Mom’s Portuguese Beef Stew: A Heartwarming Family Recipe
Portuguese beef stew, or *estufado de carne* as it’s known in Portugal, is more than just a meal; it’s a tradition, a memory, a warm hug on a cold day. Passed down through generations, each family has their own unique twist, but the core remains the same: tender beef, flavorful vegetables, and a rich, comforting broth. This recipe is inspired by my own mother’s version, a dish that evokes childhood memories of Sunday dinners and cozy evenings. It’s simple to make, incredibly satisfying, and guaranteed to become a family favorite. Get ready to experience the authentic taste of Portugal, right in your own kitchen!
Why This Recipe Works
Several factors contribute to the exceptional flavor and texture of this Portuguese beef stew:
* **Slow Cooking:** The extended cooking time allows the beef to become incredibly tender and the flavors to meld together beautifully. The low and slow method also prevents the beef from drying out, resulting in a juicy and succulent stew.
* **Quality Ingredients:** Using good quality beef, fresh vegetables, and authentic Portuguese ingredients like chouriço (or chorizo as a substitute) significantly enhances the overall taste. Don’t skimp on the olive oil or the wine; they contribute richness and depth of flavor.
* **Layering Flavors:** Building the flavors in stages, starting with browning the beef and then sautéing the aromatics, creates a complex and well-balanced dish. Each ingredient contributes its unique essence to the final result.
* **The Power of Paprika and Piri-Piri:** Smoked paprika adds a smoky depth, while piri-piri (Portuguese chili pepper) provides a gentle heat that enhances the other flavors. Adjust the amount of piri-piri to your preference, or substitute with red pepper flakes if you can’t find it.
## Ingredients You’ll Need
Before you begin, gather these ingredients:
* **Beef:** 2 lbs beef chuck, cut into 1-inch cubes. Chuck roast is ideal because it becomes incredibly tender during the slow cooking process. Other cuts like brisket or round roast can also be used, but may require longer cooking times.
* **Olive Oil:** 3 tablespoons extra virgin olive oil. Use good quality olive oil for the best flavor.
* **Onion:** 1 large yellow onion, chopped. Yellow onions provide a good balance of sweetness and sharpness.
* **Garlic:** 4 cloves garlic, minced. Fresh garlic is essential for its pungent aroma and flavor.
* **Red Bell Pepper:** 1 red bell pepper, chopped. Red bell pepper adds sweetness and color to the stew.
* **Tomatoes:** 1 (28 ounce) can crushed tomatoes. Canned crushed tomatoes provide a consistent base for the sauce.
* **Tomato Paste:** 2 tablespoons tomato paste. Tomato paste adds richness and intensifies the tomato flavor.
* **Beef Broth:** 4 cups beef broth. Use low-sodium beef broth to control the saltiness of the stew. You can also use homemade beef broth for even better flavor.
* **Red Wine:** 1 cup dry red wine. A dry red wine like Cabernet Sauvignon or Merlot adds depth and complexity to the stew. If you prefer not to use wine, you can substitute with more beef broth.
* **Chouriço (or Chorizo):** 4 ounces Portuguese chouriço or Spanish chorizo, sliced. Chouriço adds a smoky, slightly spicy flavor to the stew. If you can’t find chouriço, Spanish chorizo is a good substitute.
* **Potatoes:** 1.5 lbs Yukon gold potatoes, peeled and cubed. Yukon gold potatoes hold their shape well during cooking and have a creamy texture.
* **Carrots:** 1 lb carrots, peeled and sliced. Carrots add sweetness and color to the stew.
* **Bay Leaf:** 1 bay leaf. Bay leaf adds a subtle, aromatic flavor to the stew.
* **Smoked Paprika:** 1 tablespoon smoked paprika. Smoked paprika adds a smoky depth of flavor. Use sweet or hot smoked paprika depending on your preference.
* **Piri-Piri (or Red Pepper Flakes):** 1/4 teaspoon piri-piri or red pepper flakes (adjust to taste). Piri-piri adds a gentle heat to the stew. Start with a small amount and add more to taste.
