Azores style Beef Stew with Fall Apart Meat, Chourico Sausage & Big Chunks of Tender Potatoes. Serve with Buttered Bread or Dinner Rolls.
Servings: 4 portions
Equipment
- 1 Stockpot
- 1 Large Bowl for the carrots and potatoes
- 1 Small Bowl for the paste
Ingredients
- 1 lb Stewing Beef
- 1-2 Mild Chourico Sausages - or Hot, 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 Sweet Pimento Paste - or Hot for spicy
- 1 tsp Sea Salt
Instructions
- 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.
- Sauté Onions & Garlic in a pan with Fat over medium heat until softened. Add Meat & Whole or Sliced Chourico Sausage and cook for a few minutes. Add paste mixture and cook for 30 seconds.Then 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 Carrots & 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.
Notes
See how to make your own Portuguese Chourico Sausages, or skip the Sausage making entirely and just use the desired amount of Chourico Kebab meat directly for this recipe.
Once marinated for 24 hours, it can be added just the same as Chourico Sausages. Any leftovers can be skewered for Kebabs or portioned and frozen to make this dish again or Chourico Kebabs and any other dish where Chourico Sausages are used.