Caçoila | Portuguese Stewed Beef
User Reviews
4.9
-
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
Description
Caçoila | Portuguese Stewed Beef begins with coating a 4 1/2-pound chuck roast cut into sizable chunks with crushed red pepper and refrigerating overnight to infuse the meat with spice. When ready to cook, sliced onions, parsley, smashed garlic cloves, and bay leaves are layered in a Dutch oven. Whole spices wrapped in cheesecloth add aromatic depth during simmering.
The beef is placed on top, dotted with butter or lard, and covered with a mixture of red wine, tomato paste, and ground cinnamon. The pot is brought to a boil then gently simmered for 3 to 3 1/2 hours until the beef becomes very tender. Adjusting lid position during cooking controls the sauce thickness, from stew-like to glaze-like.
This dish traditionally pairs with boiled potatoes, roasted red peppers, or cooked greens to complement the deeply flavored beef. The rich combination of spices, wine, and tomatoes creates a warm, hearty meal highlighting slow-cooked textures and balanced seasoning.
You can substitute pork butt in place of chuck roast following the same cooking method for a variation.
Ingredients
- One (4 1/2-pound) chuck roast cut into 2- to 3-inch (5- to 8-cm) chunks
- 2 tablespoons crushed red pepper 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 clove whole
- kosher salt to taste (optional)
- 3 tablespoons (1 1/2 oz) unsalted butter or lard
- 2 cups red wine hearty, table wine
- 2 tablespoons tomato paste store-bought or homemade
- 1/2 teaspoon ground cinnamon
For serving
- potato optional, white, boiled
- red bell pepper optional, roasted
- Cooked greens (optional)
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 an equal amount of pork butt prepared with the same steps if preferred.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
