Beefs Portuguese Style Recipes

Steps:

• Heat the oil in a stockpot over medium-high heat. Dust the beef with the flour. Place the beef, garlic, bay leaves, and pepper in the stockpot; cook until the beef is brown; season with salt and cook until beef is tender, about 5 minutes. Add the onion, green pepper, carrot, and paprika; cook until the onion softens, about 5 minutes. Stir in the tomato, wine, water, and parsley. Cover, reduce heat to medium-low and simmer 30 minutes.
• Mix in the red potatoes, sweet potatoes, and green beans; continue to cook until potatoes are easily pierced through with a fork, about 45 minutes.

Steps:

• In a Dutch oven or heavy skillet heat the olive oil over high heat.
• Season the beef with 1/2 teaspoon of the salt and the black pepper.
• Saute the beef, in batches if necessary so that the pan is not crowded, until well-browned on all sides, about 4 minutes. Transfer the beef to a plate and set aside.
• Add the onion and green peppers to the skillet and cook, stirring frequently, until softened and caramelized around the edges, about 6 minutes.
• Add the garlic and cook for 1 minute.
• Add the tomato paste and cook for 2 minutes, stirring constantly.
• Add the tomatoes, water, bay leaf, crushed red pepper and remaining 3/4 teaspoon salt.
• Return the beef to the pan and bring the sauce to a boil.
• Reduce the heat to medium-low and cook, partially covered, for 1 1/2 hours or until the meat is very tender.
• Add the ditalini to the gravy and cook until tender, about 25 minutes.
• Add the parsley. Serve immediately.

Steps:

• Heat oven to 140C/120C fan/gas 1. Heat half the oil in a shallow casserole dish. Brown the steaks well on each side, then remove from the pan. Splash the vinegar into the pan and let it bubble and almost evaporate. Add the rest of the olive oil and the onion, and gently fry on a medium heat for 10-15 mins until softened and starting to colour.
• Once the onion has softened, stir in the garlic and the paprika. Cook for 1 min more, tip in the red wine and chopped tomatoes, then stir through the tomato purée and bay leaves. Season, pop the steaks back into the pan, then cover and place in the oven for 2 hrs, stirring halfway through and adding a splash of water if needed. Cook until the meat is very tender. The stew can now be cooled and chilled for 2 days and reheated or frozen for up to 3 months. To serve, scatter with coriander.