Jardineira de Vaca à Portuguesa | Traditional Portuguese Beef and Vegetable Stew 🇵🇹
Traditional Portuguese Beef and Vegetable StewA comforting Portuguese one-pot stew made with tender flank steak, potatoes, carrots, peas and green beans, all simmered in a flavourful homemade tomato and white wine molho. A hearty, family-friendly meal made with simple ingredients and plenty of Portuguese flavour. ♥️
Ingredients
- 1½ lb flank steak, cut against the grain into bite-sized triangles
- 3 tablespoon extra virgin olive oil divided
- 1 large yellow onion finely chopped
- 4 garlic cloves minced
- 1 bay leaves
- 2 medium ripe tomatoes finely chopped
- 1 tablespoon Tomato Paste
- 1 tablespoon Pimenta Moída optional
- 1 tablespoon Paprika
- ½ cup 125 ml dry white wine
- 2 cups 500 ml low-sodium beef broth, plus more as needed
- 1 teaspoon salt divided, plus more to taste
- ½ teaspoon freshly ground black pepper
- 2 tablespoon fresh parsley chopped
- 4 medium Yukon Gold potatoes approximately 600 g, peeled and cut into 1-inch cubes
- 2 cups frozen mixed carrots and peas
- 1 cups frozen feijão-verde green beans
Instructions
- Prepare the beef
- Slice the flank steak against the grain into strips, then cut diagonally into bite-sized triangles. Pat dry and season with ½ teaspoon salt and the black pepper.
- Brown the beef
- Heat 2 tablespoons olive oil in a large heavy-bottomed pot over medium-high heat. Brown the beef in batches for approximately 2 minutes per side. Remove and set aside. The beef does not need to be fully cooked.
- Prepare the refogado
- Reduce heat to medium. Add the remaining tablespoon of olive oil, chopped onion and bay leaf. Sauté for 5–7 minutes until softened. Add the minced garlic and cook for another minute.
- Build the molho
- Add the chopped tomatoes and cook for approximately 5 minutes until softened. Add in tomato paste, paprika and pimenta moída if using. Pour in the white wine, scraping the bottom of the pot to release the browned bits. Simmer for 2–3 minutes.
- Simmer the beef
- Return the beef and any accumulated juices to the pot. Add 2 cups beef broth and the remaining ½ teaspoon salt. Bring to a gentle simmer, cover and cook over low heat for approximately 45–70 minutes, or until the beef is nearly fork-tender. Add additional broth or water if needed.
- Add the potatoes
- Stir in the cubed potatoes, cover and simmer for approximately 10-15 minutes. almost fork tender.
- Add the frozen vegetables
- Add the frozen carrot and pea mixture and frozen green beans directly to the pot. Stir gently, cover and simmer for another 8–12 minutes, or until the potatoes and vegetables are tender. Allow a few additional minutes if the carrots are larger.
- Finish and serve
- Remove the bay leaves. Taste and adjust the seasoning. For a slightly thicker molho, gently mash 2–3 pieces of potato into the sauce. Stir in the fresh parsley, allow to rest for 5 minutes and serve warm with a fresh crusty Portuguese bread.
Notes
Choosing the beef: Flank steak is my preferred cut, but chuck (acém), beef shank (chambão) or stewing beef also work. Adjust the cooking time until the beef is tender.
Cutting the flank steak: Always cut against the grain. I love cutting mine into triangles for tender, easy-to-eat bites.
Frozen vegetables: Add directly from frozen toward the end of cooking. No thawing required.
Molho consistency: The sauce should lightly coat the beef and vegetables. Add broth if it becomes too thick, or mash a few potatoes to thicken it naturally.
Storage: Refrigerate in an airtight container for 3–4 days or freeze for 2–3 months for best quality.
Cutting the flank steak: Always cut against the grain. I love cutting mine into triangles for tender, easy-to-eat bites.
Frozen vegetables: Add directly from frozen toward the end of cooking. No thawing required.
Molho consistency: The sauce should lightly coat the beef and vegetables. Add broth if it becomes too thick, or mash a few potatoes to thicken it naturally.
Storage: Refrigerate in an airtight container for 3–4 days or freeze for 2–3 months for best quality.
