Stufato di Manzo alla Sarda (Sardinian Beef Stew)
Cuisine: Sardinian / Italian
Course: Main Dish
Servings: 4–6
Prep Time:
Cook Time:
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A slow-simmered Sardinian beef stew made with tender chunks of beef, onions, potatoes, red wine, and herbs. This stufato di manzo alla Sarda is rich, rustic, and deeply comforting — the kind of dish passed down from Sardinian mothers and grandmothers.
Ingredients
- 1 kg beef chuck or shoulder (something with some fat), cut into large cubes
- 2 medium onions, finely chopped
- 3 cloves garlic, crushed but left whole
- 3 medium potatoes, peeled and cubed
- 100 ml red wine (Cannonau preferred, or Grenache)
- 1 tbsp tomato paste (optional)
- 3–4 tbsp extra virgin olive oil
- 1 bay leaf
- 1 sprig rosemary or myrtle
- Salt and freshly ground black pepper, to taste
- Warm water or light broth, enough to cover halfway
Instructions
- Sear the beef: Heat olive oil in a large heavy pot. Add the beef cubes and brown on all sides until golden.
- Add aromatics: Stir in onions and garlic. Cook until softened and fragrant.
- Deglaze with wine: Pour in red wine and simmer for 3–5 minutes until the alcohol evaporates.
- Add tomato and herbs: Stir in tomato paste (if using), bay leaf, rosemary, salt, and pepper. Mix well.
- Simmer slowly: Add just enough warm water or broth to cover the beef halfway. Cover and simmer gently for 2 hours, stirring occasionally, until the beef is tender and the sauce thickens.
- Add potatoes: Add the cubed potatoes and cook uncovered for 30 minutes, until tender and the sauce has reduced to a glossy consistency.
- Rest before serving: Turn off the heat and let the stew rest for 10–15 minutes before serving.
Serving Suggestions
Serve warm with rustic Sardinian bread like pane civraxiu or carasau, and a glass of Cannonau wine. Pairs beautifully with roasted vegetables or a simple salad.
Tips
- Use a cast iron pot or terracotta casserole for the best flavor.
- For a more traditional Sardinian twist, replace rosemary with fresh myrtle.
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