Best Beefs Portuguese Style Recipes

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 BEEF AND ONIONS (BIFES DE CEBOLADA)

Portuguese Beef and Onions (Bifes De Cebolada) image

A recipe that I found at recipes4us.co.uk and am posting this for ZWT Spain/Portugal region. I think this would be nice served over pasta, rice or with mashed potatoes. This isn't a spicy dish, so if you are wanting a little zip to the beef/veggie mix, feel free to add red pepper flakes or cayenne pepper to taste.

Provided by diner524

Categories Steak

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
1 lb beef steak, cut into very thin slices (rump, sirloin, fillet)
2 large onions, thinly sliced
2 garlic cloves, crushed
1 lb tomatoes, chopped
1 tablespoon parsley, freshly Chopped
1 bay leaf
salt and black pepper
coriander, freshly chopped to garnish (cilantro)
red pepper flakes (optional) or cayenne pepper, to taste (optional)

Steps:

Heat the oil in a large frying pan until very hot, add the beef and fry for 2-3 minutes to seal on all sides.
Add onion, garlic, tomatoes, parsley, and bay leaf, season with salt and pepper and heat to simmering point. Reduce the heat to low, cover and cook for 20 minutes.
Remove the lid, raise the heat, bring to the boil and continue to boil rapidly, uncovered for 5 minutes to reduce the amount of liquid. Add salt and pepper to taste.
Serve hot sprinkled with fresh coriander.

Nutrition Facts : Calories 82.9, Fat 3.7, SaturatedFat 0.5, Sodium 9.5, Carbohydrate 12, Fiber 2.7, Sugar 6.2, Protein 1.9

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.