Prep 8 hrs
Cook 4 hrs
This tender Portuguese stewed beef in a rich, flavorful red wine sauce is toooooo good! It's named after the clay pot in which the stew is cooked. The pot is typically soaked overnight, then the meat is cooked at very low heat for about 7 hours. This version takes less time, is very easy, and leftovers are wonderful (recipe is easily doubled). This can be served over rice or pasta, or with small boiled white potatoes. Prep time includes overnight marinating.
- 2 lbs stewing beef, cubed
- 1⁄2 teaspoon crushed red pepper flakes
- 1 medium onion, sliced
- 3 teaspoons dried parsley
- 2 cloves garlic, chopped
- 2 bay leaves
- 1 tablespoon butter
- 1 cup red table wine
- 1 (8 ounce) can tomato sauce
- The day before cooking, marinate meat with crushed red peppers in a plastic bag or covered dish, overnight.
- Place onion slices, parsley, garlic and bay leaf in the bottom of a large heavy Dutch oven.
- Place meat on top, dot with butter, and pour combined wine and tomato sauce over all.
- Bring to a boil, then cover and simmer over very low heat for 3 to 4 hours, until meat is very tender and sauce is thickened.
- Serve with pasta, rice or boiled white potatoes.
It was nice meal to cook. I used pressure cooker so it took just 1 hour. Gret meal when you're busy.
This was yummy. I'm trying to get my family to eat different things. I do like Portuguese food, with less heat. So I put a 1/4 tsp of the pepper flakes. I wasn't able to marinate overnight but I didn't lose the flavor! I cooked this in a crockpot on low for 5+ hours. It smelled great! I didn't eat it the same night, I ate it later on in the week and the spice of the pepper flakes was still there. I served with white rice, which was too bland for it, so next time I'll try it on something else. The only difference I may do is add a little bit of cornstarch to make the juice thicker into a gravy. Thank you, I will be making this again!!