Portuguese Braised Beef Stew with Red Wine and Chouriço

Portuguese braised beef stew is a slow-simmered one-pot dish of tender beef, smoky chouriço, vegetables, and potatoes in a savory red-wine and tomato sauce. Regional and family versions vary, but the method is simple: brown the meat well, then let it braise gently until the beef is tender and the flavors come together.

Ingredients

2½ lb beef chuck, cut into 1½-inch cubes (1.13 kg)
1½ tsp fine salt (9 g), plus more to taste
½ tsp freshly ground black pepper (1 g)
2 tbsp olive oil (30 ml), divided
6 oz Portuguese chouriço, sliced into coins (170 g)
1 large yellow onion, finely chopped (about 1½ cups / 225 g)
2 medium carrots, cut into ½-inch pieces (about 1 cup / 150 g)
4 garlic cloves, minced (about 1½ tbsp / 15 g)
2 tbsp tomato paste (30 g)
1 tsp sweet paprika (2 g)
1 bay leaf
1½ cups dry red wine (355 ml), preferably a Portuguese red
1 can crushed tomatoes (14½ oz / 411 g)
2 cups low-sodium beef stock (475 ml), plus up to ½ cup (120 ml) more if needed
1½ lb waxy potatoes, such as Yukon Gold, cut into 1½-inch chunks (680 g)
½ cup pitted black or green olives (75 g), optional
2 tbsp chopped fresh flat-leaf parsley (8 g)
1 tbsp red wine vinegar (15 ml), optional, to brighten the finished sauce

Instructions

Prepare the beef and vegetables. Pat the beef dry with paper towels; dry surfaces brown more effectively than damp ones. Season the cubes evenly with the salt and pepper. Chop the onion, carrots, and garlic, slice the chouriço, and cut the potatoes. Keeping the potato pieces fairly large helps them hold their shape during the later simmer.
Brown the beef. Heat 1 tablespoon of the olive oil in a heavy Dutch oven or other lidded, heavy-bottomed pot over medium-high heat. When the oil is shimmering, add about one-third of the beef in a single layer. Brown for 3 to 4 minutes per side, turning as needed, then transfer to a plate. Repeat with the remaining beef, adding the second tablespoon of oil if the pot looks dry. Avoid crowding the pan; if the beef releases liquid and steams, work in smaller batches rather than turning up the heat.
Build the savory base. Lower the heat to medium. Add the chouriço and cook for 2 to 3 minutes, stirring, until it releases some orange-red fat and begins to brown. Add the onion and carrots and cook for about 5 minutes, scraping up browned bits from the pot, until the onion begins to soften. Stir in the garlic, tomato paste, paprika, and bay leaf; cook for 1 minute, just until fragrant. Do not let the garlic or paprika scorch, which can make the sauce bitter.
Deglaze with wine. Pour in the red wine and scrape the bottom of the pot with a wooden spoon to loosen the browned fond. Let the wine bubble for 3 to 4 minutes, until reduced slightly and no longer sharply alcoholic-smelling. Stir in the crushed tomatoes and 2 cups of beef stock. Return the beef and any juices on the plate to the pot. The liquid should come roughly halfway to two-thirds up the meat; add a little more stock if needed, but do not dilute the sauce by fully submerging everything.
Braise until the beef starts to soften. Bring the liquid to a gentle simmer, then cover the pot and reduce the heat to low. Cook for 1 hour 40 minutes, checking occasionally to make sure the liquid is only gently bubbling and the bottom is not catching. If the simmer is vigorous, lower the heat. Stir once or twice, carefully, so the meat does not break apart. The beef will not be fully tender yet; the potatoes need time to cook in the braising liquid.
Add potatoes and finish the braise. Stir in the potatoes and olives, if using. Cover and simmer for another 35 to 45 minutes, until the potatoes are tender when pierced with a knife and the beef yields easily to a fork. Check the pot after 20 minutes; if the sauce has become very thick before the potatoes are done, add stock or water ¼ cup (60 ml) at a time. For food safety, use a food thermometer to check a large piece of beef: USDA FSIS sets 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of beef; this longer braise should make the beef much more tender than that minimum. Keep the stew simmering until the texture is tender.
Season and serve. Remove the bay leaf. Taste the sauce and add salt or pepper if needed. Stir in the parsley and, if the sauce tastes particularly rich, the vinegar. Let the stew stand uncovered for 5 minutes so the sauce settles and thickens slightly. Serve hot, spooning plenty of sauce over the beef and potatoes.

Tips

Choose the right cut. Beef chuck has enough connective tissue to become tender during a slow braise and is usually easier to find than some traditional Portuguese cuts. Beef brisket or boneless short ribs can work, but cooking time may vary; begin checking for tenderness when the potatoes have been cooking for 30 minutes.
Use the right chouriço. Portuguese chouriço is a cured, seasoned sausage that contributes smoke, garlic, and paprika. Spanish chorizo is a practical substitute and gives a similar smoky flavor, although the seasoning and salt level can differ. Fresh Mexican chorizo is not the same product: it is uncured and softer, so brown it thoroughly and expect a different texture and flavor. If you cannot find a suitable sausage, omit it and add an extra ½ teaspoon (1 g) of paprika.
Keep the braise gentle. A few lazy bubbles are enough. A hard boil can make the meat tighten and cause the potatoes to break down before the beef is tender. A heavy pot with a close-fitting lid helps maintain an even temperature; check the liquid level occasionally rather than repeatedly lifting the lid.
Balance the sauce at the end. Chouriço, stock, and olives can all bring salt, so taste before adding extra. If the sauce seems flat or heavy, a small amount of red wine vinegar brightens it without making the stew taste sour. If it is too thin, simmer uncovered for a few minutes after the beef is tender.

