Portuguese-Style Beef Stew with Red Wine and Vegetables

Portuguese-style beef stew is a slow-braised one-pot meal of tender beef, red wine, tomatoes, potatoes, and vegetables, seasoned with garlic, paprika, and bay. Recipes vary between regions and households; this version borrows familiar Portuguese flavors and makes a hearty dinner with plenty of savory broth for bread or rice.

Ingredients

2 1/2 lb beef chuck, trimmed and cut into 1 1/2-inch pieces (1.13 kg)
2 tsp kosher salt (10 g), divided, plus more to taste
1/2 tsp freshly ground black pepper (1 g)
2 tbsp olive oil (30 ml)
1 large yellow onion, diced (about 250 g)
2 medium carrots, cut into 1/2-inch rounds (about 200 g)
2 celery ribs, diced (about 100 g)
4 garlic cloves, finely chopped (about 12 g)
2 tbsp tomato paste (32 g)
1 tsp sweet paprika (2 g)
1/2 tsp smoked paprika (1 g)
1 cup dry red wine (240 ml)
1 can diced tomatoes, including their juices (14.5 oz / 411 g)
2 cups low-sodium beef broth (480 ml)
1 bay leaf
1 lb waxy or all-purpose potatoes, cut into 1-inch chunks (450 g)
1 cup frozen peas (150 g)
1/2 tsp piri-piri sauce (2.5 ml), optional; or use 1/4 tsp red pepper flakes (about 0.5 g) and 1 tsp red wine vinegar (5 ml)
1 tbsp chopped fresh parsley (about 4 g)
1 tsp red wine vinegar (5 ml), or to taste

Instructions

Prepare the beef and vegetables. Pat the beef dry with paper towels so it browns instead of steaming. Season it with about 1 1/2 teaspoons of the salt and all the black pepper. Dice the onion and celery, slice the carrots, chop the garlic, and cut the potatoes. Having these ready before you start makes the cooking easier to manage.
Brown the beef. Heat the olive oil in a heavy Dutch oven or other large, lidded pot over medium-high heat. When the oil shimmers, brown the beef in two or three batches, leaving space between pieces. Turn the chunks as needed; aim for a deep brown crust on several sides, about 3 to 4 minutes per batch. Move browned beef to a plate. If the pot looks dry between batches, add a small splash of oil.
Soften the aromatics. Lower the heat to medium. Add the onion, carrots, celery, and the remaining 1/2 teaspoon salt. Cook for about 8 minutes, stirring and scraping the browned bits from the bottom, until the onion softens. Add the garlic and both paprikas and stir for 30 seconds, just until fragrant; garlic and paprika can turn bitter if left to scorch.
Build the braising liquid. Stir in the tomato paste and cook for 1 minute. Pour in the red wine and scrape the bottom of the pot to loosen any stuck-on browned bits. Let the wine bubble for 4 to 5 minutes, until it smells less sharp and has reduced slightly. Add the diced tomatoes, beef broth, bay leaf, and browned beef with any juices on the plate. The liquid should come partway up the beef; it does not need to cover every piece.
Braise until the beef is nearly tender. Bring the liquid to a gentle simmer, then cover the pot and lower the heat. Cook gently for 75 minutes, checking occasionally that the liquid is barely bubbling rather than boiling hard. Stir once or twice and add a little broth or water if the bottom looks dry. A steady, low simmer helps the beef become tender without making the sauce evaporate too quickly.
Add the potatoes and finish cooking. Stir in the potato chunks and optional piri-piri sauce. Cover and simmer for 25 minutes, or until the potatoes are tender when pierced and the beef yields easily to a fork. Check the thickest beef piece with a food thermometer: USDA FSIS sets 145°F (63°C) followed by a 3-minute rest as the safe minimum for whole cuts of beef. The longer braise makes chuck tender; let the finished stew stand for 10 minutes, which also provides that rest.
Finish and season. Stir in the frozen peas and simmer uncovered for about 5 minutes, until hot and tender. Remove the bay leaf. Taste the broth and adjust the salt, pepper, and red wine vinegar. The vinegar should brighten the stew rather than make it taste sour. Stir in the parsley and serve hot.

Tips

Choose a braising cut. Beef chuck has enough connective tissue to become succulent during a slow simmer. Stew meat can work, but it may be a mix of cuts that soften at different rates, so judge tenderness rather than relying only on the clock. Avoid very lean steak, which can turn dry and firm in a long braise.
Brown in batches. Crowding the pot traps steam and prevents the beef from developing color. If the pieces release liquid, keep cooking until it evaporates and browning begins, or remove the batch and let the pot heat again before adding the next one.
Use a sensible wine substitute. A dry red wine such as a table wine adds acidity and depth, not a sweet wine flavor. If you do not cook with alcohol, replace it with an equal amount of beef broth and add 1 teaspoon (5 ml) red wine vinegar or lemon juice near the end; the result will be a little less layered, so taste before adding more acid.
Keep the simmer gentle. A vigorous boil can make meat fibers tighten and potatoes break apart. If the stew is too thin at the end, simmer it uncovered for a few minutes; if it is too thick, stir in hot broth or water a little at a time.