* **Salt and Black Pepper:** To taste. Season the stew generously with salt and black pepper to enhance the flavors.
* **Fresh Parsley:** Chopped fresh parsley for garnish (optional).
## Step-by-Step Instructions
Follow these detailed instructions to create the perfect Portuguese beef stew:
**Step 1: Sear the Beef**
* Pat the beef cubes dry with paper towels. This is crucial for achieving a good sear. Moisture prevents browning.
* Season the beef generously with salt and black pepper.
* Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. The pot should be large enough to accommodate all the ingredients.
* Working in batches, sear the beef on all sides until browned. Avoid overcrowding the pot, as this will lower the temperature and prevent proper searing. Set the browned beef aside.
**Step 2: Sauté the Aromatics**
* Add the remaining 1 tablespoon of olive oil to the pot.
* Add the chopped onion and cook until softened, about 5-7 minutes. Stir occasionally to prevent burning.
* Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic, as it can become bitter.
* Add the chopped red bell pepper and cook for 3-5 minutes until slightly softened.
**Step 3: Build the Sauce**
* Stir in the tomato paste and cook for 1-2 minutes, allowing it to caramelize slightly. This will enhance the flavor of the tomato paste.
* Pour in the red wine and scrape the bottom of the pot to deglaze, lifting any browned bits that have stuck to the bottom. These browned bits contain a lot of flavor.
* Add the crushed tomatoes, beef broth, bay leaf, smoked paprika, and piri-piri (or red pepper flakes). Stir well to combine.
**Step 4: Combine and Simmer**
* Return the browned beef to the pot.
* Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for at least 2-3 hours, or until the beef is very tender. The longer it simmers, the more flavorful it will become. Check the stew occasionally and add more beef broth if needed to prevent it from drying out.
**Step 5: Add the Vegetables**
* After 2-3 hours, add the cubed potatoes, sliced carrots, and sliced chouriço (or chorizo) to the pot.
* Continue to simmer, covered, for another 30-45 minutes, or until the potatoes and carrots are tender. Check for doneness by piercing the potatoes and carrots with a fork. They should be easily pierced.
**Step 6: Season and Serve**
* Remove the bay leaf.
* Taste the stew and adjust the seasoning with salt and black pepper as needed. Don’t be afraid to add more salt if necessary, as it brings out the other flavors.
* Garnish with chopped fresh parsley, if desired.
* Serve hot with crusty bread for dipping into the delicious broth.
## Tips for the Best Portuguese Beef Stew
* **Don’t Skip the Searing:** Searing the beef is essential for developing a rich, deep flavor. The browned bits on the bottom of the pot add complexity to the sauce.
* **Use Good Quality Ingredients:** The quality of your ingredients will directly impact the flavor of the stew. Use good quality beef, fresh vegetables, and authentic Portuguese ingredients whenever possible.
* **Be Patient:** The stew needs time to simmer and develop its flavors. Don’t rush the process. The longer it simmers, the better it will taste.
* **Adjust the Seasoning:** Taste the stew frequently and adjust the seasoning with salt, pepper, and piri-piri as needed. The flavors will continue to develop as it simmers.
* **Make it Ahead:** This stew tastes even better the next day, as the flavors have had time to meld together. You can make it ahead of time and reheat it before serving.
* **Freeze for Later:** Portuguese beef stew freezes well. Allow it to cool completely before transferring it to freezer-safe containers or bags. It can be stored in the freezer for up to 3 months.
## Variations and Substitutions
* **Add Other Vegetables:** Feel free to add other vegetables to the stew, such as turnips, green beans, or peas.
* **Substitute the Meat:** While beef chuck is the traditional choice, you can also use other cuts of beef, such as brisket or round roast. You can also use pork or lamb.
* **Make it Spicy:** Add more piri-piri or red pepper flakes to increase the heat level.
* **Use Different Wine:** If you don’t have red wine, you can use white wine or even beer. You can also substitute with more beef broth.
* **Make it Vegetarian:** For a vegetarian version, substitute the beef with hearty vegetables like mushrooms, eggplant, and butternut squash. Use vegetable broth instead of beef broth and omit the chouriço.
