Portuguese Beef Stew
This rustic Portuguese-style stew combines tender beef, hearty potatoes, and a savory tomato-wine broth infused with garlic, paprika, and a hint of cinnamon. A comforting, aromatic dish best enjoyed with warm crusty bread for dipping.
Equipment
- Large bowl
- Large skillet
- Dutch oven or stock pot
- Wooden spoon or spatula
Ingredients
- 2 pounds chuck beef roast, cut into 1-inch cubes
- 10 garlic cloves, chopped and divided
- 1 tablespoon smoked paprika
- 2 tablespoons extra virgin olive oil, divided
- Sea salt and freshly ground black pepper, to taste
- 4–5 medium red potatoes, peeled and cut into 1-inch pieces
- 2 onions, sliced
- 1 (15-ounce) can diced tomatoes, undrained
- 1 cup dry white wine
- 2 cups beef broth
- 1 cinnamon stick
- Fresh parsley, roughly chopped, for serving
Instructions
- Marinate the BeefIn a large bowl, combine beef cubes with half the garlic, paprika, 1 tablespoon olive oil, and salt and pepper to taste. Mix well, cover, and refrigerate for 2–3 hours to allow flavors to develop.
- Prepare the AromaticsWhen ready to cook, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add onions and remaining garlic, sautéing until onions are soft and lightly browned.
- Deglaze with WineAdd diced tomatoes to the skillet and cook for 1–2 minutes. Pour in the white wine and stir, scraping up any browned bits from the bottom of the pan. Simmer 5–10 minutes, then remove from heat.
- Assemble the StewHeat a Dutch oven or large pot over medium heat. Add the marinated beef along with all juices from the bowl. Layer the chopped potatoes on top, followed by the onion, garlic, tomato, and wine mixture.
- Add Liquid & SimmerPour in the beef broth, add the cinnamon stick, and stir gently to combine. Bring to a low boil, then reduce the heat and simmer uncovered for 30–45 minutes, or until the beef is tender and potatoes are cooked through.
- Finish & ServeRemove from heat and let rest for 5 minutes. Adjust seasoning with salt and pepper as needed. Ladle into bowls, sprinkle with fresh parsley, and serve with warm bread. Enjoy!
Notes
Pro Tips & Variations
- Make ahead: This stew tastes even better the next day as the flavors deepen overnight.
- Wine substitution: If preferred, use beef broth with a tablespoon of red wine vinegar instead of white wine.
- Add heat: Stir in a pinch of crushed red pepper for a spicy twist.
- Garnish ideas: Top with lemon zest or a drizzle of olive oil for brightness.
- Slow cooker option: Marinate as directed, then cook on low for 6–7 hours or high for 3–4 hours.