Portuguese Stewed Beef

Portuguese Stewed Beef (Cacoila)

👉Ingredients:

↪️2 lbs beef chuck or flank steak, cut into bite-size pieces

↪️2 tablespoons olive oil

↪️1 large onion, chopped

↪️3 garlic cloves, minced

↪️1 green bell pepper, sliced

↪️1 red bell pepper, sliced

↪️1 cup tomato sauce

↪️1 cup beef broth

↪️½ cup dry white wine (optional)

↪️1 bay leaf

↪️1 teaspoon smoked paprika

↪️1 teaspoon dried oregano

↪️Salt and pepper, to taste

↪️Fresh chopped parsley, for garnish

👉Instructions:

✅️1. Brown the beef:

Heat the olive oil in a large pot over medium-high heat. Add the beef in batches and brown it on all sides. Remove the meat and set it aside.

✅️2. Sauté vegetables:

In the same pot, add the chopped onion and minced garlic. Cook for about 3 minutes until softened. Add the sliced peppers and cook another 2–3 minutes.

✅️3. Build the stew:

Stir in the tomato sauce, beef broth, wine (if using), paprika, oregano, bay leaf, salt, and pepper. Return the browned beef and any juices back to the pot.

✅️4. Simmer:

Bring everything to a low simmer. Cover the pot, reduce the heat to low, and cook for 1½ to 2 hours, or until the beef is tender.

✅️5. Finish and serve:

Taste and adjust seasoning as needed. Remove the bay leaf. Serve hot, topped with chopped parsley.

👉Helpful Tips:

▶️1. Choose the right cut:

Chuck roast or flank steak works best for slow cooking—they become super tender and flavorful.

▶️2. Don’t rush the stew:

Let it simmer low and slow. The longer it cooks, the richer and more delicious it gets.

▶️3. Make it ahead:

This dish tastes even better the next day after the flavors have had time to develop. Great for meal prep or leftovers!

🔹️Prep Time: 15 minutes

🔹️Cook Time: 1 hour 45 minutes

🔹️Total Time: 2 hours

🔹️Servings: 6

🔹️Calories: ~420 per serving