Recipe by Baby Kato
This recipe is submitted for play in ZWT8 – Spain/Portugal. It is a recipe by Ana Patuleia Ortins, who states: this recipe is adapted from Patrick Fish in South Africa. I have had many requests for this Portuguese inspired African beef stew which is similar to the Azorean braised beef.
Top Review by Annacia
10 fingers up, 5 from me and 5 from DH. I used 8 -10 ozs of beef for the two of us and all beef stock (no wine). It came out marvelous, so much rich flavor! The onion almost all dissolved and the olives really added something different and yummy. I tasted before adding any salt and found that it didn't need a single grain. Very easy recipe too, it pretty much takes care of it's self while it's cooking. DH wanted mashed spuds with it so we went with that. Thanks for sharing this little wonder BK. :D
- 29.58 ml olive oil
- 29.58 ml butter
- 1133.98 g beef, rump roast, cut into 1-inch cubes
- 473.18 ml Spanish onions, coarsely chopped
- 14.79-29.58 ml hot pepper paste (may sub chopped, stemmed chili peppers, or hot sauce)
- 4 garlic cloves, smashed
- 1 bay leaf
- 473.18 ml red wine (or 1 cup wine and 1 cup water or beef stock)
- 24 black olives
- 59.14 ml flour (mixed with 1/4 cup water)
- 4.92 ml salt, coarse sea salt
- 2.46 ml black pepper, freshly ground
Directions See How It's Made
- Melt the butter into the oil using a heavy bottom dutch-oven pot, working in small batches, brown the cubes on beef on all sides and transfer to a plate.
- Toss the onions into the pan drippings and saute until lightly golden to bring out the flavor of the onions then mix in the hot pepper sauce or other hot chili ingredient you are using, to your taste along with the garlic and bay leaf.
- Cook 1 minute until it becomes aromatic, then return the meat to the pot, along with the olives. Pour in the wine or combination so that it just comes over the meat.
- Bring to a boil over medium -high heat, reduce the heat to medium-low and cover and simmer for 1 hour.
- Add the seasoning of salt and pepper, keeping in mind that the olives will add salt as well.
- Mix the flour with cold water, making a slurry and stir into the pan, cover and simmer for 1/2 - 1 hour more, until very tender.
- This dish is usually served with fried potatoes and chunks of bread for dipping in the sauce.