Portuguese Spiced Beef Stew (Soupas)
Nutrition
Calories: 732 kcalCarbohydrates: 54 gProtein: 63 gFat: 44 gSaturated Fat: 21 gCholesterol: 132 mgSodium: 1062 mgFiber: 13 gSugar: 19 gVitamin A: 47.15 IUCalcium: 158 mgIron: 18 mg
Ingredients
- 2 tbsp olive oil plus more if needed
- 2 lb beef bottom round raw cut into 2" pieces and trimmed well of fat
- 1/2 tsp salt
- ¼ teaspoon Freshly ground pepper
- 2 whole medium onion chopped
- 2 whole Garlic cloves minced
- 1 cup dry red wine
- 6 oz tomato paste
- 1 tbsp pickling spices
- ½ oz bay leaf 1 bay leaf
- 28 oz canned peeled italian tomatoes undrained
- 7 oz French or italian bread torn into 1" chunks
- 2 tablespoon chopped fresh mint
Instructions
- In a large skillet, heat the oil over medium-high heat. Add the beef cubes, in batches without crowding, and cook, turning occasionally, until browned on all sides, adding more oil if necessary. Transfer the beef cubes to a 3-1/2-quart slow cooker and season with the salt and pepper.
- Add more oil to the skillet, if necessary, and heat over medium heat. Add the onions and cook until softened, about 4 minutes. Add the garlic and stir for 1 minute. Stir in the red wine, tomato paste, pickling spices, and bay leaf. (You may prefer to use the pickling spices in a tea ball, or tie them up in a piece of rinsed cheesecloth, but I usually skip this refinement.) Bring to a simmer, scraping up the browned bits on the bottom of the skillet. Remove from the heat and stir in the tomatoes with their juices, breaking them up with the side of a spoon. Transfer the mixture to the slow cooker.
- Cover and slow-cook until the meat is tender, 6 to 7 hours on low (200°F). Skim the fat from the surface of the stew and discard the bay leaf. If using dried mint, stir into the stew.
- Place the bread chunks in a large serving bowl. Pour the stew over and let stand for 5 minutes. Sprinkle the stew with the fresh mint, if using, and serve immediately.