Carne Guisada Recipe | Authentic Portuguese Beef Stew
Why You Will Love This Recipe
Get ready for a comforting bowl of carne guisada that’s all about flavor! This Portuguese beef stew starts with a savory mix of garlic and tomato paste, giving it a rich base. With a touch of piri-piri heat and sweet potatoes, this one-pot wonder simmers until the beef is super tender. It’s perfect for a cozy Sunday dinner and tastes even better the next day!
Tips for Success
• When browning the beef, do it in batches to avoid overcrowding the pan, which can cause the meat to steam instead of sear. This step is crucial for developing deep flavor and a nice crust on the meat.
• For added depth of flavor, consider marinating the beef in a mixture of red wine, garlic, and herbs (like thyme or rosemary) for a few hours or overnight before cooking. This will enhance the tenderness and infuse additional flavors into the carne guisada.
• Avoid adding too much water at the start; instead, add it incrementally as the stew simmers. This will help you control the consistency of the stew and ensure it doesn't become too watery. The natural juices from the tomatoes and beef will also contribute to the overall flavor and thickness.
Frequently Asked Questions
Can I use a different cut of beef for this stew?
Yes, you can substitute other cuts of beef such as chuck roast or brisket. These cuts tend to be more flavorful and will also become tender with long cooking.
How should I store leftovers of carne guisada?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze the stew for up to 3 months. Just be sure to let it cool completely before freezing.
What can I use instead of fresh parsley?
If you don't have fresh parsley on hand, you can substitute it with dried parsley (use about 1 tablespoon) or omit it altogether. If you're looking for a similar flavor, fresh cilantro or basil can also be nice alternatives.
Recommended Drink Pairings
- Red Bordeaux: This wine's tannins and acidity complement the richness of the beef stew.
- Portuguese Vinho Verde: Its lightness and slight effervescence balance the hearty flavors of the dish.
- Sparkling Water: The carbonation refreshes the palate between bites of the savory stew.
- Chai Tea: The warm spices in chai enhance the aromatic qualities of the stew.
- Dark Beer: A stout or porter adds depth and a roasted flavor that pairs well with the beef.
Ingredients
Equipment:
With all your ingredients and equipment gathered, you are ready to get started!
Directions
- 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.
- Sauté 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, carrot 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, partially covered and let the beef cook for 45 minutes.
- Add the potatoes and sweet potato and cook until they are easily pierced through with a fork (about 45 minutes).
- Add the parsley and serve immediately.
Nutritional Facts (Per Serving)
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