Indulge in the rich, soul-warming flavors of a traditional Portuguese beef stew, a recipe that captures the essence of classic comfort food with a touch of Iberian charm.

The succulent chunks of beef, tender potatoes, and the perfect blend of seasonings make this Portuguese beef stew a must-try for anyone looking for a satisfying and deliciously fulfilling dish.

Why This Is The Best Portuguese Beef Stew Recipe

Marinating magic: By marinating the beef with a generous amount of garlic, smoked paprika, and rich olive oil, this Portuguese beef stew ensures each morsel is thoroughly infused with deep, smoky flavors.

The hours-long marination process tenderizes the beef, allowing it to absorb the intricate blend of spices, which elevates the overall taste experience from simple to truly sublime.

One-pot wonder: Embrace the simplicity and heartiness of this one-pot Portuguese beef stew, where protein, vegetables, and broth come together harmoniously.

This method enhances the flavors as they meld together during cooking and significantly eases the clean-up process, making this stew a practical, stress-free choice for busy home chefs looking for a nutritious, filling meal.

Flavor fusion: The addition of a cinnamon stick might seem unconventional, but in this Portuguese beef stew, it's the secret ingredient that offers a warm, aromatic nuance.

This unexpected touch of spice works in concert with the savory beef and vegetables, creating a complex and memorable flavor profile that sets this stew apart from the rest.

Portuguese Beef Stew Ingredients

The chosen ingredients for this Portuguese beef stew are a nod to traditional Iberian flavors, with smoked paprika and garlic laying the foundation.

Check out the complete list of ingredients for this dish below:

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 black pepper to taste
4 to 5 medium red potatoes, peeled and chopped into 1-inch pieces
2 onions, sliced
15-ounce can of diced tomatoes, undrained
1 cup dry white wine
2 cups beef broth
1 cinnamon stick
Fresh parsley, rough chopped for serving

Easy Step-by-Step Process for Portuguese Beef Stew

Follow the steps below to create an authentic and flavorful Portuguese beef stew:

Step 1: Marinating the Beef

In a large mixing bowl, combine the beef, half the garlic, paprika, olive oil, salt, and pepper to taste. Allow this to marinate in the fridge for 2 to 3 hours.

Step 2: Sautéing the Garlic and Onion

On medium heat, sauté the onions until translucent and the remaining garlic until golden brown.

Once the meat is ready to be cooked, heat the remaining olive oil in a skillet. On medium heat, sauté the onions until translucent and the remaining garlic until golden brown.

Step 3: Deglazing With White Wine

Add tomatoes to the skillet, cook briefly, then pour in white wine to deglaze. Simmer the tomato-wine mixture for 5 to 10 minutes, then set aside.

Step 4: Searing the Beef

Add the marinated beef to a Dutch oven or stock pot over medium heat, making sure to include all its juices and seasonings. Add chopped potatoes to the pot with the beef.

Step 5: Adding the Other Ingredients

Add in the onion, garlic, tomato, and wine mixture over the beef and potatoes.

Step 6: Adding the Broth and Cinnamon Stick

Pour in beef broth and add a cinnamon stick, then stir to combine.

Step 7: Simmering for 45 Minutes

Bring to a low boil and simmer uncovered until the beef and potatoes are tender. This may take about 30 to 45 minutes.

Step 8: Resting and Seasoning

Let the stew rest for 5 minutes, then season with salt and pepper to taste.

Step 9: Serving

Serve the stew in bowls, garnished with fresh parsley, alongside warm bread.

Expert Tips

Choose the right cut of beef.
For the most flavorful and tender Portuguese beef stew, select a chuck roast or another well-marbled cut of beef. These cuts break down beautifully during the cooking process, resulting in melt-in-your-mouth tenderness.

Maximize marination time.
To deeply infuse the beef with the smoky paprika and garlic flavors, marinate for the full 3 hours, or even overnight if time allows. The longer marination time will enhance the depth of flavor in the stew.

Sear the beef.
Before adding the beef to the stew, make sure to sear it well in the Dutch oven. This step caramelizes the meat's surface, contributing a rich, savory base to the overall dish.

Deglaze thoroughly.
When deglazing the skillet with white wine, take the time to scrape up all the fond (browned bits) from the bottom. This step is crucial for capturing every bit of flavor for your stew.

Low and slow cooking.
Resist the urge to rush the cooking process. Simmering the stew on low heat allows the flavors to meld together and the beef to become tender without drying out. This slow cooking method is key to a perfect stew consistency.

Frequently Asked Questions

Can I Make This Stew in Advance?

Yes, making this stew in advance actually allows the flavors to meld and intensify, resulting in an even more delicious dish when reheated.

How Can I Thicken the Stew if It's Too Thin?

To thicken the stew, remove a cup of the broth, let it cool slightly, and whisk in a tablespoon of flour or cornstarch. Return the mixture to the pot and simmer until the desired consistency is achieved.

Is It Possible To Make This Stew in a Slow Cooker?

Absolutely. After sautéing the onions and garlic and deglazing with wine, transfer everything to a slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours.

Portuguese Beef Stew

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Course: Main Course

Cuisine: Portuguese

Prep Time: 25

Cook Time: 50

Marinating Time: 3

Servings:

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 black pepper to taste
4 to 5 medium red potatoes peeled and chopped into 1-inch pieces
2 onions sliced
15 ounce can of diced tomatoes undrained
1 cup dry white wine
2 cups beef broth
1 cinnamon stick
Fresh parsley rough chopped for serving

Instructions

Steps for Portuguese Beef Stew:

In a large bowl, combine the beef, half the garlic, paprika, 1 tablespoon olive oil, salt, and pepper to taste. Marinate for 2 to 3 hours.
Sauté onions and garlic in olive oil until golden brown.
Add in the tomatoes and deglaze with white wine. Simmer for 5 to 10 minutes then set aside.
In a Dutch oven or stock pot over medium heat, brown marinated beef. Add the sliced potatoes.
Add in the onion, garlic, tomato, and wine mixture over the beef and potatoes.
Pour in beef broth and add a cinnamon stick, then stir to combine.
Cook uncovered for 45 minutes or until beef and potatoes are tender.
Rest for 5 minutes, then add salt and pepper to taste.
Serve in a bowl with fresh parsley and warm bread.

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