Corfu Beef in Tomato-Wine Sauce
Tender beef braised in a rich tomato and red wine sauce with garlic and oregano—the quick weeknight version of Corfu's iconic pastitsada. Ready in 20 minutes, no long simmer required.
- Total time
- 20 min
- Servings
- 4
- Calories
- 380
- Protein
- 38g
Ingredients
- 1.25 lb beef chuck, cut into 1.5-inch chunks
- 1 can (14 oz) canned crushed tomatoes
- ¾ cup red wine
- 4 clove garlic cloves, minced
- 1.5 tsp dried oregano
- 8 oz pearl onions or shallots, peeled
Instructions
- 1
Heat olive oil in a large skillet over medium-high. Working in batches, sear beef until browned on two sides, 2–3 minutes per batch. Transfer to a plate.
- 2
Add garlic and oregano to the skillet. Cook until fragrant, 30 seconds, then pour in red wine and crushed tomatoes.
- 3
Return beef to the skillet. Add pearl onions, season with salt and pepper, and bring to a low boil.
- 4
Reduce heat and simmer uncovered for 12–14 minutes until beef is tender and sauce has reduced slightly.
- 5
Taste and adjust salt and pepper. Serve hot over rice, egg pasta, or crusty bread.
Tools you’ll need
- 12-inch skillet with lid or cover
- cutting board
- chef's knife
- wooden spoon
- measuring spoons
- measuring cups
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