Portuguese Stewed Beef

A featured Wine Club recipe for Quinta do Pinto.
Portuguese Stewed Beef


Pair this Portuguese dish with a glass of Portuguese Touriga Nacional from your wine club shipment!

Yield: 8
Prep Time: 20 Minutes
Cook Time: 240 Minutes


• One (4 1/2-pound) chuck roast, cut into 2- to 3-inch (5- to 8-cm) chunks
• 2 tablespoons crushed red peppers (see LC Note above), or more to taste, or 1/2 teaspoon crushed red pepper flakes
• 1 large (9 oz) onion, cut into slices
• 1 bunch parsley, coarsely chopped
• 6 to 8 bunch cloves garlic, smashed and peeled
• 2 bay leaf
• 1/2 teaspoon allspice berries
• 4 whole cloves
• Kosher salt, to taste (optional)
• 3 tablespoons (1 1/2 oz) unsalted butter or lard
• 2 cups hearty red table wine
• 2 tablespoons store-bought or homemade tomato paste
• 1/2 teaspoon ground cinnamon
• Boiled white potatoes (optional)
• Roasted red peppers (optional)
• Cooked greens (optional)


1. The day before cooking, in a large bowl, coat the beef with the crushed red pepper, cover, and refrigerate overnight.

2. About 4 hours before you intend to sit down at the table, scatter the onion slices, parsley, garlic, and bay leaves in the bottom of a Dutch oven. Tuck the allspice and cloves in a piece of cheesecloth tied together with kitchen twine or in a tea ball and toss them in the Dutch oven. If desired, season the beef with salt. Place the beef on top and dot with the butter or lard.

3. In a measuring glass or bowl, stir together the wine, tomato paste, and cinnamon and pour it over the beef.

4. Bring the mixture to a boil, reduce the heat to a very gentle simmer, cover, and cook until the meat is very tender, 3 to 3 1/2 hours, turning the pieces occasionally. For a more stew-like version, keep the lid on for the duration of cooking. For a more concentrated, glazelike sauce version, about halfway through cooking, remove the lid to let some of the liquid evaporate so the sauce can concentrate in consistency and flavor.

5. Remove the bay leaves and the cheesecloth pouch or teaball. If desired, serve the caçoila with boiled white potatoes, roasted red peppers, and cooked greens.