In the realm of hearty and comforting dishes, few compare to the tantalizing aromas and flavors of Lydia's Portuguese Beef Stew. This culinary masterpiece, steeped in the rich traditions of Portuguese cuisine, promises a delightful journey for your taste buds. With its tender beef, succulent vegetables, and an enchanting blend of spices, this stew is a symphony of flavors that will warm your soul on a chilly evening. Alongside the traditional beef stew recipe, this article also presents a vegetarian delight - a hearty Lentil and Vegetable Stew - for those who prefer a meatless option. Both stews are culinary gems, offering a delightful balance of textures and flavors that will leave you craving more.
**Recipes Included:**
1. **Lydia's Portuguese Beef Stew:** This classic recipe showcases the essence of Portuguese cooking, featuring tender beef braised in a flavorful broth infused with aromatic spices, juicy tomatoes, and an array of colorful vegetables. The result is a rich and comforting stew that embodies the warmth and hospitality of Portuguese cuisine.
2. **Lentil and Vegetable Stew:** For those seeking a meatless alternative, this hearty stew brims with an abundance of lentils, fresh vegetables, and a savory broth seasoned with a harmonious blend of spices. The lentils provide a satisfying texture, while the vegetables add a vibrant array of colors and flavors, resulting in a wholesome and nourishing dish.
CAçOILA | PORTUGUESE STEWED BEEF
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
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
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.
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 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
Tips:
- Use high-quality beef chuck roast for the best flavor and tenderness.
- Sear the beef in a hot pan before braising to develop a rich, brown crust.
- Use a variety of vegetables in your stew, such as carrots, potatoes, onions, and bell peppers.
- Add a bottle of red wine to the stew for extra flavor and depth.
- Simmer the stew for at least 2 hours, or until the beef is fall-apart tender.
- Serve the stew with crusty bread or rice.
Conclusion:
Lydia's Portuguese Beef Stew is a delicious and hearty dish that is perfect for a cold winter day. The beef is fall-apart tender and the sauce is rich and flavorful. With a few simple tips, you can easily make this stew at home.
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