Mom’s Portuguese Beef Stew
Mom’s Portuguese Beef Stew is a hearty, comforting one-pot meal.Tender beef simmers slowly with onions, garlic, tomatoes, and herbs.Potatoes and carrots add natural sweetness and satisfying texture.Paprika and bay leaves create a warm, savory flavor.A slow cooking process helps develop a rich, flavorful gravy.Serve hot with crusty bread, rice, or your favorite side dish.
Ingredients
- 2 pounds (900 g) beef chuck, cut into 1½-inch cubes
- 3 tablespoons extra-virgin olive oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 2 medium tomatoes, chopped, or 1 cup canned crushed tomatoes
- 1 teaspoon sweet paprika
- 1 teaspoon dried oregano
- 2 bay leaves
- 3 cups (720 ml) beef broth
- 3 medium potatoes, peeled and cut into chunks
- 3 medium carrots, peeled and sliced
- 1 cup frozen peas (optional)
- 1 teaspoon salt, or to taste
- ½ teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh parsley
Instructions
- Pat the beef cubes dry with paper towels. Season them with salt and black pepper.Drying the meat helps it brown properly. If necessary, work in batches when searing so the beef does not overcrowd the pot.
- Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.Add the beef in a single layer and brown it on several sides, working in batches if needed. This usually takes about 8–10 minutes in total, depending on the amount of meat and the size of the pot.Transfer the browned beef to a plate. Keep the flavorful browned bits in the pot, as they will enrich the stew.
- Reduce the heat to medium. Add the chopped onion and cook for 4–5 minutes until softened.Stir in the garlic and cook for another 30–60 seconds. Add the tomato paste and cook for 1–2 minutes, stirring regularly to deepen its flavor.
- Stir in the chopped tomatoes, sweet paprika, optional smoked paprika, oregano, and bay leaves.Cook for 3–4 minutes until the tomatoes begin to soften and the mixture becomes fragrant. Scrape the bottom of the pot gently to release the browned bits.
- If using red wine, pour it into the pot and stir well. Allow it to simmer for approximately 2–3 minutes.This step helps incorporate the browned flavors into the sauce. If you are not using wine, add a little beef broth instead and scrape the bottom of the pot.
- Return the browned beef and any accumulated juices to the pot. Pour in the beef broth and stir to combine.Bring the mixture to a gentle boil, then reduce the heat to low. Cover partially and simmer for approximately 1–1½ hours, stirring occasionally.The beef should gradually become tender. If the liquid reduces too quickly, add a little more broth or water.
- Add the potatoes, carrots, and optional red bell pepper. Stir gently so the vegetables are coated in the broth.Cover partially and simmer for another 25–35 minutes, or until the vegetables are tender and the beef can be easily pierced with a fork. Cooking time will vary depending on the cut and size of the beef pieces.
- If using frozen peas, stir them into the stew during the final 5 minutes of cooking.Taste the broth and adjust the salt and pepper as needed. Remove the bay leaves before serving.
- If the stew is thinner than you prefer, simmer it uncovered for a few additional minutes to reduce the liquid.For a naturally thicker sauce, gently mash a few cooked potato pieces into the broth. Stir carefully to avoid breaking up all the vegetables.
- Turn off the heat and stir in the fresh parsley. Add a small splash of red wine vinegar or lemon juice if you want to brighten the flavors.Let the stew rest for approximately 5 minutes before serving. Ladle it into warm bowls and serve with crusty bread, steamed rice, or a simple green salad.
Notes
- Choose the right beef: Beef chuck is ideal for slow cooking because it becomes tender and flavorful.
- Brown the meat properly: Searing develops a rich, savory flavor that improves the finished stew.
- Cut vegetables evenly: Similar-sized pieces help the potatoes and carrots cook consistently.
- Simmer gently: A low, steady simmer helps tenderize the beef without making the vegetables fall apart.
- Add potatoes at the right time: Adding them after the beef has begun to soften helps prevent overcooking.
- Adjust the liquid: Add extra broth or water if the stew becomes too thick before the beef is tender.
- Taste before serving: Check the seasoning after the broth has reduced, as its flavors become more concentrated.
- Remove the bay leaves: Discard them before serving because they are not intended to be eaten.