Portuguese Stew

Editorial content from Empório Portugal. Traditional recipes may vary by region, family, and cook.

About the Recipe

Portuguese stew is one of the great expressions of a hearty table in Portugal.

Meats, sausages, vegetables, and broth cook in sequence, forming a complete meal.

Each region and family adjusts cuts, sausages, and vegetables according to tradition and availability.

Ingredients

• 500 g of beef for stew
• 500 g of pork
• 1/2 chicken optional
• Chorizo and blood sausage to taste
• 1 cabbage or kale
• 4 potatoes
• 3 carrots
• 2 turnips optional
• 2 cups of rice to accompany
• Salt and pepper

Preparation Method

1. Cook the firmer meats in water with moderate salt until they start to tenderize.
2. Add more delicate meats and sausages at the right time.
3. Remove cooked meats and keep warm.
4. Cook vegetables in the broth until tender.
5. Prepare rice with some of the broth, if desired.
6. Serve everything on platters, with broth on the side.

Tips from Empório Portugal

• Control the salt because of the sausages.
• Cook in stages so each ingredient reaches the right point.
• The broth is precious: use it for rice or soup.

Possible Substitutions in Brazil

• Use Brazilian cuts for stew, such as chuck, brisket, or shank.
• Portuguese sausages can replace hard-to-find sausages.

Pairing

Medium-bodied Portuguese red. Content intended for those over 18 years old. Drink responsibly.