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4.9 from 78 votes

Caçoila | Portuguese Stewed Beef

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.

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

Ingredients

  • 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)

Instructions

    Cup of Yum
  1. The day before cooking, in a large bowl, coat the beef with the crushed red pepper, cover, and refrigerate overnight.
  2. 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. 
  3. In a measuring glass or bowl, stir together the wine, tomato paste, and cinnamon and pour it over the beef.
  4. 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.
  5. 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

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

% 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.