Portuguese Carne Guisada (Tender Beef Stew with Potatoes and Carrots)

Portuguese Carne Guisada (Tender Beef Stew with Potatoes and Carrots)

Sandra Correia

This rich and saucy Carne Guisada is a traditional Portuguese beef stew made with tender flank steak simmered slowly in garlic, red wine, and a flavourful broth. Finished with potatoes and carrots, this comforting one-pot meal is perfect served over rice or with crusty bread to soak up the delicious sauce.

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Prep Time 15

Cook Time 1 15

Total Time 1 30

Course Main Course

Cuisine latin, portuguese

Equipment

Large Pot or Dutch Oven
Cutting Board
sharp knife
wooden spoon

Ingredients

1 lb flank steak, cut into 1-inch triangles
Salt, to taste
Black pepper, to taste
3 tablespoon olive oil
1 onion, finely chopped
4-5 garlic cloves, minced
2 teaspoon paprika
1 tablespoon pimenta moida, adjust to taste
1 tablespoon tomato paste
½ teaspoon dried parsley
2-3 dashes of worcestershire sauce
1 bay leaf
½ cup red wine
2 ½ cup beef broth
1 carrot, chopped
8-10 small potatoes or 2 large yukon potatoes
Fresh parsley, chopped (garnish)

Instructions

Prepare the Beef
Cut the flank steak into small triangles about 1 inch thick. Season generously with salt and black pepper.
Sear the Meat
Heat olive oil in a large pot or Dutch oven over medium-high heat. Sear the beef until browned on all sides. Remove the meat from the pot and set aside.
Cook the Aromatics
In the same pot, add the chopped onion and cook for about 3 minutes until softened.
Build the Flavour Base
Add the garlic, paprika, pimenta moída, tomato paste, dried parsley, worcestershire sauce and bay leaf. Stir and cook for about 1 minute until fragrant.
Deglaze the Pot
Pour in the red wine and scrape the bottom of the pot to release all the flavourful bits. Let it simmer for 2 to 3 minutes.
Add the Beef and Broth
Return the seared beef to the pot and pour in the beef broth.
Slow Simmer
Bring to a gentle simmer, cover, and cook on low heat for 45 minutes, allowing the beef to become tender and the flavours to develop.
Add Vegetables
Add the carrots and potatoes. Continue simmering for 20 to 30 minutes, until the vegetables are tender and the beef is fork tender.
Finish and Serve
Taste and adjust seasoning if needed. Garnish with fresh parsley before serving.

Notes

Cutting flank steak against the grain helps the meat become more tender.
Once the stew is finished cooking, cover the pot with the lid and place a kitchen towel, tablecloth or light blanket over the pot to allow the flavours to settle and melt together even more before serving.
Potatoes naturally thicken the sauce as they cook.
If you want extra sauce, add an additional splash of beef broth while simmering.
This stew tastes even better the next day as the flavours deepen.