## Serving Suggestions
* **Crusty Bread:** Serve the stew with crusty bread for dipping into the delicious broth.
* **Rice:** Serve the stew over rice for a heartier meal.
* **Mashed Potatoes:** Serve the stew with mashed potatoes for a comforting combination.
* **Polenta:** Serve the stew over creamy polenta for a rustic and flavorful dish.
* **Green Salad:** Serve the stew with a simple green salad for a balanced meal.
## Frequently Asked Questions
**Q: Can I make this stew in a slow cooker?**
A: Yes, you can adapt this recipe for a slow cooker. Sear the beef as directed in the recipe, then transfer it to the slow cooker along with the other ingredients (except for the potatoes and carrots). Cook on low for 6-8 hours. Add the potatoes and carrots during the last 2 hours of cooking.
**Q: Can I use canned potatoes and carrots?**
A: While fresh potatoes and carrots are preferred, you can use canned potatoes and carrots in a pinch. Add them during the last 15-20 minutes of cooking, as they will already be cooked through.
**Q: What if I can’t find chouriço?**
A: Spanish chorizo is a good substitute for Portuguese chouriço. You can also use other types of smoked sausage.
**Q: How do I store leftover stew?**
A: Allow the stew to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3-4 days.
**Q: Can I freeze this stew?**
A: Yes, Portuguese beef stew freezes well. Allow it to cool completely before transferring it to freezer-safe containers or bags. It can be stored in the freezer for up to 3 months. Thaw it overnight in the refrigerator before reheating.
## Mom’s Secret Ingredient
My mom always added a splash of red wine vinegar right at the end, just before serving. It adds a subtle tanginess that brightens up the flavors of the stew. Try it; you might be surprised at how much of a difference it makes!
## Recipe Card
**Mom’s Portuguese Beef Stew**
A comforting and flavorful beef stew recipe passed down through generations. This recipe features tender beef, flavorful vegetables, and a rich, comforting broth.
**Prep Time:** 20 minutes
**Cook Time:** 3 hours 30 minutes
**Total Time:** 3 hours 50 minutes
**Servings:** 6-8
**Ingredients:**
* 2 lbs beef chuck, cut into 1-inch cubes
* 3 tablespoons extra virgin olive oil
* 1 large yellow onion, chopped
* 4 cloves garlic, minced
* 1 red bell pepper, chopped
* 1 (28 ounce) can crushed tomatoes
* 2 tablespoons tomato paste
* 4 cups beef broth
* 1 cup dry red wine
* 4 ounces Portuguese chouriço or Spanish chorizo, sliced
* 1.5 lbs Yukon gold potatoes, peeled and cubed
* 1 lb carrots, peeled and sliced
* 1 bay leaf
* 1 tablespoon smoked paprika
* 1/4 teaspoon piri-piri or red pepper flakes (adjust to taste)
* Salt and black pepper to taste
* Chopped fresh parsley for garnish (optional)
**Instructions:**
1. Pat the beef cubes dry with paper towels and season with salt and pepper.
2. Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the beef in batches until browned on all sides. Set aside.
3. Add the remaining 1 tablespoon of olive oil to the pot. Add the onion and cook until softened, about 5-7 minutes. Add the garlic and cook for 1 minute until fragrant. Add the red bell pepper and cook for 3-5 minutes until slightly softened.
4. Stir in the tomato paste and cook for 1-2 minutes. Pour in the red wine and scrape the bottom of the pot to deglaze.
5. Add the crushed tomatoes, beef broth, bay leaf, smoked paprika, and piri-piri. Stir well to combine.
6. Return the browned beef to the pot. Bring to a simmer, then reduce heat to low, cover, and cook for 2-3 hours, or until the beef is very tender.
7. Add the potatoes, carrots, and chouriço. Continue to simmer, covered, for another 30-45 minutes, or until the potatoes and carrots are tender.
8. Remove the bay leaf. Taste and adjust seasoning with salt and pepper as needed.
9. Garnish with chopped fresh parsley, if desired. Serve hot with crusty bread.
Enjoy this comforting and flavorful Portuguese beef stew! It’s a taste of home, no matter where you are.