Portuguese Beef Stew, like any good stew, is all about the sauce. To make it right, you need all the essential ingredients of fat, salt, spice, and of course (and most importantly) – time.
In Portuguese Beef Stew, there really isn’t any fantastic departure from the type of stew you’ve maybe had in America or Northern Europe, other than the addition of a little Portuguese White Wine and – the real difference-maker – chorizo.
This dish really isn’t complicated to make. Following the steps, it’s a straight-forward but particular recipe that allows for some room for creativity. If you’re looking for a little extra spice you can get a spicier chorizo, or add cayenne. We’ve also done this with a dry red wine, instead of white, and everything really pops. It’s a different dish, but similar at its heart.
Let us know how this dish works out for you, the changes you make, and how you customize to add your own flavor!
Portuguese Beef Stew
The cooking process for this spiced stew is unusually simple and unique, using only white wine to make the broth.
- 2 pounds boneless beef rump roast cut into 2½” pieces (big chunks)
- 4 – 6 whole garlic cloves peeled and smashed with the back of a chef’s knief
- 6 – 8 allspice berries more if they’re smaller than peppercorns
- 2 bay leaves
- 1 teaspoon whole black peppercorns
- 1 large yellow onion cut in half from root to root, then thinly sliced
- 3 cups Portuguese Vinho Verde or any kind of dry white wine
- ¼ teaspoon ground cinnamon
- 4 – 6 ounces Spanish–style chorizo sausage very thinly sliced (no more than ¼”)
- Salt and ground black pepper to taste
Preheat oven to 325°F.
Using cheesecloth and string, make a bouquet-garni bundle with the garlic, allspice, bay leaves and peppercorns inside.
Put the sliced onions in a cold Dutch oven. Nestle the bouquet garni in the center of the onions, and season with salt and pepper.
Pour in the wine (you can replace the wine with vegetable broth or even just water, but add a teaspoon of distilled white vinegar to replace the wine’s acidity), then nestle the pieces of beef into the onions around the edge of the pot’s interior.
Season the beef with salt and pepper and sprinkle the cinnamon over the top. Cover the pot and place in the oven for 3½ hours. Check the level of the broth every 30 minutes, adding more wine if needed.
After the 3½ hours of cooking, discard the bouquet garni, add in the chorizo slices, flipping over the beef and covering them as you stir them into the pot.
Cover the pot and just let it rest on the countertop for 20 minutes. The stew is then done!
Ladle the beef and onions into wide-rimmed bowls, spoon some of the sauce into each bowl over the beef and onions.
Serve with a green salad.