Beef Stew

Today's recipe is a Portuguese classic, just like the chicken stew I shared before. It's from Pantagruel, and it takes about three hours to cook so it's probably a good weekend recipe. When adding the carrots and shallots, you can also add potatoes, hence avoiding the need to cook a side dish. I didn't add the potatoes to the pot. Instead, I accompanied the beef stew with roasted potatoes (recipe to come).


  • 1kg (2.2lb) stewing beef (I used a cut from the round)
  • 8 bacon slices
  • 10 shallots
  • 2 garlic cloves
  • 2 medium onions
  • 3 carrots
  • 1 bunch of parsley
  • 1 tablespoon vinegar 
  • olive oil, salt, pepper, water, q.s.


Start by chopping the onions and the parsley. Smash the garlic cloves.

Place the bacon on the bottom of a pot and add some olive oil.

Add the chopped onions, the parsley, the garlic, the vinegar and season with pepper.

Rub the piece of meat with salt and add it to the pan. Add 3 tablespoons of water.

Cover your pot and let it cook for 1h30 on low heat.

Add the shallots and the carrots, cover the pot and let cook for 1h30 more. Check from time to time and add water to the pot (1 or 2 tablespoons) if it starts to dry.

Slice the meat and serve!

For a print friendly version visit this recipe at my Recipes Page.


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