Serving Suggestions

Serve the stew in warm, deep bowls, making sure each portion gets beef, potatoes, vegetables, and plenty of sauce. Crusty bread is useful for soaking up the tomato-and-wine broth. For a more filling plate, spoon the stew over steamed white rice, boiled potatoes, or soft polenta; rice is a particularly practical choice when the broth is generous.

A simple green salad with a sharp vinaigrette balances the rich braise, while steamed green beans or sautéed greens make an easy vegetable side. Offer extra chopped parsley and a little piri-piri sauce at the table so diners can add freshness or heat to their own bowl. If serving guests, let the stew rest for 10 minutes before ladling it out; the sauce settles and is less likely to be scalding hot.

Variations

Make it more peppery. Portuguese piri-piri is a chile-based sauce that can vary in heat and acidity. Add it gradually, or use the red pepper flakes listed above for straightforward heat. The flakes do not bring the same bright, tangy character, so the small amount of vinegar in the substitute helps approximate that lift.

Add Portuguese chouriço. For a more pronounced smoky, savory flavor, brown about 4 oz (115 g) sliced Portuguese chouriço after browning the beef, then set it aside and return it to the pot with the broth. Portuguese chouriço can be hard to find; Spanish chorizo or another smoked sausage is a practical substitute, though it will change the seasoning and may make the stew saltier. Taste before adding extra salt.

Use different vegetables. Parsnips or turnips can replace some of the carrots, and mushrooms can be browned with the onion for an earthier flavor. Add quick-cooking vegetables near the end so they keep their shape. You can also leave out the peas if you prefer a more traditional-looking brown stew; they add color and sweetness rather than being essential to the sauce.

Adjust the potatoes. Waxy potatoes hold their shape well, while russets soften more and thicken the broth. If using russets, cut them into larger chunks and check them a little earlier. For a stew without potatoes, serve the beef and vegetables over rice or bread instead.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking, in shallow covered containers. The stew keeps for 3 to 4 days in the refrigerator. The potatoes will absorb some broth as they sit, so the chilled stew may be thicker the next day; that is normal.

Reheat only the portion you plan to eat, either in a saucepan over medium-low heat or in a microwave-safe dish. Stir occasionally and add a splash of broth or water if needed. Reheat leftovers to 165°F (74°C), checking with a food thermometer, and bring the sauce to a gentle simmer. For longer storage, freeze cooled stew in airtight freezer containers for up to 3 months for best quality. Thaw overnight in the refrigerator and reheat to 165°F (74°C); potatoes may be softer after freezing.

Frequently Asked Questions

Can I make Portuguese-style beef stew ahead?
Yes. The stew can be cooked a day ahead, cooled, covered, and refrigerated within 2 hours. Its flavors mingle as it rests, and the fat may firm on top, making it easy to lift off if you prefer a less rich broth. Reheat gently, adding a little liquid if the potatoes have absorbed much of the sauce, and bring the leftovers to 165°F (74°C).

What cut of beef is best?
Beef chuck is a reliable choice because its marbling and connective tissue suit a long, moist cook. Brisket or boneless short rib can also work, though their fat levels and cooking times differ. Cut the meat into similarly sized pieces so they cook at a similar rate, and use fork tenderness as the final guide.

Can I make this stew in a slow cooker?
Yes, but brown the beef and soften the vegetables in a skillet first for better flavor. Transfer them to the slow cooker with the remaining ingredients except the potatoes, peas, vinegar, and parsley. Cook on low until the beef is tender, usually about 7 to 8 hours, then add potatoes for roughly the final 2 to 3 hours and peas near the end. Slow cookers vary, so check that the potatoes are tender and the beef reaches the USDA FSIS safe minimum temperature.

Why is my beef still tough?
It probably needs more time at a gentle simmer. Toughness early in the braise does not necessarily mean the beef is ruined; connective tissue takes time to soften. Keep the pot covered and bubbling lightly, check every 15 minutes, and add a little hot broth if the liquid level drops too far.

Can I thicken the broth?
Often, a few minutes of uncovered simmering is enough to reduce it. For a thicker sauce without reducing much liquid, mash two or three potato pieces against the side of the pot and stir them back in. A slurry of 1 tablespoon cornstarch (8 g) mixed with 1 tablespoon cold water (15 ml) also works; stir it in and simmer for a minute or two until the sauce thickens.

Is this a single traditional Portuguese recipe?
No single version represents every Portuguese household or region. Beef stews may differ in seasoning, vegetables, and whether wine or sausage is used. This recipe is a Portuguese-style home-cooking interpretation built around beef, garlic, paprika, tomatoes, wine, and potatoes rather than a claim to be the only traditional formula.

More recipes to cook

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

Spotted an error? Tell us and we will correct it (corrections policy).