Dalmatian Stewed Beef II
( Dalmatinska pasticada II)
This version is a bit more exotic with its use of fruits in the sauce and it requires 2 days for preparation. Though it calls for red wine, feel free to substitute white if that is your preference. Excellent served with boiled or mashed potatoes or even gnocchi or any other fresh pasta.
Serves 6 to 8
2 1/2 pounds beef round
Day Two: heat ½ cup cooking oil on medium-high heat in a Dutch oven or deep stockpot with a lid. Brown the meat on all sides and then remove from skillet and set aside. Now sauté the vegetables and onion in the same skillet. When vegetables are soft, add the meat and stew about 2 hours, adding water and wine as needed.
When the meat has softened and is tender, add the tomato paste, figs, prunes and apple and continue to stew till the fruit is soft. Near the end, add the rosemary, thyme and bay leaf. Remove the meat, slice, and place on platter. Strain the sauce and pour over the meat or serve separately alongside the meat.
· Chop your vegetables the day before and store in a water-filled dish. "