Trincado African Beef Stew Portugal
Experience the bold, comforting flavors of Trincado African Beef Stew, a hearty Portuguese-inspired dish with deep roots in African culinary traditions. This richly spiced stew combines tender chunks of beef, slow-simmered in a fragrant blend of smoked paprika, garlic, oregano, and a splash of red wine, creating a robust and savory base. Vibrant green or black olives add a pop of briny depth, while a gentle hint of chili allows you to customize the heat to your liking. Perfectly paired with crusty bread or fluffy rice, this one-pot recipe is ideal for warming up on cooler evenings or impressing guests with its unique fusion of flavors. Ready in under 2 hours and garnished with fresh parsley, this comforting dish is both easy to prepare and irresistibly delicious, making it a centerpiece for family meals.
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Recipe Information
Ingredients
- 1 kg Beef (chuck or stewing beef), cut into bite-sized cubes
- 3 tablespoons Olive oil
- 1 large Onion, finely chopped
- 4 Garlic cloves, minced
- 2 teaspoons Smoked paprika
- 1 teaspoon Dried oregano
- 2 Bay leaves
- 0.5 teaspoon Red chili flakes (optional for heat)
- 2 tablespoons Tomato paste
- 500 ml Beef stock
- 150 ml Red wine (optional)
- 1 cup Green or black olives, pitted
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat.
Season the beef cubes with salt and pepper, then sear them in batches until browned on all sides. Remove the beef from the pot and set aside.
Add the remaining tablespoon of olive oil to the pot, then sauté the chopped onion until soft and translucent, about 5 minutes.
Stir in the minced garlic, smoked paprika, oregano, bay leaves, and chili flakes (if using). Cook for 1-2 minutes until fragrant.
Add the tomato paste and cook for another 2 minutes, stirring to combine with the spices and onions.
Deglaze the pot with red wine (if using), scraping up any browned bits from the bottom of the pot. Let it simmer for 3-4 minutes to reduce slightly.
Return the seared beef to the pot, then pour in the beef stock. Bring the mixture to a simmer.
Lower the heat to medium-low, cover the pot, and let the stew simmer gently for 60 minutes, stirring occasionally.
Add the olives to the pot, then continue to simmer uncovered for another 20-30 minutes, or until the beef is tender and the sauce has thickened.
Taste and adjust seasoning with more salt and pepper if needed.
Remove the bay leaves before serving. Garnish the stew with freshly chopped parsley.
Serve hot with crusty bread or fluffy rice to soak up the delicious sauce.
Nutrition Facts
Calories |
3358 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 275.8 g | 354% | |
| Saturated Fat | 92.0 g | 460% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 700 mg | 233% | |
| Sodium | 6814 mg | 296% | |
| Total Carbohydrate | 45.1 g | 16% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 10.9 g | ||
| Protein | 202.2 g | 404% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 403 mg | 31% | |
| Iron | 28.7 mg | 159% | |
| Potassium | 3806 mg | 81% | |
*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.
