Lydia's Portuguese Beef Stew

Warm, hearty, and richly flavored, Lydia's Portuguese Beef Stew is a soul-soothing classic that brings comfort to your table. This slow-simmered dish features tender beef chuck, hearty russet potatoes, sweet red bell peppers, and earthy carrots, all bathed in a savory broth infused with garlic, paprika, and a splash of white wine for depth. The dish is beautifully seasoned with bay leaves and garnished with fresh parsley for a vibrant finish. Perfect for cozy evenings, this stew pairs wonderfully with crusty bread or steamed rice, making it an irresistible one-pot meal. With its robust flavors and simple cooking techniques, Lydia's Portuguese Beef Stew is destined to become a favorite for family dinners and gatherings alike.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 6

Ingredients

• 2 pounds beef chuck (cut into 2-inch cubes)
• 2 teaspoons salt
• 1 teaspoon black pepper
• 3 tablespoons olive oil
• 1 large yellow onion (diced)
• 4 cloves garlic (minced)
• 1 tablespoon paprika
• 2 bay leaves
• 1 cup white wine
• 4 cups beef broth
• 2 tablespoons tomato paste
• 3 large russet potatoes (peeled and cut into 2-inch chunks)
• 3 medium carrots (peeled and cut into thick slices)
• 1 large red bell pepper (cut into strips)
• 2 tablespoons parsley (chopped, for garnish)

Directions

Step 1

Season the beef chunks with 2 teaspoons of salt and 1 teaspoon of black pepper. Set aside.

Step 2

In a large heavy-bottomed pot or Dutch oven, heat 3 tablespoons of olive oil over medium-high heat.

Step 3

Working in batches, sear the beef on all sides until browned, about 4-5 minutes per batch. Remove the beef from the pot and set aside.

Step 4

In the same pot, add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for another 1-2 minutes until fragrant.

Step 5

Stir in 1 tablespoon of paprika and 2 bay leaves, and cook for 1 minute to toast the spices.

Step 6

Deglaze the pot with 1 cup of white wine, scraping up any browned bits from the bottom of the pot.

Step 7

Return the seared beef to the pot, then add 4 cups of beef broth and 2 tablespoons of tomato paste. Stir to combine.

Step 8

Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1 hour.

Step 9

After 1 hour, add the potatoes, carrots, and red bell pepper to the pot. Stir to combine and continue simmering, covered, for another 45-60 minutes or until the beef and vegetables are tender.

Step 10

Taste and adjust the seasoning with additional salt and pepper if necessary.

Step 11

Remove the bay leaves and discard them. Garnish the stew with chopped parsley before serving.

Step 12

Serve hot with crusty bread or over steamed rice for a complete meal.

Nutrition Facts

Serving size	(3613.7g)

Amount per serving	% Daily Value*
Calories	3832.2

Total Fat 228.3g	0%
Saturated Fat 80.5g	0%
Polyunsaturated Fat 4.1g
Cholesterol 680.4mg	0%
Sodium 9126.6mg	0%
Total Carbohydrate 220.4g	0%
Dietary Fiber 27.6g	0%
Total Sugars 36.0g
Protein 209.5g	0%

Vitamin D 0IU	0%
Calcium 445.5mg	0%
Iron 35.0mg	0%
Potassium 8421.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.4%

Protein: 22.2%

Carbs: 23.4%