Azorean Portuguese
Dive into the heart of Azorean culinary tradition with this robust and flavorful Azorean Portuguese Stew. This comforting one-pot dish brings together tender cuts of beef and pork, smoky chouriço sausage, and a medley of hearty vegetables like potatoes, cabbage, carrots, and turnips, all simmered to perfection in a deeply seasoned broth infused with smoked paprika, piri-piri sauce, and aromatic bay leaves. Slow-cooked for ultimate depth of flavor, this rich, warming stew is a tribute to the rustic, island-inspired flavors of the Azores. Ideal for cozy gatherings or a satisfying family dinner, serve it piping hot with crusty bread to soak up every last drop of the savory broth. Perfect for fans of Portuguese cuisine, this recipe is a celebration of bold flavors, simple ingredients, and soul-warming comfort.
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Recipe Information
Ingredients
- 2 pounds Beef chuck
- 1 pound Pork shoulder
- 2 links Chouriço sausage
- 4 large Russet potatoes
- 1 head Cabbage
- 4 large Carrots
- 2 large Turnip
- 1 large Onion
- 4 cloves Garlic
- 2 tablespoons Tomato paste
- 1 tablespoon Piri-piri sauce
- 3 leaves Bay leaves
- 2 tablespoons Olive oil
- 2 teaspoons Smoked paprika
- 1 teaspoon Dried oregano
- 8 cups Beef or chicken broth
- 2 teaspoons Coarse sea salt
- 1 teaspoon Black pepper
Instructions
Cut the beef chuck and pork shoulder into large chunks, about 2 inches each. Slice the chouriço sausage into thick, round slices.
Peel and roughly chop the potatoes, carrots, and turnips into large pieces. Cut the cabbage into wedges, and finely chop the onion and garlic.
In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the onion and garlic and sauté for 3-4 minutes until softened and fragrant.
Stir in the tomato paste, smoked paprika, dried oregano, and piri-piri sauce. Cook for 2 more minutes to allow the spices to bloom.
Add the beef chunks and pork shoulder to the pot. Sear the meat for 4-5 minutes on all sides to develop flavor.
Pour in the beef or chicken broth and add the bay leaves. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 1 hour.
After 1 hour, add the chouriço sausage, potatoes, carrots, turnips, and cabbage wedges to the pot. Add the salt and black pepper, then stir gently to combine.
Cover the pot again and simmer for an additional 45-60 minutes, or until the vegetables are tender and the meat is cooked through.
Taste the stew and adjust the seasoning with more salt or piri-piri sauce if desired.
Serve the Azorean Portuguese stew hot in large bowls with crusty bread on the side for soaking up the rich broth.
Nutrition Facts
Calories |
3172 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 176.0 g | 226% | |
| Saturated Fat | 70.1 g | 350% | |
| Polyunsaturated Fat | 7.4 g | ||
| Cholesterol | 1235 mg | 412% | |
| Sodium | 3988 mg | 173% | |
| Total Carbohydrate | 40.9 g | 15% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 17.8 g | ||
| Protein | 347.7 g | 695% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 376 mg | 29% | |
| Iron | 36.2 mg | 201% | |
| Potassium | 5726 mg | 122% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
