How to make Beef Stew? Preferably portuguese style?

Answer 1

Mood Beef (Portuguese Style Beef with Peppers and Ditalini) Recipe courtesy Emeril Lagasse, 2004



1/4 cup olive oil
1 1/2 pounds beef round steak, cut into thin strips
1 1/4 teaspoons salt
1/4 teaspoon ground black pepper
1 large onion, thinly sliced
2 green peppers, cut into thin strips
6 cloves garlic, minced
6 tablespoons tomato paste
1 (35-ounce) can Italian plum tomatoes, crushed with your hands, with their juice
1 1/2 cups water
1 bay leaf
1/2 teaspoon crushed red pepper
1 cup ditalini pasta
2 tablespoons minced parsley leaves


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.

Answer 2

Mood Beef (Portugese Beef Stew)

6 servings 2¼ hours 15 min prep

1/4 cup olive oil
1 1/2 lbs beef round steak, cut into thin strips
1 1/4 teaspoons salt
1/4 teaspoon ground black pepper
1 large onion, thinly sliced
2 green peppers, cut into thin strips
6 garlic cloves, minced
6 tablespoons tomato paste
1 (35 ounce) can Italian plum tomatoes, crushed with your hands, with their juice
1 1/2 cups water
1 bay leaf
1/2 teaspoon crushed red pepper flakes
1 cup ditalini
2 tablespoons minced fresh parsley leaves

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.

Answer 3

Portuguese Spiced Beef Stew

Ingredients:
2 tablespoons olive oil
2 lbs beef bottom round steaks, cut into 2 inch pieces and trimmed of fat
1/2 teaspoon salt
1/4 teaspoon pepper
2 medium onions, chopped
2 cloves garlic, minced
1 cup dry red wine (Zinfandel)
1 (6 ounce) can tomato paste
1 tablespoon pickling spices
1 bay leaf
1 (28 ounce) can peeled Italian tomatoes, chopped and undrained
7 ounces Italian bread or French bread, torn into 3 inch chunks
2 tablespoons chopped fresh mint (optional)

Heat the olive oil in a large non-stick skillet over medium-high heat.
Add in the beef (may need to do this in batches), cook until meat is browned, stirring frequently.
Transfer beef to 4 quart slow-cooker; season with salt and pepper.
Add a little more oil to the skillet (if needed) and saute the onions for 4 minutes or until softened.
Add in the garlic and saute 1 minute.
Add in the red wine, tomato paste, pickling spices, and bay leaf.
Let simmer and scrape up the browned bits from the bottom of the skillet as you stir.
Remove skillet from heat; stir in tomatoes with juice.
Pour mixture into slow cooker.
Cover and cook on low 6-7 hours.
Skin any fat from surface of stew.
To serve: put bread chunks into individual serving bowls; pour stew over bread and let stand for 5 minutes.
Sprinkle with fresh mint if desired and serve.

Answer 4

its not portuguese but it tastes wonderful

INGREDIENTS
1 pound lean beef chuck, trimmed and cut into 1 inch cubes
2 tablespoons all-purpose flour
2 teaspoons vegetable oil
2 onions, thinly sliced
2 cups fresh sliced mushrooms
2 cloves garlic, minced
2 teaspoons tomato paste
2 cups beef broth
4 cups sliced carrots
2 russet potatoes, sliced into 1/4 inch slices
1 cup chopped fresh green beans
1 tablespoon cornstarch
1 tablespoon cold water
1/4 cup chopped parsley
DIRECTIONS
Coat beef with flour, shaking off excess. In a large nonstick stock pot, heat oil over medium-high heat, add beef and saute until brown, approximately 6 minutes. Remove beef from stock pot and set aside.
Add onions and mushrooms to stock pot and saute for 6 minutes. Add garlic and saute for 1 minute, continually stirring.
Skim off fat any fat from the stock pot and return cooked beef to pot; stir in tomato paste and broth. Add enough water to just cover ingredients and bring to a boil. Reduce heat to low and simmer until beef is tender, about 1 hour and 15 minutes.
Skim off any foam that has accumulated on the surface of stew and add carrots, potatoes and green beans. Cover partially and simmer for 15 minutes.
In a small mixing bowl, mix cornstarch and cold water. Stir mixture into stew. Increase heat and boil uncovered for 1 minute. Sprinkle with parsley and serve