Mood Beef Portuguese Beef Stew
Immerse yourself in the aromatic flavors of "Mood Beef Portuguese Beef Stew," a hearty and comforting dish that captures the soul of traditional Portuguese cuisine. Tender chunks of beef chuck are slow-simmered in a savory broth infused with the warm spices of paprika, cumin, and cinnamon, perfectly balanced by the richness of red wine and tomato paste. This classic stew is packed with wholesome vegetables like carrots and potatoes, gently cooked until they soak up the delicious, spiced broth. Serve it piping hot, garnished with a sprinkle of fresh parsley, and pair it with crusty bread or fluffy rice for an unforgettable meal. Ideal for cozy family dinners or meal prepping, this one-pot wonder is a must-try for anyone who craves bold flavors and hearty comfort food. Keywords: Portuguese beef stew, Mood Beef, hearty stew, slow-simmered beef, spiced beef stew.
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Recipe Information
Ingredients
- 2 pounds beef chuck
- 2 tablespoons olive oil
- 1 large yellow onion
- 4 garlic cloves
- 2 teaspoons paprika
- 1 teaspoon ground cumin
- 0.5 teaspoons ground cinnamon
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 cup red wine
- 3 tablespoons tomato paste
- 3 cups chicken or beef broth
- 2 bay leaves
- 3 medium carrots
- 3 medium potatoes
- 2 tablespoons parsley
Instructions
Cut the beef chuck into 1.5-inch cubes and pat the pieces dry with paper towels to ensure better browning.
Heat olive oil in a large heavy-bottom pot or Dutch oven over medium-high heat.
Working in batches, sear the beef cubes on all sides until browned. Remove the beef and set aside.
Dice the onion and mince the garlic cloves. In the same pot, add the diced onion and sauté for 4-5 minutes until translucent. Add the minced garlic and cook for another 1-2 minutes until fragrant.
Stir in paprika, ground cumin, ground cinnamon, salt, and black pepper, cooking briefly to toast the spices for 30 seconds.
Deglaze the pot by pouring in the red wine, scraping up any browned bits from the bottom of the pot with a wooden spoon.
Stir in the tomato paste, followed by the broth. Mix well to combine.
Return the seared beef to the pot along with the bay leaves. Bring the stew to a gentle simmer.
Peel and slice the carrots into thick rounds. Cut the potatoes into 1.5-inch chunks. Add these vegetables to the pot and stir to combine.
Cover the pot and let the stew simmer on low heat for about 1.5 to 2 hours, or until the beef is tender and the vegetables are cooked through.
Remove the bay leaves and adjust seasoning with additional salt and pepper as needed.
Chop parsley and sprinkle over the stew before serving. Serve hot with crusty bread or over rice for a complete meal.
Nutrition Facts
Calories |
3335 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.0 g | 197% | |
| Saturated Fat | 56.5 g | 282% | |
| Polyunsaturated Fat | 10.0 g | ||
| Cholesterol | 835 mg | 278% | |
| Sodium | 11003 mg | 478% | |
| Total Carbohydrate | 192.1 g | 70% | |
| Dietary Fiber | 27.3 g | 98% | |
| Total Sugars | 32.5 g | ||
| Protein | 263.6 g | 527% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 469 mg | 36% | |
| Iron | 43.8 mg | 243% | |
| Potassium | 8063 mg | 172% | |
*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.
