MOM'S PORTUGUESE BEEF STEW
This is a favorite home meal from my mom. My sister had to write while my mom cooked in order to get the recipe right. It's easy and will impress anyone. Serve steaming hot on a bed of white rice.
Provided by dolcevita
Categories Soups, Stews and Chili Recipes Stews Beef
Time 2h
Yield 6
Number Of Ingredients 18
Steps:
- Heat the oil in a stockpot over medium-high heat. Dust the beef with the flour. Place the beef, garlic, bay leaves, and pepper in the stockpot; cook until the beef is brown; season with salt and cook until beef is tender, about 5 minutes. Add the onion, green pepper, carrot, and paprika; cook until the onion softens, about 5 minutes. Stir in the tomato, wine, water, and parsley. Cover, reduce heat to medium-low and simmer 30 minutes.
- Mix in the red potatoes, sweet potatoes, and green beans; continue to cook until potatoes are easily pierced through with a fork, about 45 minutes.
Nutrition Facts : Calories 398.3 calories, Carbohydrate 37.9 g, Cholesterol 64.9 mg, Fat 12 g, Fiber 6.5 g, Protein 27.4 g, SaturatedFat 3.4 g, Sodium 279.1 mg, Sugar 6.3 g
PORTUGUESE STEW
Provided by Food Network
Categories main-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- You will need two large saucepots. In one pot saute one onion and half the garlic in 2 to 3 tablespoons extra-virgin olive oil until transparent. Cut Portuguese chourico into desired pieces, and add 1 pound to the onion mixture. Add 3 tablespoons crushed red pepper in vinegar.
- Do the same exact thing in the other large saucepot.
- To one pot, add 4 cups water, 1 can of tomatoes, ketchup, Portuguese allspice, if using, and chopped parsley. Let simmer for about 10 minutes.
- Add potatoes, skins on, cut in desired pieces. When potatoes are almost cooked, add fresh green beans or pea pods. Do not overcook the beans or peas unless you like overdone vegetables.
- To the other pot, add the remaining tomatoes, and wine or vermouth. Add lobster tails, clams, mussels, and fish. Steam until the shellfish opens and serve together with the stew.
BEEFS PORTUGUESE STYLE
This is a recipe that I got from my mother-in-law. She doesn't measure, so it took me a while to get it close. The gravy is close to the one they use in Portuguese restaurants.
Provided by DARMYST
Categories World Cuisine Recipes European Portuguese
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- In a medium bowl, combine red wine, water, garlic, chile paste, white pepper and salt. Add beef, and turn to coat evenly.
- In a large heavy skillet over medium heat, fry 3 steaks for 2 minutes on each side; Set steaks aside, and drain liquids into the red wine mixture. Repeat with remaining beef.
- Pour oil into skillet, and reduce heat to medium-low. Fry steaks for a second time, 2 minutes on each side. Drain oil, and return all steaks and marinade to the pan. Allow to boil for 2 minutes.
Nutrition Facts : Calories 466.7 calories, Carbohydrate 4 g, Cholesterol 80.5 mg, Fat 38.6 g, Fiber 0.2 g, Protein 20.5 g, SaturatedFat 12.6 g, Sodium 271.9 mg, Sugar 0.7 g
PORTUGUESE SPICED BEEF STEW
Make and share this Portuguese Spiced Beef Stew recipe from Food.com.
Provided by ratherbeswimmin
Categories Stew
Time 8h35m
Yield 5 serving(s)
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large non-stick skillet over medium-high heat.
- Add in the beef (may need to do this in batches), cook until meat is browned, stirring frequently.
- Transfer beef to 4 quart slow-cooker; season with salt and pepper.
- Add a little more oil to the skillet (if needed) and saute the onions for 4 minutes or until softened.
- Add in the garlic and saute 1 minute.
- Add in the red wine, tomato paste, pickling spices, and bay leaf.
- Let simmer and scrape up the browned bits from the bottom of the skillet as you stir.
- Remove skillet from heat; stir in tomatoes with juice.
- Pour mixture into slow cooker.
- Cover and cook on low 6-7 hours.
- Skin any fat from surface of stew.
- To serve: put bread chunks into individual serving bowls; pour stew over bread and let stand for 5 minutes.
- Sprinkle with fresh mint if desired and serve.
Nutrition Facts : Calories 668.9, Fat 34, SaturatedFat 11.6, Cholesterol 116.1, Sodium 848.3, Carbohydrate 38.9, Fiber 5.2, Sugar 10.9, Protein 43.4
MOOD BEEF (PORTUGUESE BEEF STEW)
This is another Emeril's mom (Hilda) recipe. Great way to make a thick and hearty beef stew. An excellent all-in-one meal!
Provided by Krystal-Belle
Categories Stew
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a Dutch oven or heavy skillet heat the olive oil over high heat.
- Season the beef with 1/2 teaspoon of the salt and the black pepper.
- Saute the beef, in batches if necessary so that the pan is not crowded, until well-browned on all sides, about 4 minutes. Transfer the beef to a plate and set aside.
- Add the onion and green peppers to the skillet and cook, stirring frequently, until softened and caramelized around the edges, about 6 minutes.
- Add the garlic and cook for 1 minute.
- Add the tomato paste and cook for 2 minutes, stirring constantly.
- Add the tomatoes, water, bay leaf, crushed red pepper and remaining 3/4 teaspoon salt.
- Return the beef to the pan and bring the sauce to a boil.
- Reduce the heat to medium-low and cook, partially covered, for 1 1/2 hours or until the meat is very tender.
- Add the ditalini to the gravy and cook until tender, about 25 minutes.
- Add the parsley. Serve immediately.
Nutrition Facts : Calories 210.8, Fat 9.8, SaturatedFat 1.4, Sodium 626.1, Carbohydrate 27.9, Fiber 4.5, Sugar 8.8, Protein 5.3
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