Stufatu (Corsican Meat Stew) Recipe

• 2 lbs beef chuck, cut into 2-inch cubes
• 1 lb pork shoulder, cut into 2-inch cubes
• 2 tbsp extra-virgin olive oil
• 1 large yellow onion, finely chopped
• 4 garlic cloves, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 cup dry red wine (Corsican Niellucciu if available)
• 1 (14 oz) can San Marzano tomatoes, crushed by hand
• 2 tbsp tomato paste
• 2 cups beef stock
• 1 bay leaf
• 2 sprigs fresh thyme
• 1 sprig fresh rosemary
• 1/2 tsp freshly ground black pepper
• 1 tsp sea salt (plus more to taste)
• 1/2 cup pitted Niçoise olives
• Zest of 1 lemon
• 1/4 cup chopped fresh flat-leaf parsley (for garnish)

Stufatu Instructions

1. Pat the beef chuck and pork shoulder cubes dry with paper towels and season them evenly with 1 teaspoon sea salt and 1/2 teaspoon freshly ground black pepper.
2. Heat 2 tablespoons of extra-virgin olive oil in a large Dutch oven over medium-high heat until shimmering.
3. Working in batches to avoid crowding, brown the beef and pork cubes on all sides, about 3-4 minutes per batch. Transfer browned meat to a plate and set aside.
4. Reduce heat to medium. Add the finely chopped yellow onion to the pot and sauté for 3 minutes, scraping up any browned bits from the bottom.
5. Add the minced garlic, diced carrots, and diced celery. Sauté for another 4 minutes, stirring occasionally, until the vegetables are softened and fragrant.
6. Stir in 2 tablespoons of tomato paste and cook for 1 minute to caramelize slightly.
7. Pour in 1 cup of dry red wine, scraping the bottom of the pot to deglaze and dissolve any remaining browned bits. Let the wine simmer for 2 minutes to reduce slightly.
8. Add the crushed San Marzano tomatoes and 2 cups of beef stock to the pot, stirring to combine.
9. Return the browned beef and pork, along with any accumulated juices, to the pot.
10. Add the bay leaf, thyme sprigs, and rosemary sprig. Stir to distribute the herbs.
11. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot and cook for 2 hours, stirring occasionally.
12. After 2 hours, add the pitted Niçoise olives and continue to simmer, uncovered, for another 30-45 minutes, or until the meat is fork-tender and the sauce has thickened.
13. Remove the bay leaf, thyme, and rosemary sprigs from the stew. Taste and adjust seasoning with additional salt and pepper if needed.
14. Stir in the zest of 1 lemon just before serving for a fresh, aromatic finish.
15. Garnish each serving with chopped fresh flat-leaf parsley.