Viúvas à la Portugaise

Ingredients

• 500g (1.1 lb) beef stew meat, cubed 500g (1.1 lb) beef stew meat, cubed
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 1 red bell pepper, diced 1 red bell pepper, diced
• 2 bay leaves 2 bay leaves
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon ground cumin 1/2 teaspoon ground cumin
• 1/2 teaspoon dried thyme 1/2 teaspoon dried thyme
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 4 cups (950ml) beef broth 4 cups (950ml) beef broth
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 25g, 5g
• Protein: 35g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the onions and garlic, and sauté until they become translucent.
2. 2.
   Add the beef stew meat to the pot and brown it on all sides.
3. 3.
   Stir in the diced tomatoes, carrots, potatoes, and red bell pepper.
4. 4.
   Add the bay leaves, paprika, cumin, thyme, salt, and black pepper. Mix well to coat the ingredients with the spices.
5. 5.
   Pour in the beef broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for about 1.5 to 2 hours, or until the beef is tender.
6. 6.
   Remove the bay leaves and adjust the seasoning if needed.
7. 7.
   Serve the Viúvas hot, garnished with fresh parsley. Enjoy with crusty bread.

Treat your ingredients with care...

• Beef stew meat — For the best results, choose a tender cut of beef suitable for slow cooking, such as chuck or round. Trim any excess fat before cubing the meat to ensure a leaner stew.

Tips & Tricks

• For a richer flavor, marinate the beef in a mixture of red wine, garlic, and herbs for a few hours before cooking.
• If you prefer a thicker stew, you can mix a tablespoon of cornstarch with a little water and add it to the pot during the last 15 minutes of cooking.
• Feel free to customize the vegetables according to your preference. You can add green beans, peas, or even kale for added nutrition and color.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors meld together.
• This stew can also be made in a slow cooker for added convenience. Simply follow the same steps and cook on low for 6-8 hours or on high for 4-5 hours.

Serving advice

Serve Viúvas with crusty bread to soak up the flavorful broth. It pairs well with a fresh green salad or steamed vegetables for a complete and balanced meal.

Presentation advice

To enhance the presentation, sprinkle some fresh parsley on top of the stew before serving. You can also serve it in individual bowls or rustic clay pots for a more authentic touch.