I love this recipe because it’s rustic, comforting, and layered with flavor. The slow-simmered beef becomes melt-in-your-mouth tender, while the sauce—spiked with garlic, cinnamon, and a hint of clove—develops a beautiful depth. It’s the kind of meal that makes the house smell amazing for hours and feels even more special when shared. Plus, it’s simple enough to prepare on a weekend yet elegant enough for entertaining.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.) 2 pounds boneless beef cubes 1 pound pastitsio noodles (bucatini) 1/3 cup olive oil 2 onions, finely chopped 3–4 garlic cloves, grated 1 (16 oz) can tomatoes, pureed 1 cup of water 1/4 teaspoon (or more) crushed red pepper flakes 1 bay leaf 1/4 teaspoon ground cinnamon (optional) 2–3 whole cloves Salt and black pepper, to taste Grated Parmesan cheese or kefalograviera, grated 1/4 cup finely chopped fresh parsley
Directions
Brown the beef: I heat the olive oil in a large pot over medium-high heat. I add the beef cubes in batches, browning them for about 3–4 minutes on each side. Once browned, I transfer the beef to a plate and set it aside.
Sauté the onions and garlic: In the same pot, I add the finely chopped onions and cook them for 5–6 minutes until they soften and turn golden. I add the grated garlic and stir for a few seconds until fragrant.
Build the stew: I return the browned beef to the pot and stir in the pureed tomatoes, water, red pepper flakes, bay leaf, cinnamon, cloves, salt, and black pepper.
Simmer to perfection: I bring the mixture to a boil, then reduce the heat to medium. I cover the pot and let it cook for 1½–2 hours, stirring occasionally, until the beef is fork-tender and the sauce has thickened. If the sauce reduces too quickly, I add a bit more water.
Cook the pasta: While the stew finishes cooking, I boil the bucatini according to the package directions until al dente. I drain and toss the pasta with a bit of butter to prevent sticking.
Serve: I spoon the rich beef stew over the pasta, sprinkle with grated cheese, and garnish with fresh parsley before serving.
I sometimes use lamb instead of beef for a more traditional Greek twist.
When I want extra flavor, I add a splash of tomato paste or roasted red peppers to the sauce.
I replace the bucatini with tagliatelle or penne for a different texture.
For a richer sauce, I simmer it uncovered during the last 15 minutes to let it thicken more.
I occasionally top the dish with a few capers or olives for added Mediterranean flair.
Storage/Reheating
I store leftover stew in an airtight container in the refrigerator for up to 5–6 days. The flavors deepen beautifully after a day or two. To reheat, I warm it in a pot over medium heat with a splash of water to loosen the sauce. It also freezes wonderfully—I freeze it in portions for up to 3 months. When ready to enjoy, I thaw it overnight in the fridge and reheat gently on the stove.
FAQs
Can I make this with chicken instead of beef?
Yes, chicken thighs work well, though the cooking time will be shorter—around 45–60 minutes.
What kind of pasta is best for Pastitsada?
I love using bucatini because its hollow center holds the sauce perfectly, but spaghetti or rigatoni also work.
Can I make it in a slow cooker?
Yes! I brown the beef and onions first, then transfer everything to a slow cooker and cook on low for 6–8 hours.
How do I thicken the sauce if it’s too thin?
I let it simmer uncovered for 10–15 minutes at the end, or I stir in a tablespoon of tomato paste.
Can I make it ahead of time?
Definitely. The stew tastes even better the next day after the flavors meld.
What cheese should I use?
I love kefalograviera for authenticity, but Parmesan or Pecorino Romano are excellent substitutes.
How do I prevent the sauce from burning while simmering?
I stir occasionally and keep the heat at medium-low once it starts bubbling. Adding a bit of water helps maintain the consistency.
Can I make it spicy?
Yes, I increase the red pepper flakes or add a pinch of cayenne for extra heat.
Is cinnamon necessary?
It’s optional, but I like how it adds subtle warmth and depth to the sauce.
Can I serve it with something other than pasta?
Yes, it’s also delicious served over mashed potatoes, rice, or even crusty bread.
Conclusion
This Pastitsada from Corfu is a hearty, comforting dish that captures the warmth of Greek home cooking. I love how the slow-simmered beef, aromatic spices, and thick tomato sauce come together in one irresistible meal. Served over pasta and topped with cheese, it’s the kind of food that brings people together around the table. Whether I’m making it for a family dinner or meal prepping for the week, this traditional recipe always delivers rich flavor and timeless satisfaction.
Pastitsada from Corfu is a rich Greek beef stew simmered in a spiced tomato sauce and served over thick bucatini pasta. This comforting dish is deeply aromatic with hints of cinnamon, clove, and garlic, capturing the essence of traditional Corfiot cooking.
Total Time:2 hours 15 minutes
Yield:6 servings
Ingredients
2 lbs boneless beef cubes
1 lb bucatini or pastitsio noodles
⅓ cup olive oil
2 onions, finely chopped
3–4 garlic cloves, grated
1 (16 oz) can tomatoes, pureed
1 cup water
¼ tsp crushed red pepper flakes
1 bay leaf
¼ tsp ground cinnamon (optional)
2–3 whole cloves
Salt and black pepper, to taste
Grated Parmesan or kefalograviera cheese, for serving
¼ cup finely chopped fresh parsley
Instructions
Heat olive oil in a large pot over medium-high heat. Add beef cubes in batches and brown on all sides for 3–4 minutes. Transfer to a plate.
In the same pot, sauté onions for 5–6 minutes until softened and golden. Add garlic and cook for 30 seconds until fragrant.
Return beef to the pot. Stir in pureed tomatoes, water, red pepper flakes, bay leaf, cinnamon, cloves, salt, and pepper.
Bring to a boil, then reduce heat to medium-low. Cover and simmer for 1½–2 hours, stirring occasionally, until beef is tender and sauce has thickened.
Cook pasta according to package directions until al dente. Drain and toss with a bit of butter or olive oil to prevent sticking.
Serve the stew over pasta, topped with grated cheese and fresh parsley.
Notes
Use lamb instead of beef for a more traditional flavor.
Add tomato paste or roasted red peppers for a richer sauce.
Simmer uncovered during the last 15 minutes for a thicker consistency.
Substitute bucatini with spaghetti, tagliatelle, or penne.
Top with olives or capers for added Mediterranean flair.