Serving Suggestions

Serve this stew in wide bowls with crusty bread to catch the tomato-and-wine sauce. It is also satisfying on its own because the potatoes are cooked right in the pot. For a lighter contrast, add a simple green salad dressed with olive oil and vinegar, or serve steamed green beans or sautéed leafy greens alongside. Chopped parsley adds freshness; a few extra olives can reinforce the savory, briny notes already in the stew.

If you are serving a group, bring the covered pot to the table and ladle portions so each bowl gets beef, sausage, potatoes, and sauce. Keep bread separate until serving so it stays crisp. Because the stew is rich and filling, modest portions with a vegetable side are often plenty, and the leftovers make a useful lunch.

Variations

Make it without wine: Replace the red wine with an equal amount of beef stock and add 1 tablespoon (15 ml) of red wine vinegar or balsamic vinegar. The sauce will lack wine’s fruity depth, but the extra stock and a little acidity keep it balanced. Add the vinegar with the tomatoes rather than using the finishing vinegar as well, then taste before adding more.

Add beans: Stir in 1½ cups (about 250 g) of drained, rinsed cooked white beans during the final 15 minutes. They make the stew heartier and absorb the sauce, so add a splash of stock if it becomes too thick. Avoid adding dried beans directly to this recipe; they need separate soaking and a longer cooking time than the potatoes.

Use a different vegetable: Parsnips can replace some or all of the carrots, while mushrooms can be browned with the chouriço and onion for an earthier stew. Keep the total amount of vegetables similar so the pot does not become crowded. Add quick-cooking vegetables, such as peas, only in the final 5 minutes.

Adjust the heat: This version is gently seasoned rather than spicy. For a little warmth, add ¼ teaspoon (0.5 g) of crushed red pepper flakes with the paprika. Smoked paprika can replace some of the sweet paprika, but use it sparingly if the chouriço is already strongly smoky.

Storage and Reheating

Refrigerate leftover stew within 2 hours of cooking. Transfer it to shallow, airtight containers so it cools promptly, and keep it refrigerated for 3 to 4 days. The sauce may thicken as it chills, and the beef often tastes even more integrated the next day. Do not leave the pot at room temperature overnight.

To reheat on the stove, place the amount you plan to eat in a saucepan with a splash of water or stock. Cover and warm over medium-low heat, stirring occasionally, until steaming throughout; check with a food thermometer and reheat leftovers to 165°F (74°C). In a microwave, use a covered microwave-safe dish, stir midway through heating, and check several places for an even temperature. Freeze portions in airtight freezer-safe containers for up to 3 months for best quality. Thaw overnight in the refrigerator before reheating; potatoes can soften slightly after freezing, but the stew remains suitable for serving.

Frequently Asked Questions

What is the best beef for Portuguese braised beef stew?

Beef chuck is a dependable choice because its marbling and connective tissue suit a long, moist braise. Cut it into evenly sized pieces so they cook at a similar rate. Leaner cuts such as sirloin are less suitable: they can become dry or firm before the sauce develops the same rich texture.

Can I make the stew without chouriço?

Yes. Leave it out and add ½ teaspoon (1 g) of paprika, or use a little smoked paprika for a more pronounced smoky note. The stew will still be flavorful, though it will lose the sausage’s distinctive garlic, spice, and cured-meat character. Taste the finished sauce before adjusting salt because chouriço would otherwise contribute some seasoning.

Can I make this recipe in a slow cooker?

Yes, but brown the beef and chouriço and soften the vegetables in a skillet first; that step builds flavor that a slow cooker will not create on its own. Transfer them with the wine, tomatoes, stock, and seasonings to the slow cooker. Cook on low until the beef is nearly tender, usually about 7 to 8 hours, then add the potatoes and cook until tender, about 1½ to 2 hours more. Slow cookers vary, so use texture rather than the clock alone, and avoid filling the cooker beyond its recommended level.

Why is my beef still tough after braising?

It may simply need more time. Chuck can remain firm for a while before its connective tissue softens, especially if the pot has been simmering too gently or the pieces are large. Keep the stew covered at a gentle simmer and check every 15 to 20 minutes. If the sauce is reducing too quickly, add a little stock or water; do not raise the heat to a rolling boil to speed it up.

Can I prepare the stew a day ahead?

Yes. Cool and refrigerate it within 2 hours, then warm it gently the next day, adding a little stock if the sauce has thickened. If you prefer firmer potatoes, cook the stew through the beef-braising stage, refrigerate it, and add freshly cut potatoes while reheating until they are tender. Either way, reheat leftovers to 165°F (74°C) and avoid repeatedly cooling and reheating the entire pot.

What kind of red wine should I use?

Choose a dry red wine that is pleasant to drink, such as a Portuguese red blend, or use another medium-bodied dry red. Very sweet wine can make the tomato sauce taste sugary, while a heavily oaked or strongly tannic wine may dominate it. If you do not want to cook with alcohol, use the stock-and-vinegar substitution in the variations section.

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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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