Corsican beef stew is the ideal dish for those days when you’re craving something warm to soothe your stomach and soul. This dish is surprisingly hearty and will leave you feeling full for hours.
This hearty beef stew is perfect for a cozy night in—whether during the dead of winter or during those breezy early summer nights. Cinnamon and aromatic rosemary give this beef stew a hint of spice and a mouthwatering scent. We recommend serving this with warm french bread to soak up every last bit in the bowl.
Recipe adapted from Mediterranean: A Taste of the Sun in Over 150 Recipes by Jacqueline Clark and Joanna Farrow.
- 1 ounce dried porcini mushrooms
- 6 garlic cloves
- 2 pounds stewing beef. cut into bite-size cubes
- 4 ounces lardons, or thick bacon cut into strips
- 3 tablespoons olive oil
- 2 onions, sliced
- 4 1/2 cups dry white wine
- 2 tablespoons passata (or tomato sauce)
- pinch of ground cinnamon
- sprig of fresh rosemary
- 1 bay leaf
- 2 cups large macaroni
- 2/3 cup Parmasean cheese, finely grated
- salt and ground black pepper
Soak the dried mushrooms in warm water for 30 minutes to soften. Drain the mushrooms, setting aside the liquid for later.
Cut three of the garlic cloves into thin strips and insert into the pieces of beef by making small slits with a sharp knife (pictured below). Push the lardons or pieces of bacon into the beef with the garlic. Season with salt and pepper.
Heat the oil in a heavy pan, add half the beef and brown well on all sides. Repeat with the remaining beef. Transfer to a plate. Add the sliced onions to the pan and cook until lightly browned. Add the beef back into the pan. Crush the remaining garlic and add in as well.
Stir in the white wine, passata or tomato sauce, mushrooms, cinnamon, rosemary and the bay leaf. Season with salt and pepper. Cook gently for about 30 minutes, stirring often. Strain the mushroom liquid and add to the stew with enough water to cover. Bring to a boil, cover and simmer gently for 3 hours, until the meat is very tender.
Cook the macaroni in a large pan of boiling salted water for 10 minutes or until al dente. Lift the pieces of meat out of the gravy and transfer to a warmed serving platter. Drain the pasta and layer in a serving bowl with the gravy and cheese. Serve with the meat.