Ghisadu Recipe (Sardinian Beef Stew)
Ghisadu recipe for Sardinian beef stew braised slowly with tomato, Cannonau, saffron, mint, rosemary, and juniper.
Ingredients
Meat
Base
Sauce
Liquid
Seasoning
Herbs
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Instructions
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Trim the beef into small stew pieces so there are no hard bits of fat or bone left behind.
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Warm the olive oil in a wide heavy pot and soften the chopped onion and garlic very gently.
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Add the rosemary, bay leaves, mint, and lightly crushed juniper berries. Stir for 2 minutes so the oil takes on the perfume.
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Add the beef and brown it over lively heat until it loses its raw surface and takes on color.
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Pour in the Cannonau and let it evaporate almost completely. Salt lightly, then stir in the tomato passata.
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Dissolve the saffron in part of the warm broth, pour it into the pot, and add the rest of the broth little by little as needed.
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Cover and cook over very low heat for about 1 1/2 hours, stirring from time to time, until the meat is tender and the sauce is dense.
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Serve hot with bread, roasted potatoes, or over plain pasta if you want to use the sauce the old-fashioned way.
Storage & Meal Prep
It keeps well for 2 days and often tastes better on the second one. Reheat slowly with a little broth if the sauce tightens too much.
Variations
- With potatoes: Add potato chunks for the last 30 minutes of cooking if you want a more complete stew. Keep the heat low so the potatoes soften without breaking apart.
- With pasta: Serve the meat and sauce over plain malloreddus or short pasta. The sauce is strong enough to carry the pasta without extra cheese.
FAQ
What is ghisadu?
Ghisadu is a Sardinian-style meat stew, usually cooked slowly until the meat is tender and the sauce is dense. This version uses beef, tomato, Cannonau, saffron, mint, rosemary, and juniper.
What cut of beef works best for ghisadu?
Use chuck, shoulder, or another stewing cut with enough connective tissue to soften during a long braise. Very lean steak can dry out before the sauce is ready.
Can I make ghisadu without Cannonau?
Yes. Use another dry red wine if Cannonau is not available. The wine should add depth, not sweetness.
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The Story Behind This Dish
Ghisadu is the kind of Sardinian beef stew I want when the sauce matters as much as the meat. The beef cooks slowly with tomato, Cannonau, saffron, mint, rosemary, bay, and a few crushed juniper berries until the pot smells sharp and deep.
I keep the onion and garlic gentle at the start. If they brown hard, the sauce turns bitter before the beef has time to soften. Once the herbs hit the oil, I add the meat and let the wine reduce almost completely before the passata and broth go in.
The important part is the low simmer. The sauce should move lazily, not boil. When the beef gives way with a fork and the sauce coats a spoon, serve it with bread, roasted potatoes, or plain pasta.
Part of: The Sardinian Kitchen
Related: Sardinian Table: Real Meals | Sardinian Ingredients Guide | Sardinian lamb stew with potatoes
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