Portuguese Beef Stew

Portuguese Beef Stew
Stew Header

Portuguese Beef Stew is just a Tender Delicate Mouthful of Goodness. With Tender Stewing Beef & Chunky Vegetables. Serve with some Butted Dinner Rolls.

Carne Guisada (Portuguese Beef Stew) is an extremely simple and very tasty dish that will Make Your Belly Smile. It’s not really a stew, but more of a goulash. The same ingredients that go into a Chorizo are used in the Stew.

Great for cold winter months or on a Sunday evening. Where you can just have everything ready to go. Place it on the heat, let it cook, and walk away. Come back once in a while to check on it, but it practically cooks itself.


Many Thanks to Gabriela & Carolina Dias for not only introducing me to this Dish and making My Belly Smile. But sharing with me how to make it, so I can have it at home anytime. This will definitely become a regular.

Portuguese Beef Goulash

The beautiful thing about this stew is that it’s not really a stew. Not in the sense where the vegetables are sitting in a thickened liquid.

Instead, the vegetables are lifted up from the small amount of liquid and served in a bowl like a Goulash. The Vegetables are soft to the bite with very tender meat and loaded with flavor throughout both the Vegetables & Meat. Served with Buttered Bread or Dinner Rolls. It’s just Hearty & Extremely Satisfying, and it’s easy too.

Bowl of Portuguese Beef Stew
Bowl of Portuguese Beef Stew

Portuguese Beef Stew Ingredients


Use Olive Oil, Lard, Butter, or rendered Beef Fat/Beef Suet to saute the vegetables. The Chorizo Sausage will also contribute fat as the stew is simmering.

Onion & Garlic

The dish starts with diced or sliced Onions and chopped Garlic, Sauteed in Fat.

Onion & Garlic
Onion & Garlic

Stewing Meat

1 lb of Stewing Beef cut into bite-size along with 1 – 2 Chorizo Sausages (Mild or Spicy), left whole or chopped up. The Chorizo Sausage really contributes to the overall flavor.

The larger the Chunk of Beef, the longer it will take simmering to achieve tender softened meat, generally around 1 – 2 hours of a gentle simmer.

Some will marinate the meat with the Wine & Tomato Paste refrigerated overnight and then add it to the Onions & Garlic to cook a bit before the liquids go in to simmer.

Stewing Meat
Stewing Meat
Portuguese Chorizo Sausage
Portuguese Chorizo Sausage

Visit your local Portuguese Store to pick up the Chorizo/Chourico Sausages as well as the Pimento Paste. These are well worth it.

Beef Stew Paste

The Beef Stew Paste is a combination of Tomato Paste, Portuguese Pimento Paste (Mild or Hot), Sea Salt, and Paprika. Combine and mix well in a small bowl and add to the pot after the meat has cooked for a bit.

The paste adds a bit of thickness and Flavor from the Pimento Paste & Paprika. It also creates a fond on the bottom of the pan that is picked up by the wine & water.

Ferma Hot Pimento Paste
Ferma Hot Pimento Paste
Paste Mix
Paste Mix

Portuguese Beef Stew Liquids


Use about 1 Cup of either a Red or White Wine. Exchange the Alcohol with Beef Broth if you’d prefer to not use any alcohol for the stew.

The type is entirely up to you, if it tastes good to drink, it will taste good to cook with.


Add Water to blend the flavors and simmer everything. Add more water if needed when it comes time to add the Potatoes & Carrots. You want the liquid to barely cover. Optionally exchange the water for Beef Broth.

Potatoes & Carrots

White Potatoes or Golden Yukons work really well. Although you can use any kind of Potatoes.

Peel the Potatoes & Carrots. Quarter the Potatoes and slice the Carrots into about 1/4 inch thick. Add them to a bowl and cover with water until ready to use.

If the Potatoes are large, slice them in half lengthwise and half again lengthwise, and then chop into cubes.

Strain and add to the stew after the meat is tender. Then simmer for about 20 minutes to just tender. Remove the pot from the heat and let rest covered for 20 minutes. Which will further cook the vegetables until very tender at the same time cooling the stew down and allowing the flavor in the liquid to permeate the vegetables.

Potato and Carrots
Potato and Carrots


This recipe uses Paprika, Bay Leaves, and Sea Salt as added Seasoning and relies on the Chorizo Sausage, Paste, and Wine for Flavor.

Add additional ingredients according to your taste. Add Allspice or Portuguese Allspice, Chili Flakes, Cumin & Cinnamon.

Portuguese Allspice Blend

There is also an Allspice Blend that is called Portuguese Allspice. This is not the same as the Spice Allspice. This varies and can contain very few or numerous ingredients. Such as Paprika, Oregano, Parsley, Cumin, Chili Powder, Cinnamon, Bay Leaves, Allspice, Lemon Zest, Orange Zest, Clove, Nutmeg, Ginger.

A simple Portuguese Allspice blend is listed below.

  • 1/4 C Sweet Paprika
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Turmeric
  • 1/4 tsp Ground Orange Rind.

Portuguese Beef Stew Addins

Add in extra ingredients as you see fit.

  • Green Peas
  • Cumin or Cinnamon
  • Clove
  • Bacon with the rendered fat
  • Parsley
  • Beef Broth
  • Waxed Beans
  • Peppers
  • Tomatoes

Portuguese Beer Stew

Everything remains the same, just exchange the Wine with Beer for a Portuguese Beer Stew.

Portuguese Beef Stew Pin

Portuguese Beef Stew

Azores style Beef Stew with Fall Apart Meat, Chorizo Sausage & Big Chunks of Tender Potatoes. Serve with Buttered Bread or Dinner Rolls.
Prep Time10 mins
Cook Time1 hr 30 mins
Rest Time20 mins
Course: Main Course, Stew
Cuisine: Portuguese
Keyword: Carne Guisada, Portuguese Beef Stew, Portuguese Beer Stew, Portuguese Goulash
Servings: 4 portions
Author: JAH


  • Stockpot


  • 1 lb Stewing Beef
  • 1-2 Chorizo Sausages - – Whole or Chopped
  • 1 C Wine - – White, Red, or Beer
  • 3 C Water
  • 1 lb Potatoes - – Quartered
  • 1/2 lb Carrots - – Peeled & Sliced 1/4 inch
  • 1/4 C Green Peas
  • 1 Large Onion - – Diced or Sliced
  • 3-5 Cloves Garlic - – Chopped
  • 2 Bay Leaves
  • 2 Tbl Fat - – Olive Oil, Lard, Butter or Beef Suet
  • 2 Tbl Paprika
  • 2 Tbl Tomato Paste
  • 2 Tbl Pimento Paste
  • 1 tsp Sea Salt


  • Prepare the Potatoes & Carrots and place them into a bowl with water to cover. Keep them here until ready to use.
    In a small bowl, combine Tomato Paste, Pimento Paste, Paprika, and Salt. Set this aside.
  • Sautee Onions & Garlic in a pan with Fat over medium heat until softened.
    Add Meat & Whole or Sliced Chorizo Sausage and cook for a few minutes.
    Add Paste mixture and cook for 30 seconds.
    Add Wine, Water, Bay Leaves and bring to a boil. Reduce the heat to medium low, cover and simmer for 1 – 2 hours or until the meat is very tender.
  • Increase the heat to medium. Strain the Carrot & Potatoes and mix them into the stew, add water if needed, cover, and simmer until the Vegetables are just tender, about 20 minutes.
    Add the Green Peas. Remove from heat and leave covered to rest for about 20 minutes. Add more Salt if needed and Serve.
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