Portuguese Caoila Alcatra
Dive into the soulful flavors of **Portuguese Caçoila Alcatra**, a hearty and aromatic beef stew originating from the Azores. This slow-cooked masterpiece features tender chunks of beef chuck roast, smoky bacon, and a vibrant medley of spices like cinnamon, paprika, and allspice, all simmered in a luscious bath of dry red wine and tomato paste. The dish is traditionally prepared in a clay pot or Dutch oven, enhancing its robust, layered flavors over hours of gentle cooking. Perfectly seasoned with garlic, onions, and bay leaves, this comfort food is best served with crusty bread, creamy potatoes, or fluffy white rice to soak up every drop of its rich, savory sauce. Whether you're exploring Portuguese cuisine or craving something bold and heartwarming, Caçoila Alcatra is a must-try recipe that brings international flair to the table.
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Recipe Information
Ingredients
- 2 pounds Beef chuck roast
- 4 slices Smoked bacon
- 6 Garlic cloves
- 1 Large yellow onion
- 2 cups Dry red wine
- 1 cup Water
- 1 tablespoon Red wine vinegar
- 2 tablespoons Tomato paste
- 2 Bay leaves
- 0.25 teaspoons Ground cinnamon
- 0.5 teaspoons Ground allspice
- 2 teaspoons Sweet paprika
- 2 teaspoons Salt
- 0.5 teaspoons Freshly ground black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Parsley, for garnish
Instructions
Preheat your oven to 350°F (175°C).
Pat the beef chuck roast dry with paper towels, then cut it into large chunks, roughly 3 inches in size. Season all sides with 1 teaspoon of salt and 0.25 teaspoon of freshly ground black pepper.
In a Dutch oven or clay cooking pot, heat olive oil over medium heat. Add the bacon slices and cook until crispy. Remove the bacon and set it aside, leaving the rendered fat in the pot.
Add the beef chunks to the pot in batches to avoid overcrowding. Sear them on all sides until browned, about 2-3 minutes per side. Transfer the beef to a plate.
Peel and mince the garlic cloves. Peel and finely chop the onion. Add both to the pot and sauté in the remaining fat until softened, about 5 minutes.
Stir in the tomato paste, cinnamon, allspice, and paprika. Cook for 1-2 minutes to bloom the spices and enhance their flavor.
Pour in the red wine, water, and red wine vinegar. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot for added flavor.
Return the seared beef chunks to the pot, along with the crispy bacon, bay leaves, and the remaining 1 teaspoon of salt. Stir to combine.
Place a lid on the pot and transfer it to the preheated oven. Cook for 3.5 to 4 hours, stirring occasionally, until the beef is tender and easily pulls apart with a fork.
Taste and adjust seasoning with additional salt or pepper, as needed.
Serve the Caçoila Alcatra hot, garnished with freshly chopped parsley. Pair with crusty bread, boiled potatoes, or white rice to soak up the rich sauce.
Nutrition Facts
Calories |
561 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.3 g | 50% | |
| Saturated Fat | 14.3 g | 71% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 116 mg | 39% | |
| Sodium | 939 mg | 41% | |
| Total Carbohydrate | 7.5 g | 3% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 2.6 g | ||
| Protein | 31.8 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 47 mg | 4% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 686 mg | 15% | |
*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.
