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Portuguese Spiced Beef Stew (Soupas)


Ready In: 415 Minutes
Prep Time: 15 Minutes
Cook Time: 400 Minutes
Serves 4

INGREDIENTS

DIRECTIONS

  • In a large skillet, heat the oil over medium-high heat. Add the beef cubes, in batches without crowding, and cook, turning occasionally, until browned on all sides, adding more oil if necessary. Transfer the beef cubes to a 3-1/2-quart slow cooker and season with the salt and pepper.
  • Add more oil to the skillet, if necessary, and heat over medium heat. Add the onions and cook until softened, about 4 minutes. Add the garlic and stir for 1 minute. Stir in the red wine, tomato paste, pickling spices, and bay leaf. (You may prefer to use the pickling spices in a tea ball, or tie them up in a piece of rinsed cheesecloth, but I usually skip this refinement.) Bring to a simmer, scraping up the browned bits on the bottom of the skillet. Remove from the heat and stir in the tomatoes with their juices, breaking them up with the side of a spoon. Transfer the mixture to the slow cooker.
  • Cover and slow-cook until the meat is tender, 6 to 7 hours on low (200°F). Skim the fat from the surface of the stew and discard the bay leaf. If using dried mint, stir into the stew.
  • Place the bread chunks in a large serving bowl. Pour the stew over and let stand for 5 minutes. Sprinkle the stew with the fresh mint, if using, and serve immediately.
  •  SAVE