Best 4 Lydias Portuguese Beef Stew Recipes

Welcome to the world of culinary delight, where flavors dance and aromas tantalize the senses! Embark on a journey to discover the delectable "Lydia's Portuguese Beef Stew," a dish that embodies the essence of comfort food and culinary artistry. With its rich, hearty broth, tender beef, and symphony of vegetables, this stew promises to warm your soul and leave your taste buds craving more. In this article, we will delve into the secrets of crafting this Portuguese masterpiece, providing you with a step-by-step guide and essential tips to ensure you create a dish that will be the talk of your table. So, gather your ingredients, prepare your cooking tools, and let's embark on a culinary adventure that will transport you to the vibrant streets of Portugal.

Here are our top 4 tried and tested recipes!

LYDIA'S PORTUGUESE BEEF STEW

Lydia's Portuguese Beef Stew image

This is Lydia's way to make beef stew. Lydia came to the United States when she was 18. She shared this recipe with me back in 1998. Very hardy, buttery and filling. Good comfort food. I have never done it, but I see where this could be converted to a slow cooker after sauteing the beef.

Provided by bshemyshua

Categories Stew

Time 1h45m

Yield 6-8 serving(s)

Number Of Ingredients 8

Ingredients

1/2 cup butter
1 -2 lb beef roast (depending on how much beef you like) or 1 -2 lb beef steak, cubed for stew (depending on how much beef you like)
1 small diced onion
8 medium potatoes, peeled and chopped
1 cup diced carrot
1/2 medium head of cabbage, chopped
salt
garlic salt or garlic powder

Steps:

Melt butter in a dutch oven and saute beef in butter until brown. Add onions for an additional 3-5 minutes just until translucent.
Add potatoes and enough water to cover meat and potatoes.Bring to a simmer and cook until meat and potatoes are tender(about 45-60 minutes).
Add carrots and cabbage last, cook until cabbage is tender.(maybe 20 minutes).
Add last, salt and garlic salt/powder to taste.

Nutrition Facts : Calories 577.7, Fat 30.5, SaturatedFat 15.8, Cholesterol 92.8, Sodium 197.2, Carbohydrate 56.8, Fiber 8.7, Sugar 6.3, Protein 21.2

MOM'S PORTUGUESE BEEF STEW

Mom's Portuguese Beef Stew image

This is a favorite home meal from my mom. My sister had to write while my mom cooked in order to get the recipe right. It's easy and will impress anyone. Serve steaming hot on a bed of white rice.

Provided by dolcevita

Categories Soups, Stews and Chili Recipes Stews Beef

Time 2h

Yield 6

Number Of Ingredients 18

Ingredients

2 tablespoons extra-virgin olive oil
1 pound beef stew meat, cut into cubes
1 tablespoon all-purpose flour
8 cloves garlic, minced
2 bay leaves
1 pinch ground black pepper
1 pinch salt
1 onion, chopped
1 green bell pepper, chopped
1 carrot, chopped
1 pinch paprika
½ fresh tomato, chopped
1 cup white wine
1 cup water
2 sprigs fresh parsley
3 red potatoes, peeled and cubed
1 sweet potato, peeled and cubed
1 (14.5 ounce) can green beans, drained

Steps:

Heat the oil in a stockpot over medium-high heat. Dust the beef with the flour. Place the beef, garlic, bay leaves, and pepper in the stockpot; cook until the beef is brown; season with salt and cook until beef is tender, about 5 minutes. Add the onion, green pepper, carrot, and paprika; cook until the onion softens, about 5 minutes. Stir in the tomato, wine, water, and parsley. Cover, reduce heat to medium-low and simmer 30 minutes.
Mix in the red potatoes, sweet potatoes, and green beans; continue to cook until potatoes are easily pierced through with a fork, about 45 minutes.

Nutrition Facts : Calories 398.3 calories, Carbohydrate 37.9 g, Cholesterol 64.9 mg, Fat 12 g, Fiber 6.5 g, Protein 27.4 g, SaturatedFat 3.4 g, Sodium 279.1 mg, Sugar 6.3 g

PORTUGUESE SPICED BEEF STEW

Portuguese Spiced Beef Stew image

Make and share this Portuguese Spiced Beef Stew recipe from Food.com.

Provided by ratherbeswimmin

Categories Stew

Time 8h35m

Yield 5 serving(s)

Number Of Ingredients 13

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 7 ounces French bread, torn into 3 inch chunks
2 tablespoons chopped of fresh mint (optional)

Steps:

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.

Nutrition Facts : Calories 668.9, Fat 34, SaturatedFat 11.6, Cholesterol 116.1, Sodium 848.3, Carbohydrate 38.9, Fiber 5.2, Sugar 10.9, Protein 43.4

BEEFS PORTUGUESE STYLE

Beefs Portuguese Style image

This is a recipe that I got from my mother-in-law. She doesn't measure, so it took me a while to get it close. The gravy is close to the one they use in Portuguese restaurants.

Provided by DARMYST

Categories World Cuisine Recipes European Portuguese

Time 30m

Yield 6

Number Of Ingredients 8

Ingredients

¾ cup red wine
¼ cup water
10 cloves garlic, chopped
1 tablespoon chile paste
½ teaspoon white pepper
½ teaspoon salt
6 (4 ounce) beef tenderloin steaks
⅓ cup vegetable oil

Steps:

In a medium bowl, combine red wine, water, garlic, chile paste, white pepper and salt. Add beef, and turn to coat evenly.
In a large heavy skillet over medium heat, fry 3 steaks for 2 minutes on each side; Set steaks aside, and drain liquids into the red wine mixture. Repeat with remaining beef.
Pour oil into skillet, and reduce heat to medium-low. Fry steaks for a second time, 2 minutes on each side. Drain oil, and return all steaks and marinade to the pan. Allow to boil for 2 minutes.

Nutrition Facts : Calories 466.7 calories, Carbohydrate 4 g, Cholesterol 80.5 mg, Fat 38.6 g, Fiber 0.2 g, Protein 20.5 g, SaturatedFat 12.6 g, Sodium 271.9 mg, Sugar 0.7 g

Tips:

For the best flavor, use a combination of chuck roast and short ribs. These cuts have a good amount of fat and connective tissue, which will break down during cooking and create a rich, flavorful stew.
Sear the meat in batches before adding it to the stew pot. This will help to brown the meat and develop its flavor.
Use a variety of vegetables in your stew. This will add flavor, color, and nutrients to the dish.
Don't be afraid to experiment with different spices and herbs. A good starting point is to use a combination of garlic, paprika, cumin, oregano, and bay leaves.
Simmer the stew for at least 2 hours, or until the meat is tender and the vegetables are cooked through.
Serve the stew over rice, mashed potatoes, or crusty bread.

Conclusion:

Portuguese beef stew is a hearty, flavorful dish that is perfect for a cold winter day. It is also relatively easy to make, and it can be tailored to your own taste preferences. Whether you like your stew spicy or mild, with more vegetables or more meat, there is a Portuguese beef stew recipe out there for you. So next time you are looking for a comforting and delicious meal, give Portuguese beef stew a try.