portuguese beef stew recipe

Written ByJenny Smyth Posted on
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The Best portuguese beef stew recipe

I’ve been making this Portuguese beef stew recipe for years, and it’s always a crowd-pleaser. The dish hails from the Azores, a group of islands in the Atlantic Ocean that are known for their rich culinary heritage. The stew is made with tender chunks of beef, potatoes, and carrots, all slow-cooked in a flavorful broth that’s infused with the aroma of herbs and spices.

When I serve it to my family, they always ask for seconds – and sometimes even thirds! – because it’s just that good. One of the things I love about this recipe is how easy it is to make.

All you need to do is brown the beef and cook the vegetables, then add in some broth and let the whole thing simmer on the stovetop for a while. It’s one of those recipes that’s perfect for a weeknight dinner or a special occasion like a holiday feast. Plus, it’s surprisingly healthy considering how hearty it is – just be sure to use lean beef and skip the added salt if you’re watching your sodium intake.

My kids love helping me make this recipe because they get to participate in all the fun parts – browning the meat, mashing the potatoes, and stirring in the spices. And when we sit down to eat, everyone agrees that this stew is one of our favorite comfort foods. It’s a recipe that never fails to warm our bellies and lift our spirits.

Whether you’re serving it with crusty bread or over mashed potatoes, this Portuguese beef stew is sure to become a staple in your household just like it has in mine.

Portuguese Beef Stew

4.9 from 1327 votes

A hearty and flavorful Portuguese beef stew, known as Cozido à Portuguesa, simmered with red wine, vegetables, and aromatic spices. This comforting dish is perfect for a cold evening and showcases the rich culinary traditions of Portugal.

Prep Time20 mins
Cook Time2 hours 30 mins
Resting Time0 mins
Total Time2 hours 50 mins
Servings: 6Cuisine: InternationalCalories: 480 kcal

🥘Ingredients

For the Stew

2 lbs beef chuck, cut into 2-inch cubes
3 tbsp olive oil
1 large onion, diced
4 cloves garlic, minced
2 tbsp tomato paste
1 cup dry red wine
4 cups beef broth
2 bay leaves
1 tsp smoked paprika
1 tsp ground cumin
1/2 tsp cayenne pepper
2 large carrots, sliced into 1-inch pieces
2 large potatoes, peeled and cubed
1 cup chopped kale or cabbage
1 can (14 oz) diced tomatoes
Salt and black pepper to taste
2 tbsp chopped fresh parsley for garnish

👨‍🍳Directions

1Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
2Add the beef cubes in a single layer and sear for 3 to 4 minutes per side until deeply browned.
3Work in batches to avoid crowding the pot.
4Reduce heat to medium and add the diced onion to the pot.
5Cook for 5 minutes, stirring occasionally, until the onion is soft and translucent.
6Stir in the minced garlic and tomato paste, cooking for 1 minute until fragrant.
7Pour in the red wine and use a wooden spoon to scrape up any browned bits from the bottom of the pot.
8Let the wine simmer for 2 to 3 minutes until slightly reduced.
9Add the beef broth, bay leaves, smoked paprika, cumin, cayenne, and a pinch of salt and pepper.
10Return the browned beef to the pot and bring the liquid to a boil.
11Reduce the heat to low, cover, and let the stew simmer gently for 1 hour and 30 minutes.
12The beef should be tender enough to pierce with a fork.
13Add the carrots, potatoes, diced tomatoes, and chopped kale to the pot.
14Stir to combine, then cover and continue simmering for 30 to 40 minutes until the vegetables are tender and the stew has thickened slightly.
15Taste and adjust seasoning with salt and pepper.
16Remove the bay leaves and discard.
17Ladle the stew into bowls and garnish with fresh parsley.
18Serve hot with crusty bread or rice.

🔧Equipment

Large Dutch oven or heavy pot
Cutting board
Chef’s knife
Wooden spoon
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 480 kcal🧈Total Fat: 18g💛Saturated Fat: 6g❤️Cholesterol: 90mg🧂Sodium: 780mg🌾Total Carbs: 35g🥦Dietary Fiber: 6g🍬Sugars: 8g🥩Protein: 38g

📝Notes

For a deeper flavor, marinate the beef in red wine and spices overnight. You can substitute kale with collard greens or spinach. This stew tastes even better the next day.

Watch Video Of How Portuguese Beef Stew Works

This Portuguese beef stew recipe has been a staple in my household for years, and for good reason – it’s comforting, flavorful, and easy to make.

One of my favorite things about this recipe is how versatile it is: serve it over mashed potatoes or with crusty bread for an authentic experience; add some noodles for a twist on traditional cuisine; or simply enjoy it on its own with a side salad for a light yet satisfying meal.

Whatever way you choose to enjoy it, rest assured that this stew will become a beloved favorite in your household just as it has in mine.

❓ Frequently Asked Questions About Portuguese Beef Stew

Q: What type of beef should I use for this recipe?

In order to get that tender texture we all know and love from slow-cooked stews, you’ll want to use chuck or round cuts of beef – anything too lean will result in tough meat.

Q: Can I make this recipe in a slow cooker?

Yes! Simply brown the meat and cook the vegetables as directed, then transfer everything to your slow cooker with some broth and let it cook on low for 6-8 hours.

Q: How do I store leftovers?

Allow the stew to cool completely before transferring it to an airtight container; refrigerate or freeze as needed.

Q: Can I serve this with any other sides?

Of course! This stew pairs beautifully with crusty bread or over egg noodles – feel free to get creative!

Q: Is there anything I can substitute if I don’t have certain ingredients on hand?

You can swap out potatoes for parsnips or carrots if you prefer; as for herbs, use whatever combination suits your taste buds best.

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