Portuguese Beef Stew with Chorizo: A Slow-Simmered Recipe

Portuguese beef stew with chorizo is a slow-simmered one-pot meal of tender beef, smoked sausage, potatoes, and beans in a tomato and paprika broth. Portuguese chouriço gives it a savory, smoky base, while a gentle simmer lets the beef soften without turning the vegetables to mush. Recipes vary by household and region; this version is a practical stovetop stew made with easy-to-find ingredients.

Ingredients

1½ lb beef chuck, cut into 1½-inch cubes (680 g)
1 tsp fine salt (6 g), plus more to taste
½ tsp freshly ground black pepper (1 g)
2 tbsp olive oil (30 ml)
6 oz Portuguese chouriço, sliced into ¼-inch rounds (170 g); see the substitution note below
1 large yellow onion, diced (about 1½ cups or 225 g)
1 medium red bell pepper, diced (about 1 cup or 150 g)
3 garlic cloves, finely chopped (about 1 tbsp or 9 g)
2 tbsp tomato paste (30 g)
1 tsp sweet paprika (2 g)
½ tsp smoked paprika (1 g)
1 tbsp all-purpose flour (8 g), optional for a slightly thicker broth
½ cup dry red wine (120 ml), or use extra beef stock
3 cups low-sodium beef stock (710 ml)
1 can crushed tomatoes, 14½ oz (411 g)
2 bay leaves (about 0.2 g)
1 lb Yukon Gold potatoes, cut into 1-inch chunks (450 g)
2 medium carrots, cut into ½-inch pieces (about 1 cup or 150 g)
1 can red kidney beans, 15 oz (425 g), drained and rinsed; about 1½ cups (255 g) after draining
2 tbsp chopped fresh parsley (8 g), for serving
1 tbsp red wine vinegar (15 ml), optional, to finish

Instructions

Prepare the beef and vegetables. Pat the beef dry with paper towels; this helps it brown instead of steaming. Season it with the salt and pepper. Dice the onion and bell pepper, chop the garlic, and cut the potatoes and carrots. Drain and rinse the beans. Keep the potato pieces roughly even so they finish cooking together.
Brown the beef. Heat the olive oil in a large heavy-bottomed Dutch oven or stew pot over medium-high heat. When the oil shimmers, add the beef in a single layer, working in batches if needed. Brown the pieces for about 12 minutes total, turning them so several sides develop a deep golden crust. Transfer the beef to a plate. Avoid crowding the pot: crowded meat releases moisture and will not brown well.
Cook the chouriço and aromatics. Add the sliced chouriço to the pot and cook for about 4 minutes, stirring occasionally, until it releases some of its seasoned fat and begins to brown at the edges. Add the onion and bell pepper, then cook for 5 minutes until they start to soften. Stir in the garlic and cook for 1 minute. Add the tomato paste, sweet paprika, and smoked paprika; stir for 1 minute so the tomato paste darkens slightly and the spices become fragrant. If using flour, stir it in now and cook for 30 seconds.
Deglaze and start the braise. Pour in the red wine and scrape the browned bits from the bottom of the pot with a wooden spoon. Let it bubble for about 2 minutes. Add the beef stock, crushed tomatoes, and bay leaves, then return the beef and any juices on the plate to the pot. Stir, bring the liquid just to a boil, and immediately reduce the heat to low. Cover with the lid slightly ajar and maintain a gentle simmer for 1 hour 30 minutes. It should bubble softly, not boil hard.
Add the potatoes and carrots. Stir in the potato chunks and carrots, cover the pot again with the lid slightly ajar, and simmer for 25 minutes. Stir once or twice, gently, to help the vegetables cook evenly without breaking them up. If the stew looks unusually thick before the vegetables are tender, add a splash of stock or water. If it is thin, leave the lid off for the final few minutes.
Check doneness and finish. The beef should be fork-tender, and the potatoes should be easily pierced but still hold their shape. Check the center of a large beef piece with a food thermometer. USDA FSIS lists 145°F (63°C) followed by a 3-minute rest as the safe minimum for whole cuts of beef; the extended stew simmer should carry the meat well beyond that minimum. Remove the bay leaves, stir in the beans, and simmer uncovered for 5 minutes, just until the beans are hot. Take the pot off the heat and let the stew stand for 5 minutes. Taste and adjust the salt and pepper. Stir in the vinegar if you want a brighter finish, then sprinkle with parsley.
Serve. Ladle the stew into warm bowls, making sure each serving gets beef, sausage, vegetables, beans, and broth. Put extra parsley and black pepper on the table.

