Caçoila | Portuguese Stewed Beef

Name: Caçoila | Portuguese Stewed Beef
Prep time: 20 min
Cook time: 3 h
Total time: 1 d
Yield: 8 servings
Ingredients: One (4 1/2-pound) chuck roast; 2 tablespoons crushed red peppers; 1 large (9 oz) onion; 1 bunch parsley; 6 to 8 cloves garlic; 2 bay leaf; 1/2 teaspoon allspice berries; 4 whole cloves; kosher salt; 3 tablespoons (1 1/2 oz) unsalted butter or lard; 2 cups hearty red table wine; 2 tablespoons store-bought or homemade tomato paste; 1/2 teaspoon ground cinnamon; Boiled white potatoes; roasted red peppers; Cooked greens

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4.9

78 reviews

Excellent

Prep Time
20 mins
Cook Time
3 hrs
Total Time
1 d
Servings
8 servings
Calories
567 kcal
Course
Main Course

Caçoila | Portuguese Stewed Beef

Iris Warren

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Caçoila, or Portuguese stewed beef, is a comforting braise of beef, red peppers, and aromatics, cooked very slowly in a red wine, tomato, and butter sauce.

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Ingredients

Servings

One (4 1/2-pound) chuck roast cut into 2- to 3-inch (5- to 8-cm) chunks
2 tablespoons crushed red peppers (see LC Note above), or more to taste, or 1/2 teaspoon crushed red pepper flakes
1 large (9 oz) onion cut into slices
1 bunch parsley coarsely chopped
6 to 8 cloves garlic smashed and peeled
2 bay leaf
1/2 teaspoon allspice berries
4 whole cloves
kosher salt to taste (optional)
3 tablespoons (1 1/2 oz) unsalted butter or lard
2 cups hearty red table wine
2 tablespoons store-bought or homemade tomato paste
1/2 teaspoon ground cinnamon

For serving

Boiled white potatoes (optional)
roasted red peppers (optional)
Cooked greens (optional)

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Instructions

The day before cooking, in a large bowl, coat the beef with the crushed red pepper, cover, and refrigerate overnight.
About 4 hours before you intend to sit down at the table, scatter the onion slices, parsley, garlic, and bay leaves in the bottom of a Dutch oven. Tuck the allspice and cloves in a piece of cheesecloth tied together with kitchen twine or in a tea ball and toss them in the Dutch oven. If desired, season the beef with salt. Place the beef on top and dot with the butter or lard.
In a measuring glass or bowl, stir together the wine, tomato paste, and cinnamon and pour it over the beef.
Bring the mixture to a boil, reduce the heat to a very gentle simmer, cover, and cook until the meat is very tender, 3 to 3 1/2 hours, turning the pieces occasionally. For a more stew-like version, keep the lid on for the duration of cooking. For a more concentrated, glaze-like sauce version, about halfway through cooking, remove the lid to let some of the liquid evaporate so the sauce can concentrate in consistency and flavor.
Remove the bay leaves and the cheesecloth pouch or teaball. If desired, serve the caçoila with boiled white potatoes, roasted red peppers, and cooked greens.

Notes

You can use the same amount of pork butt cooked in the same manner.

Nutrition Information

Show Details

Serving 1portion Calories 567kcal (28%) Carbohydrates 6g (2%) Protein 50g (100%) Fat 34g (52%) Saturated Fat 16g (80%) Monounsaturated Fat 16g Trans Fat 2g Cholesterol 187mg (62%) Sodium 249mg (10%) Fiber 1g (4%) Sugar 2g (4%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 567 kcal

% Daily Value*

Serving	1portion
Calories	567kcal	28%
Carbohydrates	6g	2%
Protein	50g	100%
Fat	34g	52%
Saturated Fat	16g	80%
Monounsaturated Fat	16g	80%
Trans Fat	2g	100%
Cholesterol	187mg	62%
Sodium	249mg	10%
Fiber	1g	4%
Sugar	2g	4%