Name: Portuguese Beef Stew
Prep time: 25 min
Cook time: 50 min
Total time: 3 h 15 min
Yield: 4
Cuisine: Portuguese
Ingredients: 2 lbs chuck beef roast, cut into 1” cubes; 10 garlic cloves, chopped and divided; 1 T. smoked paprika; 2 T. extra virgin olive oil, divided; Sea salt and black pepper to taste; 4-5 medium red potatoes, peeled and chopped into 1” pieces; 2 onions, sliced; 1 15 oz. can diced tomatoes, undrained; 1 cup dry white wine; 2 cups of beef broth; 1 cinnamon stick; Fresh parsley, rough chopped for serving

This rustic Portuguese Beef Stew combines tender chunks of beef with potatoes in a rich, aromatic broth enhanced with smoked paprika and a subtle hint of cinnamon. The meat marinates in garlic and spices before cooking, ensuring maximum flavor in every bite.

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The combination of diced tomatoes, white wine, and beef broth creates a stunning sauce that’s perfect for soaking up with warm crusty bread. This comforting one-pot meal brings traditional Portuguese flavors right to your dinner table.

Why You’ll Love This Recipe

Simple ingredients create rich, complex flavors
The marinade ensures perfectly seasoned, tender meat
One-pot cooking makes cleanup a breeze
Perfect make-ahead meal that tastes even better the next day

Ingredients

Chuck Beef Roast: This cut becomes incredibly tender when slow-cooked and offers rich flavor. Choose well-marbled meat for the best results.
Garlic: Fresh garlic cloves add essential flavor depth. Some go into the marinade while the rest flavors the base of the stew.
Smoked Paprika: This spice adds a subtle smokiness and beautiful color to the stew. You can learn more about cooking with spices in our Essential Herbs and Spices guide.
Red Potatoes: These waxy potatoes hold their shape well during cooking and absorb the flavorful broth. Check out our guide to choosing the perfect potato for more tips.
White Wine: Adds acidity and depth to the sauce while helping tenderize the meat.
Cinnamon Stick: Provides a subtle warmth and complexity to the stew. Learn more about cooking with cinnamon.

Substitutions and Additions

Beef: Stewing beef or brisket can replace chuck roast. For a different take, try our Instant Pot Beef Bourguignon.
Potatoes: Sweet potatoes or butternut squash can substitute for red potatoes. See our guide to sweet potatoes for more ideas.
Wine: Replace with additional beef broth or try red wine for a richer flavor.

Instructions

In a large bowl, add the meat, half of the garlic, paprika, 1 tablespoon olive oil, and salt and pepper to taste. Mix well and let rest in the refrigerator for 2-3 hours for the flavors to blend.

When ready to cook, heat a skillet over medium heat. Add the remaining tablespoon of olive oil. Add onions and remaining garlic until onions become translucent and lightly browned.

Add tomatoes and cook for a minute or two then deglaze with the white wine. Stir well scraping bottom to lift any stuck on bits of fond from bottom of pan.
Simmer for 5 -10 minutes. Remove from heat and set aside.

Heat a Dutch oven or stock pot over medium heat. Add the meat mixture scraping any seasoning and juices from the bowl into the pot.
Add chopped potatoes to the pot.

Add the onion, garlic, tomato and wine mixture to the top of the potatoes.
Pour in the broth. Add cinnamon stick and stir it all together.

Bring to a low boil and cook uncovered for 30-45 minutes or until beef is tender and potatoes are cooked through
Let rest 5 minutes. Season to taste with additional salt and pepper.
Spoon hot stew into individual serving bowls. Sprinkle with fresh parsley. Serve with warm bread.

Recipe Tips

Don’t skip the marinating time – it’s key for flavor development
Cut potatoes and meat in similar-sized pieces for even cooking
Scrape up all the browned bits when deglazing – they add flavor
Keep the stew at a gentle simmer, not a rolling boil

Serving Suggestions

This hearty stew pairs perfectly with crusty bread for soaking up the flavorful broth. For a complete meal, serve with a fresh green salad or roasted vegetables.

Storage & Reheating

Store leftover stew in an airtight container in the refrigerator for up to 3 days. The flavors often improve after a day. To reheat, warm gently on the stovetop or microwave until heated through. This stew also freezes well for up to 3 months.

Recipe FAQ

Can I make this in a slow cooker? Yes, after marinating and browning the meat, transfer everything to a slow cooker and cook on low for 6-8 hours.

Why use cinnamon in a beef stew? Cinnamon adds warmth and depth without making the stew taste like a sweet dish. It’s traditional in Portuguese cooking.

Can I prep this ahead of time? Yes! You can marinate the meat overnight and prep all vegetables in advance. The completed stew tastes even better the next day.

Yield: 4 portions