I am a mom of three with a career and a love for cooking. Whether you have been cooking for years or weeks, these recipes are perfect.
The Story Behind My Stew
In my home, beef stew was always a staple. I remember walking into my grandma's house and knowing exactly what was on the stove because of the delicious aroma. Sitting around the table with my family and enjoying this fantastic meal is one of my fondest childhood memories.
Fast forward a few years, and this recipe was the first thing I learned to cook and frequently make for my children. They enjoy the delicious stew while sharing their day's adventures around our dinner table, and I can't think of a better way to eat this nostalgic meal.
|Prep time||Cook time||Ready in||Yields|
2 hours 20 min
- 1 lb Beef Chuck, Cubed
- 2 tbsp Olive Oil
- 2 Medium yellow onions, Chopped
- 1 cup Beer (optional) not lager
- 1/2 Portuguese Chourico Caseiro, 1 inch slices
- salt to taste
- 1 tsp Pepper
- 2 tsp Smoked Paprika
- 2 Large carrots, pealed, 2 inch chunks
- 2 cups Green beans, cut long
- 1 cup Beef stock, (Low Sodium)
- 2 Bay leaves
- 1 Chopped tomato
- 28 oz can Crushed tomato
- Add olive oil to stick pot and bring to sizzle on medium heat.
- Add onions and saute until translucent. Once translucent, add all dry ingredients and fresh tomato and mix together
- Add beef and chorizo stir together with contents of the pot. Lower to low heat and let cook for 30 minutes, stirring occasionally.
- Bring back to medium heat and add beer, crushed tomato and bay leaves. (Add green beans and carrots about 45 minute into cooking)
- Stir and bring to simmer on high heat. Once simmering, bring to low heat for 1.5 hours, stirring occasionally.
- Meat should be fork tender, if not, leave on low heat for another 20-30 minutes.
This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.
© 2021 Celia Ribeiro