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 SAUSAGE AND BEAN STEW
Provided by Aida Mollenkamp
Categories main-dish
Time 14h10m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- If using dried beans, add the beans to a large bowl, cover by 2 inches with cold water and let soak for at least 8 hours, or overnight. Drain and set aside. If using canned beans, drain and rinse.
- Add the bacon, if using, to a large, heavy-bottomed pot over medium heat and cook until browned and crisp, about 10 minutes. Remove the bacon and set aside. Discard all but 1 tablespoon of the fat and return the skillet to the stovetop. Add the sausage and cook until browned. With a slotted spoon, remove the sausage to a bowl and reserve.
- Discard all but 1 tablespoon of the fat from the skillet and return to the stove over medium heat. When the fat shimmers, add the onion and garlic, stir to coat in fat, and cook until golden brown, about 4 minutes. Stir in the tomato paste and cook until fragrant, about 30 seconds.
- Add the potatoes and stir to coat in the tomato paste. Add the beans, chorizo, and all remaining ingredients, except the bacon, and bring to a boil over high heat. Reduce the heat to medium-low and simmer until the flavors have melded and the dried beans are cooked through, about 1 to 1 1/2 hours. Crumble the bacon into beans, and season with additional salt, if needed. Remove the bay leaf, transfer the beans to a serving bowl and serve.
PORTUGUESE FISH STEW
Steps:
- Heat the oil in a heavy 4 to 6-quart pot over medium flame. Add the onions, garlic, and sausage; cook, stirring with wooden spoon, until the sausage renders out some of its fat and the onions are soft. Toss in the herbs and then the potatoes, stir that around for a minute to coat in the oil. Pour in the chicken broth and bring up to a simmer. Add the kale, season with salt and pepper. Cover and simmer for 10 minutes until the potatoes are nearly tender.
- Uncover the pot and add the clams; simmer, covered, for 15 minutes until the clams open. Add the fish and continue to cook for another 3 to 5 minutes until the fish is cooked. Garnish with chopped parsley and drizzle with olive oil. Ladle the stew into shallow bowls and serve with Rustic Garlic Bread for dunking.
- Combine the garlic and herbs in a bowl. Pour in the oil, season with salt and pepper. Mix the ingredients together with a spoon. Cut a slit down the middle of the loaf of bread, pour the garlic oil into the pocket, pressing with the back of a spoon to get the flavors into the bread. Wrap the bread in aluminum foil. Roast the garlic bread on a grill or bake in a preheated 350 degree F oven for 5 minutes until the outside is nice and crusty. Hand tear into pieces for serving.
PORTUGUESE-STYLE FISH STEW
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat 2 tablespoons olive oil in a medium saucepan over medium-high heat. Add the bay leaves and paprika and cook, stirring, 30 seconds. Add the onion, bell pepper, tomatoes, garlic and 2 tablespoons of the cilantro; season with salt and pepper. Cover and cook until the vegetables are softened, about 10 minutes.
- Add 1 cup water and reduce the heat to medium low. Season the fish with salt and pepper, then nestle the pieces among the vegetables in the pan. Cover and simmer until the fish is just cooked through, 5 to 7 minutes.
- Divide the stew among bowls. Drizzle with the remaining 1 tablespoon olive oil and sprinkle with the remaining 2 tablespoons cilantro. Serve with the bread.
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.
PORTUGUESE CHOURICO STEW
Authentic stew made with Portuguese chourico (smoked pork sausage) and green beans.
Provided by John J. Pacheco
Categories Soups, Stews and Chili Recipes Stews
Time 1h15m
Yield 6
Number Of Ingredients 9
Steps:
- Heat a Dutch oven over medium-high heat. Saute chourico, onion and garlic until onion is tender. Stir in tomato sauce, water and potatoes. Season with red pepper and paprika. Bring to a boil, reduce heat, and simmer 25 to 30 minutes, or until potatoes are tender. Stir in green beans, and simmer 5 to 10 minutes, or until heated through.
Nutrition Facts : Calories 335.6 calories, Carbohydrate 21.3 g, Cholesterol 52.3 mg, Fat 21.8 g, Fiber 5.1 g, Protein 14.1 g, SaturatedFat 7.8 g, Sodium 1421.7 mg, Sugar 6.4 g
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