Portuguese Beef Stew
Portuguese Beef Stew — often called “Carne de Vaca Guisada” — is a traditional, hearty dish from Portugal that features tender beef slowly simmered with onions, garlic, tomatoes, potatoes, red wine, and aromatic herbs.It’s similar in spirit to other European stews, but it has some distinct Portuguese touches, like:Red wine or Madeira for depth and richness.Paprika or piri-piri (chili) for a subtle warmth.Sometimes chouriço (Portuguese sausage) for added smokiness.Bay leaves, allspice, and parsley for a classic Mediterranean aroma.The beef is usually browned first, then cooked slowly until it’s meltingly tender — perfect for dipping crusty bread or serving over rice. There are many regional variations: the Azorean version might include beans, while the mainland Portuguese one is often thicker and more tomato-forward.
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Ingredients
- 2 lbs beef roast cut into 1” cubes
- 10 cloves garlic chopped and divided
- 1 tbsp smoked paprika
- 2 tbsp extra virgin olive oil divided
- Sea salt and black pepper to taste
- 4-5 medium red potatoes peeled and chopped into 1” pieces
- 2 onions sliced
- 15 oz. diced tomatoes can, undrained
- 1 cup dry white wine
- 2 cups beef broth
- 1 cinnamon stick
- Fresh parsley rough chopped for serving
Instructions
- In a large bowl, add the meat, half of the garlic, paprika, 1 tablespoon olive oil, and salt and pepper to taste. Mix well and let rest in the refrigerator for 2-3 hours for the flavors to blend.
- When ready to cook, heat a skillet over medium heat. Add the remaining tablespoon of olive oil. Add onions and remaining garlic until onions become translucent and lightly browned.
- Add tomatoes and cook for a minute or two then deglaze with the white wine. Stir well scraping bottom to lift any stuck on bits of fond from bottom of pan.
- Simmer for 5 -10 minutes. Remove from heat and set aside.
- Heat a Dutch oven or stock pot over medium heat. Add the meat mixture scraping any seasoning and juices from the bowl into the pot.
- Add chopped potatoes to the pot.
- Add the onion, garlic, tomato and wine mixture to the top of the potatoes.
- Pour in the broth. Add cinnamon stick and stir it all together.
- Bring to a low boil and cook uncovered for 30-45 minutes or until beef is tender and potatoes are cooked through.
- Let rest 5 minutes. Season to taste with additional salt and pepper.
- Spoon hot stew into individual serving bowls. Sprinkle with fresh parsley. Serve with warm bread. Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated. Recipe pictures are examples of recipe and represent no affiliation with photographer.
Nutrition
Calories: 741kcal (37%)Carbohydrates: 50g (17%)Protein: 51g (102%)Fat: 34g (52%)Saturated Fat: 13g (81%)Polyunsaturated Fat: 3gMonounsaturated Fat: 19gTrans Fat: 2gCholesterol: 156mg (52%)Sodium: 688mg (30%)Potassium: 2228mg (64%)Fiber: 8g (33%)Sugar: 9g (10%)Vitamin A: 1993IU (40%)Vitamin C: 35mg (42%)Calcium: 149mg (15%)Iron: 9mg (50%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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