figs or apricots for a regional twist.
- This stew tastes even better the next day, so make it ahead and reheat gently before serving.
