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Close-up of Portuguese beef stew in a white bowl, showing tender beef, potatoes, tomatoes, and parsley garnish.
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Portuguese Beef Stew

A rustic stew of beef, potatoes, tomatoes, and wine—seasoned with garlic, paprika, and a warm touch of cinnamon for a Portuguese-inspired dinner.
Course Main Dishes
Cuisine Portuguese
Prep Time 25 minutes
Cook Time 50 minutes
Marinating Time 3 hours
Total Time 4 hours 15 minutes
Servings 4
Calories 772kcal
Author Michelle Ordever

Equipment

Ingredients

  • 2 pounds chuck beef roast (Braising or Stewing Steak) cut into 1-inch cubes
  • 10 garlic cloves chopped and divided
  • 1 tablespoon smoked paprika
  • 2 tablespoons extra virgin olive oil divided
  • Sea salt and black pepper to taste
  • 5 medium red potatoes peeled and chopped into 1-inch pieces
  • 2 onions sliced
  • 15 ounce can diced tomatoes undrained
  • 1 cup dry white wine
  • 2 cups beef broth
  • 1 cinnamon stick
  • Fresh parsley roughly chopped, for serving
US Customary - Metric

Instructions

  • In a large bowl, combine beef cubes, half the garlic, smoked paprika, 1 tablespoon olive oil, and salt and pepper to taste. Mix well, cover, and refrigerate for 2–3 hours.
    Large pot filled with raw beef cubes topped with chopped garlic and paprika, surrounded by red potatoes, parsley, onions, and a cinnamon stick.
  • Heat a skillet over medium heat. Add remaining tablespoon olive oil, onions, and the rest of the garlic. Cook for 4–5 minutes until onions are softened and lightly browned.
    Sliced red onions and chopped garlic sautéing in a skillet with oil.
  • Stir in diced tomatoes and cook for 2 minutes. Pour in the white wine, scraping up any browned bits. Simmer for 5–10 minutes, then remove from heat.
  • Heat a Dutch oven, large saucepan, or stockpot over medium-high heat. Working in batches, add the beef and sear for 2–3 minutes per side until browned. Scrape in any leftover marinade from the bowl.
    Partially cooked beef stew in a pot on a white surface, surrounded by potatoes, diced tomatoes, and stacked bowls.
  • Add the potatoes, then pour the onion, garlic, tomato, and wine mixture over the top. Add beef broth and the cinnamon stick and stir together.
    Cinnamon stick added on top of beef, potatoes, and tomato mixture in a pot for seasoning.
  • Bring to a low boil, then reduce heat and cook uncovered for 30–45 minutes, or until the beef is tender and potatoes are cooked through.
    Pot filled with beef, potatoes, onions, and tomatoes combined together, ready to simmer into a stew.
  • Remove from heat and let rest for 5 minutes. Season with extra salt and pepper if needed.
  • Ladle stew into bowls, sprinkle with parsley, and serve hot with warm bread. Serve and enjoy!
    Bowl of Portuguese beef stew with beef chunks, potatoes, tomatoes, and parsley garnish, served alongside slices of rustic bread. Text overlay says: “Get the recipe on The Purple Pumpkin Blog”.

Notes

Tips

  • Cut beef into even 1-inch cubes for consistent cooking.
  • Marinate for 2–3 hours; overnight develops deeper flavor.
  • Use a Dutch oven for steady heat and an even simmer. Alternatively, use a large saucepan or stockpot.
  • Taste at the end and adjust salt, pepper, and acidity; a small splash of wine can brighten the stew.
 

Substitutions

  • Paprika: Swap smoked paprika for sweet (milder) or hot (spicier).
  • Wine: Use red wine for a richer stew, or add extra beef broth for an alcohol-free option.
  • Potatoes: Red potatoes can be replaced with Yukon Gold or Maris Piper.
  • Onions: Substitute shallots for a slightly sweeter flavor.
  • Broth: Beef broth yields the best flavor, but chicken or vegetable broth can be used as a substitute in a pinch.
 

Leftovers

  • Storage: Cool completely, then refrigerate in an airtight container for up to 3 days.
  • Reheating: Warm gently on the stovetop over low heat, stirring occasionally, or microwave in short bursts until piping hot.
 

Freezing

  • Freeze: Portion cooled stew into freezer-safe containers; freeze for up to 3 months.
  • Thaw: Defrost overnight in the refrigerator.
  • Reheat: Simmer gently on the stove until heated through; add a splash of broth if needed.
Always consult the Food Standards Agency in your country for the most up-to-date advice on storing and freezing foods: Food Safety (USA) | Food Standards Agency (UK).

Nutrition

Calories: 772kcal | Carbohydrates: 57g | Protein: 52g | Fat: 34g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Trans Fat: 2g | Cholesterol: 156mg | Sodium: 838mg | Potassium: 2426mg | Fiber: 8g | Sugar: 9g | Vitamin A: 1039IU | Vitamin C: 39mg | Calcium: 150mg | Iron: 9mg