Best 6 Mood Beef Portuguese Beef Stew Recipes
Embark on a culinary journey to Portugal with the enticing aroma of Mood Beef, a traditional beef stew that embodies the essence of Portuguese cuisine. This delectable dish, also known as Carne de Vaca à Moda da Madeira, originates from the picturesque island of Madeira, where it has been cherished for generations. Our comprehensive guide presents two variations of this beloved stew: a classic version that stays true to its roots and a modern interpretation that adds a touch of contemporary flair. Both recipes promise an explosion of flavors, combining tender beef, succulent vegetables, and a rich, savory sauce that will tantalize your taste buds. Whether you're a seasoned home cook or a novice in the kitchen, our detailed instructions and helpful tips ensure a successful culinary adventure. So, gather your ingredients, prepare your cooking utensils, and get ready to indulge in the hearty goodness of Mood Beef, a true gem of Portuguese gastronomy.
Let's cook with our recipes!
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
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
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
CACOILA (PORTUGUESE STEWED BEEF)
This tender Portuguese stewed beef in a rich, flavorful red wine sauce is toooooo good! It's named after the clay pot in which the stew is cooked. The pot is typically soaked overnight, then the meat is cooked at very low heat for about 7 hours. This version takes less time, is very easy, and leftovers are wonderful (recipe is easily doubled). This can be served over rice or pasta, or with small boiled white potatoes. Prep time includes overnight marinating.
Provided by EdsGirlAngie
Categories Stew
Time 12h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- The day before cooking, marinate meat with crushed red peppers in a plastic bag or covered dish, overnight.
- Place onion slices, parsley, garlic and bay leaf in the bottom of a large heavy Dutch oven.
- Place meat on top, dot with butter, and pour combined wine and tomato sauce over all.
- Bring to a boil, then cover and simmer over very low heat for 3 to 4 hours, until meat is very tender and sauce is thickened.
- Serve with pasta, rice or boiled white potatoes.
LYDIA'S PORTUGUESE BEEF STEW
This is Lydia's way to make beef stew. Lydia came to the United States when she was 18. She shared this recipe with me back in 1998. Very hardy, buttery and filling. Good comfort food. I have never done it, but I see where this could be converted to a slow cooker after sauteing the beef.
Provided by bshemyshua
Categories Stew
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in a dutch oven and saute beef in butter until brown. Add onions for an additional 3-5 minutes just until translucent.
- Add potatoes and enough water to cover meat and potatoes.Bring to a simmer and cook until meat and potatoes are tender(about 45-60 minutes).
- Add carrots and cabbage last, cook until cabbage is tender.(maybe 20 minutes).
- Add last, salt and garlic salt/powder to taste.
Nutrition Facts : Calories 577.7, Fat 30.5, SaturatedFat 15.8, Cholesterol 92.8, Sodium 197.2, Carbohydrate 56.8, Fiber 8.7, Sugar 6.3, Protein 21.2
Tips:
- Use high-quality beef for the best flavor. Look for chuck roast, flank steak, or sirloin steak.
- Brown the beef in batches to avoid overcrowding the pan and ensure even cooking.
- Don't skip the step of deglazing the pan with red wine. This adds a rich flavor to the stew.
- Use a variety of vegetables for a more flavorful stew. Some good options include carrots, celery, onions, potatoes, and tomatoes.
- Add a bay leaf and some fresh thyme to the stew for extra flavor.
- Simmer the stew for at least 1 hour, or until the beef is tender and the vegetables are cooked through.
- Serve the stew with mashed potatoes, rice, or crusty bread.
Conclusion:
Mood Beef is a delicious and easy-to-make Portuguese beef stew that is perfect for a weeknight meal. The stew is made with tender beef, a variety of vegetables, and a flavorful red wine sauce. It is simmered until the beef is fall-apart tender and the vegetables are cooked through. Serve Mood Beef with mashed potatoes, rice, or crusty bread for a satisfying meal.
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