Because there’s no dredging and frying, Portuguese Beef Stew is the light, summer version of stew. With very little prep, you have an easy and delicious meal. For a one pot meal, make it with veggies and cook in the oven in a heavy covered pot or in a slow cooker. Serve it with or without rice or potatoes, but great artisan bread is a perfect complement.
Portuguese Beef Stew
Ingredients
- 5 large cloves garlic
- 5 whole allspice berries
- 4 bay leaves
- 2 tsp peppercorns
- 1-2 large onions, cut in thing half moons
- 1/4 tsp ground cinnamon
- 2-3 lbs beef chuck roast, cut into large cubes
- 3 large carrots cut into large pieces (optional)
- Salt and pepper
- 2 1/4 cup dry white wine
- 8 oz Spanish chorizo* or cooked Mexican chorizo, cut into bitesize pieces
- 2/3 cup fresh peas or frozen and defrosted (optional)
Instructions
- Heat oven to 325.
- Wrap first 4 ingredients in a small piece of cheesecloth, and tie into a bundle with butchers twine.
- In a dutch oven (or heavy pot with lid), place spice bundle in the middle. Scatter onions around the outside of the bundle. Sprinkle onions with cinnamon.
- Place beef on top of onions.
- Nestle carrots around beef.
- Add wine.
- Cover pan, place in oven, and bake for about 3 1/2 hrs until beef is fork tender.
- Remove from oven add chorizo. Turn beef over, and push chorizo down into hot onions. Add peas. Cover and let sit 20 minutes.
- Serve with good artisan bread.
- Serve with mashed potatoes or rice.
- *Spanish chorizo is kind of the pepperoni version of chorizo, it's dry cured.