Portuguese Beef Stew

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This is the perfect dish for feeding hungry friends and family!  Whenever I make it I imagine my two brothers pushing past me to get firsts, then seconds of this stew.  My granny Mary used to make it during the colder months in California and bring it over on a Tuesday night – her day off.

Granny Mary

Hugs & Kisses wtih Granny Mary

Ingredients:

4 pounds bottom round, well-trimmed and cut into 2-inch pieces
1 cup all-purpose flour
1/3 cup olive oil (plus more if needed)
2 large onions, diced (2 cups)
1 6-ounce can tomato paste
1 cup Portuguese dry red wine
1 pound potatoes, cut into 2-inch pieces (about 4 cups)
1/2 pound baby carrots (about 2 cups)
2 cups beef broth
1 tablespoon Portuguese sea salt
1 teaspoon dried thyme leaves
1 bay leaf
1 cup frozen peas, thawed or 1/2 pound fresh haricot verts trimmed and halved
1 pound cooked egg noodles

Preparation:

In a large glass bowl, coat the beef in the flour. Heat a few tablespoons of the oil in a large French Oven over medium-high heat. I prefer using the Le Creuset French Oven.  Brown the meat, a few pieces at a time, adding more oil as necessary. If not using a French or Dutch Oven, transfer to a 4- 6-quart slow cooker, otherwise remove meat, set aside to add back later. Add the onions to your French Oven and cook over medium heat until tender, about 10 minutes. Stir in the tomato paste and coat the onions; remove and set aside to be added back with the beef or transfer to slow cooker. Pour the wine into the French Oven and scrape up any browned bits; add to the cooker or leave in French Oven, adding back your beef and onions and stir in your potatoes, carrots, haricot verts broth, salt, thyme, and bay leaf. Cover and cook in the oven on 325°F for 7 hours.  If you’re using a slow cooker cook on low for 7 ½ hours or on high for 4 hours. Add the peas and heat through.

Serve over egg noodles.

Yield: Makes 8 to 10 servings

Prep time: 35 Minutes

Other: 7 Hours, 25 Minutes

Beef Stew

Beef Stew, Photo by Jason Homa

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8 thoughts on “Portuguese Beef Stew

  1. Remember, she would always serve her stew over “white rice”, which was also delivered on Tuesdays with her bag of groceries for us. Great memories.

    • Yes mama. You are right. The first night Jason and I had it we served it over rice. While this recipe isn’t my Granny Mary’s it is my ode to her memory, her love and her comforting care. She is alive in my memories and my soul.

  2. Making this today with a couple of adjustments: I used a 2013 Stags’ Leap Merlot from Napa Valley which was gifted to me by Equinox, Roslyn Personal Trainer, Ryan Swanson (thank you Ryan) and nice 1″ chunks of green zuchinni and sweet potatoes (it’s what we eat more of) and two stalks of celery for flavor and finally my new favorite for inflammation, turmeric.

    Now while that slow cooks for seven hours, J and I are headed out to shoot some springtime New York cityscapes.

    This dish will be the perfect hearty meal after a long day!

    Dena

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