Carne Estufada Azorean Beef Casserole
Indulge in the comforting flavors of Carne Estufada, a traditional Azorean Beef Casserole that’s brimming with rich, savory goodness. Tender chunks of beef are slow-simmered in a fragrant blend of red wine, beef broth, and warming spices like cinnamon and allspice, creating a deeply flavorful stew. Hearty vegetables, including carrots and potatoes, soak up the aromatic broth, adding layers of texture and nourishment to each bite. This soul-soothing dish is prepared in a single pot, perfect for cozy family dinners or sharing with friends. Serve it hot, garnished with fresh parsley, and pair it with crusty bread or steamed rice to complete the ultimate comfort meal. Experience the taste of the Azores right from your kitchen with this hearty, slow-cooked classic!
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Recipe Information
Ingredients
- 1.5 pounds Beef chuck or stew meat
- 3 tablespoons Olive oil
- 1 whole Large onion, finely chopped
- 4 whole Garlic cloves, minced
- 2 tablespoons Tomato paste
- 1 cup Red wine
- 1 cup Beef broth
- 2 whole Bay leaves
- 1 whole Cinnamon stick
- 2 teaspoons Paprika
- 0.5 teaspoons Ground allspice
- 1 teaspoons Salt
- 0.5 teaspoons Ground black pepper
- 3 whole Large carrots, sliced into rounds
- 3 whole Potatoes, peeled and cubed
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Start by cutting the beef into 2-inch cubes. Pat the beef dry with paper towels to ensure a good sear later.
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Brown the beef on all sides in batches to avoid overcrowding the pot. Remove the beef and set aside.
Reduce the heat to medium and add the chopped onion to the pot. Cook until softened and golden, about 5 minutes.
Stir in the minced garlic and tomato paste. Cook for 1-2 minutes until fragrant.
Deglaze the pot with the red wine, scraping up any browned bits from the bottom.
Return the beef to the pot, then add the beef broth, bay leaves, cinnamon stick, paprika, allspice, salt, and black pepper. Bring the mixture to a simmer.
Reduce the heat to low, cover the pot, and let it simmer for 1 hour, stirring occasionally.
After 1 hour, add the carrots and potatoes to the pot. Stir to combine, cover, and continue simmering for another 45 minutes to 1 hour, or until the beef and vegetables are tender.
Taste the stew and adjust the seasoning with additional salt and pepper if needed.
Remove the bay leaves and cinnamon stick before serving.
Garnish with fresh parsley and serve hot with crusty bread or steamed rice.
Nutrition Facts
Calories |
470 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.4 g | 31% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 591 mg | 26% | |
| Total Carbohydrate | 22.7 g | 8% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 4.5 g | ||
| Protein | 32.4 g | 65% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 68 mg | 5% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1073 mg | 23% | |
*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.
