Trincado African Beef Stew Portugal Recipes

Steps:

• 1. Melt the butter into the oil using a heavy bottom dutch-oven pot, working in small batches, brown the cubes on beef on all sides and transfer to a plate.
• 2. Toss the onions into the pan drippings and saute until lightly golden to bring out the flavor of the onions then mix in the hot pepper sauce or other hot chili ingredient you are using, to your taste along with the garlic and bay leaf.
• 3. Cook 1 minute until it becomes aromatic, then return the meat to the pot, along with the olives.
• 4. Pour in the wine or combination so that it just comes over the meat.
• 5. Bring to a boil over medium -high heat, reduce the heat to medium-low and cover and simmer for 1 hour.
• 6. Add the seasoning of salt and pepper, keeping in mind that the olives will add salt as well.
• 7. Mix the flour with cold water, making a slurry and stir into the pan, cover and simmer for 1/2 - 1 hour more, until very tender.
• 8. This dish is usually served with fried potatoes and chunks of bread for dipping in the sauce.

Steps:

• 1. Melt the butter into the oil using a heavy bottom dutch-oven pot, working in small batches, brown the cubes on beef on all sides and transfer to a plate.
• 2. Toss the onions into the pan drippings and saute until lightly golden to bring out the flavor of the onions then mix in the hot pepper sauce or other hot chili ingredient you are using, to your taste along with the garlic and bay leaf.
• 3. Cook 1 minute until it becomes aromatic, then return the meat to the pot, along with the olives. Pour in the wine or combination so that it just comes over the meat.
• 4. Bring to a boil over medium -high heat, reduce the heat to medium-low and cover and simmer for 1 hour. Add the seasoning of salt and pepper, keeping in mind that the olives will add salt as well.
• 5. Mix the flour with cold water, making a slurry and stir into the pan, cover and simmer for 1/2 - 1 hour more, until very tender.
• 6. This dish is usually served with fried potatoes and chunks of bread for dipping in the sauce.

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.

Steps:

• Marinate the beef in a mixture of Worcestershire sauce (or soy sauce) and soy sauce for between 30 - 60 minutes. This will ensure that even the tougher cuts of meat are tender once cooked. Rinse marinade off meat before browning.
• In a large saucepan, heat 1 tablespoon margarine and 1 tablespoon oil. When the margarine is melted and sizzling, add about ¼ of the beef and brown well. Remove the beef cubes from saucepan, place in a bowl and set aside. Repeat with the remainder of beef, but in batches. Add 1 tablespoon margarine and 1 tablespoon oil between the batches as needed. Each batch should brown for about 3 - 4 minutes so the juices are sealed within the cubes.
• Reduce heat and add the onions, chili and their seeds, and cook for about 5 minutes, or until soft. Add the garlic and cook for another minute or so. Sprinkle the flour over the onion/garlic mixture and stir for about 2 minutes or until thick.
• Add the stock, red wine (or brandy) and bay leaves. Stir until the sauce thickens and simmer for about 10 minutes.
• Add the beef cubes together with any juices that may be in the bowl. Leave to simmer for about 20 minutes or until beef is tender and cooked. Season with salt and pepper.
• Serve in bowls with fresh bread rolls and/or fries.

Steps:

• Melt the butter into the oil using a heavy bottom dutch-oven pot, working in small batches, brown the cubes on beef on all sides and transfer to a plate.
• Toss the onions into the pan drippings and saute until lightly golden to bring out the flavor of the onions then mix in the hot pepper sauce or other hot chili ingredient you are using, to your taste along with the garlic and bay leaf.
• Cook 1 minute until it becomes aromatic, then return the meat to the pot, along with the olives. Pour in the wine or combination so that it just comes over the meat.
• Bring to a boil over medium -high heat, reduce the heat to medium-low and cover and simmer for 1 hour.
• Add the seasoning of salt and pepper, keeping in mind that the olives will add salt as well.
• Mix the flour with cold water, making a slurry and stir into the pan, cover and simmer for 1/2 - 1 hour more, until very tender.
• This dish is usually served with fried potatoes and chunks of bread for dipping in the sauce.