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Recipe · Corsica
Stufatu corse
Corsican beef stew over fresh pasta
⏱ 180 minServes 6Medium520 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
1.2 kg (2.6 lb)beef chuck, cubed
200 g (7 oz)Corsican smoked baconpanzetta
3onions
4 clovesgarlic
400 g (14 oz)tomatoes, chopped
200 ml (¾ cup)Corsican red wine
1 tablespoontomato paste
1bouquet garni with myrtle
300 g (11 oz)fresh homemade pasta
100 g (3½ oz)brocciu or ricotta
Saltpepper
- 1.2 kg (2.6 lb) beef chuck, cubed
- 200 g (7 oz) Corsican smoked bacon panzetta
- 3 onions
- 4 cloves garlic
- 400 g (14 oz) tomatoes, chopped
- 200 ml (¾ cup) Corsican red wine
- 1 tablespoon tomato paste
- 1 bouquet garni with myrtle
- 300 g (11 oz) fresh homemade pasta
- 100 g (3½ oz) brocciu or ricotta
- Salt pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Heat a Dutch oven and sear the panzetta, cut into strips.
- Add the beef and brown on all sides.
- Stir in the chopped onions and garlic and sweat for 5 minutes.
- Add the chopped tomatoes and tomato paste.
- Pour in the red wine.
- Add the bouquet garni, salt and pepper.
- Cover and simmer gently for 2 hours.
- Check the meat is tender; the sauce should be thick.
- Cook the fresh pasta in salted water and drain.
- Serve the meat over the pasta and scatter with crumbled brocciu.
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