Tips

Choose the right sausage. In Portugal, chouriço is a seasoned, usually smoked or cured pork sausage. Spanish cured chorizo is the easiest substitute and brings a similar smoky, paprika-rich flavor, though its seasoning and texture can differ. Avoid fresh Mexican-style chorizo for a direct swap: it is uncured, crumbles as it cooks, and usually has a different spice profile. If using it, brown it thoroughly and expect a less traditional flavor.
Brown in batches and keep the heat steady. A good sear adds flavor to the broth, but a crowded pot traps steam. If the bottom begins to scorch while browning, lower the heat slightly; the browned bits are useful, while burnt bits can make the whole stew taste bitter.
Keep the simmer gentle. A hard boil can make beef seize up and can break the potatoes before they are cooked through. If the chuck is still chewy after the stated time, continue simmering in 15-minute increments, adding a little stock if needed. Toughness usually means the connective tissue needs more time, not that the meat needs higher heat.
Use stock thoughtfully. Low-sodium stock gives you room to season after the sausage has flavored the pot. If your stock or chouriço is salty, wait until the end to add more salt. Without wine, use extra stock and finish with the optional vinegar for a little acidity.

Serving Suggestions

Serve the stew hot in wide bowls with crusty bread for soaking up the tomato-and-paprika broth. Plain steamed white rice is another useful accompaniment, especially if you want to stretch the meal or serve the stew with less bread. A simple green salad dressed with olive oil and vinegar adds a crisp contrast to the rich beef and sausage. For a traditional Portuguese-inspired table, set out bread and keep the sides uncomplicated; the pot already contains meat, beans, and vegetables.

For six servings, divide the beef and chouriço evenly before ladling in the vegetables and broth. That makes it easier to give everyone a balanced bowl. If serving a larger group, keep the stew covered over very low heat only long enough to serve, stirring gently and adding a little stock if the sauce thickens while it waits.

Variations

Add greens: Stir in 2 packed cups (about 60 g) of chopped kale or collard greens during the final 10 minutes. They bring a slightly earthy flavor and make the stew more vegetable-forward. Tougher greens may need a few extra minutes, so check that they are tender before serving.

Change the beans: White beans or butter beans can replace the kidney beans in the same drained quantity. They have a creamier texture and a milder flavor. Add cooked beans near the end, as directed, so they warm through without falling apart.

Make it without wine: Replace the wine with ½ cup (120 ml) additional beef stock. The stew will be a little less sharp and complex, but it will still have depth from the browned beef, sausage, tomato, and paprika. A small splash of red wine vinegar at the end can balance the richness.

Adjust the heat: Use hot smoked paprika in place of some or all of the sweet paprika, or add a pinch of crushed red pepper with the spices. Start small: cured chouriço can already have a noticeable peppery bite, and you can always add more heat at the table.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking, dividing a large quantity among shallow containers so it cools faster. Store the stew in airtight containers in the refrigerator for 3 to 4 days. The potatoes may soften a little as they sit, and the broth often thickens overnight; that is normal.

To reheat on the stovetop, warm a portion in a covered saucepan over medium-low heat, stirring gently and adding a splash of water or stock if needed. Heat until steaming throughout, then check that leftovers reach 165°F (74°C) with a food thermometer. In a microwave, use a microwave-safe dish, cover it loosely, and stir partway through heating so the center warms evenly; check the temperature in more than one spot. Reheat only the amount you plan to eat. For longer storage, freeze in airtight freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator and reheat to 165°F (74°C); potatoes may become softer after freezing.

Frequently Asked Questions

Can I make this Portuguese beef stew ahead?
Yes. Make it up to 3 days ahead and refrigerate it promptly. The flavors meld as it rests, and the stew may thicken, so loosen it with a little stock or water as it reheats. Heat leftovers to 165°F (74°C) before serving.

What cut of beef is best for stew?
Beef chuck is a dependable choice because it has connective tissue that softens during a long, moist simmer. Cut it into similar-sized pieces so they cook at roughly the same rate. Stew meat can work, but the cut and cube size vary, so check tenderness rather than relying only on the clock.

Can I cook it in a slow cooker?
Yes, but brown the beef and chouriço first in a skillet for better flavor, then soften the onion, pepper, and garlic in the same pan. Transfer those ingredients to the slow cooker with the stock, wine, tomatoes, bay leaves, and beef. Cook on low until the beef is tender, usually about 7 to 8 hours; add the potatoes and carrots for the final 2 to 3 hours and the beans during the last 20 to 30 minutes. Slow-cooker temperatures and piece sizes vary, so check both tenderness and safe temperature.

Why is my beef still tough?
Chuck can remain chewy until its connective tissue has had enough time to soften. Keep the pot at a gentle simmer and cook for another 15 minutes before checking again. If the liquid is reducing too quickly, add a little stock and keep the lid partly on. Raising the heat to a rolling boil is not a good shortcut.

Can I leave out the beans?
Yes. The stew will still be filling from the beef, chouriço, potatoes, and carrots. You can omit them without changing the cooking method, or replace them with the same amount of another drained, cooked bean. Add any cooked beans near the end so they do not break down during the long simmer.

Is Portuguese chouriço the same as Spanish chorizo?
They are related styles of seasoned pork sausage, but they are not identical. Portuguese chouriço is often smoky and may have a firmer cured texture; Spanish chorizo is a practical substitute, with differences in paprika, seasoning, and smokiness depending on the sausage. Check whether the product is cured or fresh, since fresh chorizo needs to be cooked through and behaves differently in the pot.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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