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.