Best 4 Beefs Portuguese Style Recipes

Embark on a culinary journey to Portugal with our delectable Beefs Portuguese Style collection. This diverse array of recipes offers a symphony of flavors, each capturing the essence of traditional Portuguese cuisine. From the classic Carne de Porco à Alentejana, a delightful combination of pork, clams, and potatoes, to the hearty Alheira de Mirandela, a flavorful sausage made with various meats and bread, our selection promises an unforgettable gastronomic experience.

Indulge in the savory cozido à Portuguesa, a comforting stew brimming with meats, vegetables, and sausage, or tantalize your taste buds with the aromatic frango assado, a succulent roasted chicken infused with piri piri sauce. For a seafood extravaganza, dive into the cataplana de marisco, a sumptuous seafood stew prepared in a traditional copper pot. And don't miss the bacalhau à Gomes de Sá, a layered casserole featuring salted cod, potatoes, and onions, a true testament to Portugal's love for seafood.

Each recipe is meticulously crafted to transport you to the heart of Portugal, offering a taste of its vibrant culinary heritage. Prepare to be captivated by the bold flavors, enticing aromas, and vibrant colors that define Portuguese cuisine. So, gather your ingredients, ignite your stove, and let's embark on a culinary adventure that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

CAçOILA | PORTUGUESE STEWED BEEF

Caçoila | Portuguese Stewed Beef image

This recipe for cacoila, Portuguese stewed beef from Pico, is made with red peppers and beef or stewed pork, red wine, tomato, butter sauce.

Provided by Ana Taveira

Categories Entrees

Time 4h

Number Of Ingredients 16

Ingredients

One (4 1/2-pound) chuck roast, cut into 2- to 3-inch (5- to 8-cm) chunks
2 tablespoons crushed red peppers (see LC Note above), or more to taste, or 1/2 teaspoon crushed red pepper flakes
1 large (9 oz) onion, cut into slices
1 bunch parsley, coarsely chopped
6 to 8 bunch cloves garlic, smashed and peeled
2 bay leaf
1/2 teaspoon allspice berries
4 whole cloves
Kosher salt, to taste (optional)
3 tablespoons (1 1/2 oz) unsalted butter or lard
2 cups hearty red table wine
2 tablespoons store-bought or homemade tomato paste
1/2 teaspoon ground cinnamon
Boiled white potatoes (optional)
Roasted red peppers (optional)
Cooked greens (optional)

Steps:

The day before cooking, in a large bowl, coat the beef with the crushed red pepper, cover, and refrigerate overnight.
About 4 hours before you intend to sit down at the table, scatter the onion slices, parsley, garlic, and bay leaves in the bottom of a Dutch oven. Tuck the allspice and cloves in a piece of cheesecloth tied together with kitchen twine or in a tea ball and toss them in the Dutch oven. If desired, season the beef with salt. Place the beef on top and dot with the butter or lard.
In a measuring glass or bowl, stir together the wine, tomato paste, and cinnamon and pour it over the beef.
Bring the mixture to a boil, reduce the heat to a very gentle simmer, cover, and cook until the meat is very tender, 3 to 3 1/2 hours, turning the pieces occasionally. For a more stew-like version, keep the lid on for the duration of cooking. For a more concentrated, glaze-like sauce version, about halfway through cooking, remove the lid to let some of the liquid evaporate so the sauce can concentrate in consistency and flavor.
Remove the bay leaves and the cheesecloth pouch or teaball. If desired, serve the caçoila with boiled white potatoes, roasted red peppers, and cooked greens. Originally published May 10, 2001.

Nutrition Facts : Calories 446 calories

MOM'S PORTUGUESE BEEF STEW

Mom's Portuguese Beef Stew image

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

Ingredients

2 tablespoons extra-virgin olive oil
1 pound beef stew meat, cut into cubes
1 tablespoon all-purpose flour
8 cloves garlic, minced
2 bay leaves
1 pinch ground black pepper
1 pinch salt
1 onion, chopped
1 green bell pepper, chopped
1 carrot, chopped
1 pinch paprika
½ fresh tomato, chopped
1 cup white wine
1 cup water
2 sprigs fresh parsley
3 red potatoes, peeled and cubed
1 sweet potato, peeled and cubed
1 (14.5 ounce) can green beans, drained

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 BRAISED STEAK & ONIONS

Portuguese braised steak & onions image

In Portugal this braise would be served with fried potatoes or rice, but it goes just as well with a pillow of buttery mash

Provided by Barney Desmazery

Categories Dinner, Main course

Time 2h35m

Number Of Ingredients 11

Ingredients

2 tbsp olive oil
4 braising steaks , about 200g/8oz each
4 tbsp red wine vinegar
3 onions , finely sliced
3 garlic cloves , finely chopped
½ tsp paprika
100ml red wine
400g can chopped tomato
1 tsp tomato purée
2 bay leaves
chopped coriander , to serve

Steps:

Heat oven to 140C/120C fan/gas 1. Heat half the oil in a shallow casserole dish. Brown the steaks well on each side, then remove from the pan. Splash the vinegar into the pan and let it bubble and almost evaporate. Add the rest of the olive oil and the onion, and gently fry on a medium heat for 10-15 mins until softened and starting to colour.
Once the onion has softened, stir in the garlic and the paprika. Cook for 1 min more, tip in the red wine and chopped tomatoes, then stir through the tomato purée and bay leaves. Season, pop the steaks back into the pan, then cover and place in the oven for 2 hrs, stirring halfway through and adding a splash of water if needed. Cook until the meat is very tender. The stew can now be cooled and chilled for 2 days and reheated or frozen for up to 3 months. To serve, scatter with coriander.

Nutrition Facts : Calories 430 calories, Fat 23 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 44 grams protein, Sodium 0.46 milligram of sodium

PORTUGUESE MARINATED BEEF (CACIOLA)

Portuguese Marinated Beef (Caciola) image

This recipe can be served either like a stew, with potatoes and a vegetable, or the meat can be shredded and served on a bun.

Provided by threeovens

Categories Very Low Carbs

Time 1h40m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

2 lbs stewing beef, cut into 1 inch cubes
1/2 teaspoon dried red pepper flakes
1 medium onion, sliced thin
3 garlic cloves, crushed
2 bay leaves
2 tablespoons olive oil
2 cups dry red wine
1 teaspoon paprika
1/4 teaspoon allspice
salt & freshly ground black pepper

Steps:

Combine all the ingredients in a plastic freezer bag and marinate overnight.
Cook, over low heat, in a large skillet, Dutch oven, or crock pot until meat is tender, about 1 1/2 hours or 5 hours, on low, for crock pot.
Shred meat and serve on buns, or leave pieces whole and serve with boiled potatoes and a vegetable.

Tips:

Select the right cut of beef: Chuck roast, flank steak, or skirt steak are good options for this dish.
Marinate the beef: Marinating the beef in a flavorful mixture of garlic, herbs, and spices will help tenderize it and infuse it with flavor.
Cook the beef slowly: This dish is best cooked low and slow, either in a slow cooker or in a Dutch oven over low heat. This will help the beef become tender and fall apart easily.
Use a variety of vegetables: This dish is a great way to use up leftover vegetables. You can add any vegetables you like, such as potatoes, carrots, onions, celery, or green beans.
Serve with rice or bread: This dish is traditionally served with rice or bread. The rice or bread will help soak up the flavorful sauce.

Conclusion:

Beefs Portuguese Style is a delicious and easy-to-make dish that is perfect for a family meal. The beef is tender and flavorful, and the sauce is rich and savory. This dish is sure to please everyone at your table.