Description
A hearty and flavorful Portuguese Beef Stew featuring tender chunks of chuck roast slow-cooked with garlic, smoked paprika, potatoes, onions, and a rich tomato and white wine base, finished with aromatic cinnamon and fresh parsley. Perfect for a comforting meal that warms the soul.
Ingredients
Beef and Marinade
- 2 lbs chuck beef roast, cut into 1” cubes
- 10 garlic cloves, chopped and divided
- 1 tablespoon smoked paprika
- 2 tablespoons extra virgin olive oil, divided
- Sea salt and black pepper to taste
Vegetables and Liquids
- 4-5 medium red potatoes, peeled and chopped into 1” pieces
- 2 onions, sliced
- 1 (15 oz) can diced tomatoes, undrained
- 2 cups beef broth
- 1 cinnamon stick
Finish
- Fresh parsley, roughly chopped for serving
- Warm bread for serving (optional)
Instructions
- Marinate the Beef: In a large bowl, combine the cubed beef, half of the chopped garlic, smoked paprika, 1 tablespoon of olive oil, and sea salt and black pepper to taste. Mix thoroughly to coat the meat and refrigerate for 2-3 hours to allow the flavors to meld.
- Sauté Onions and Garlic: Heat a skillet over medium heat and add the remaining tablespoon of olive oil. Add the sliced onions and the remaining garlic, cooking until the onions become translucent and develop a light golden brown color.
- Add Tomatoes : Stir in the diced tomatoes with their juices and cook for 1–2 minutes. Gently scrape the bottom of the pan to loosen any browned bits, adding a splash of water or broth if needed for extra flavor.
- Simmer Mixture: Allow the tomato mixture to simmer gently for 5-10 minutes, then remove from heat and set aside.
- Start Cooking the Stew: Heat a Dutch oven or large stockpot over medium heat. Add the marinated beef along with any remaining marinade juices to the pot.
- Add Potatoes: Place the peeled and chopped potatoes into the pot on top of the beef.
- Combine Mixtures: Pour the sautéed onion, garlic, tomato, and wine mixture over the potatoes in the pot.
- Add Broth and Cinnamon: Pour in the beef broth and add the cinnamon stick. Stir gently to combine all ingredients.
- Simmer the Stew: Bring the mixture to a low boil, then lower the heat and cook uncovered for 30-45 minutes, or until the beef is tender and the potatoes are cooked through.
- Rest and Season: Remove from heat and let the stew rest for 5 minutes. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve: Ladle the hot stew into individual bowls and garnish with freshly chopped parsley. Serve alongside warm bread for a complete, satisfying meal.
Notes
- Marinating the beef overnight enhances the flavors even more for a deeper taste.
- You can substitute chuck roast with another stew beef cut if desired.
- If preferred, omit the cinnamon stick but it adds a subtle warm spice that complements the dish.
- Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
- For a thicker stew, mash some of the potatoes against the side of the pot during the last 10 minutes of cooking.
- Prep Time: 15 minutes (plus 2-3 hours marinating)
- Cook Time: 45 minutes
- Category: Soup/Stew
- Method: Stovetop
- Cuisine: Portuguese
