Lydia's Hearty Portuguese Beef Stew
Experience the warmth of Lydia's Hearty Portuguese Beef Stew, a cherished recipe passed down through generations. This robust dish embodies the essence of comfort food with tender beef stewed to perfection alongside hearty vegetables. Lydia, who moved to the United States at 18, shared her culinary heritage with us in 1998, creating a feast that brings families together. The combination of butter, vegetables, and spices truly makes this stew a labor of love, perfect for chilly evenings when you crave something filling and delicious. For a modern twist, consider adapting this recipe for a slow cooker after browning the beef for maximum flavor enhancement.
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
butter
1/2 cup (melted)
beef roast or beef steak
1-2 lbs (cubed for stew if using steak)
onion
1 small (diced)
potatoes
8 medium (peeled and chopped)
carrot
1 cup (diced)
cabbage
1/2 medium head (chopped)
salt
to taste
garlic salt or garlic powder
to taste
Instructions
1
In a large Dutch oven, melt the butter over medium heat. Once melted and bubbly, add the beef roast or cubed beef steak into the pot, browning it on all sides for about 5-7 minutes.
2
Add the diced onions and continue to sauté for an additional 3-5 minutes until the onions are softened and translucent.
3
Pour in enough water to cover the meat and potatoes. Add the chopped potatoes and bring the mixture to a gentle simmer.
4
Cover the pot and allow it to cook for 45-60 minutes, stirring occasionally until the meat is tender and the potatoes are cooked through.
5
Once the meat and potatoes are tender, stir in the chopped carrots and cabbage. Cover again and simmer for an additional 15-20 minutes, or until the cabbage is wilted and tender.
6
Finally, season with salt and garlic salt or garlic powder to taste, adjusting to your preference. Serve hot and enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Lydia's Hearty Portuguese Beef Stew?
Lydia's Hearty Portuguese Beef Stew is a robust, cherished family recipe featuring tender beef and vegetables, passed down through generations.
Who shared this recipe?
The recipe was shared in 1998 by Lydia, who moved to the United States from Portugal at the age of 18.
What type of beef should I use?
You can use 1-2 lbs of either beef roast or beef steak.
How should the beef be prepared?
The beef should be cubed for stew if you are using steak.
How much butter is required for this recipe?
The recipe calls for 1/2 cup of butter.
How long should I brown the beef?
Brown the beef on all sides in a Dutch oven for about 5-7 minutes.
What is the first step in the instructions?
The first step is to melt the butter in a large Dutch oven over medium heat until bubbly.
How many potatoes are needed?
The recipe requires 8 medium potatoes.
How do I prepare the potatoes?
The potatoes should be peeled and chopped before being added to the pot.
What kind of onion is used?
Use 1 small onion, diced.
How long do I sauté the onions?
Sauté the onions for 3-5 minutes until they are softened and translucent.
How much water should be added?
Add enough water to the pot to fully cover the meat and potatoes.
How long do the meat and potatoes simmer together?
Cover the pot and let them cook for 45-60 minutes until tender.
When do I add the carrots and cabbage?
Add the chopped carrots and cabbage once the meat and potatoes have become tender.
How much carrot is needed?
The recipe calls for 1 cup of diced carrots.
How much cabbage should be used?
Use 1/2 of a medium head of cabbage, chopped.
How long should the stew simmer after adding cabbage?
Simmer for an additional 15-20 minutes until the cabbage is wilted and tender.
What seasonings are recommended?
Season with salt and either garlic salt or garlic powder to taste.
Can I make this recipe in a slow cooker?
Yes, you can adapt this for a slow cooker by browning the beef first for maximum flavor enhancement.
What is the recommended serving temperature?
The stew should be served hot.
What pot is best for this recipe?
A large Dutch oven is recommended for cooking this stew.
What is the heat setting for browning the meat?
The meat should be browned over medium heat.
How many ingredients are in this recipe?
There are 8 main ingredients listed in the recipe.
Is the beef sautéed before adding water?
Yes, the beef is browned in butter before adding the onions and then the water.
Is this a good meal for cold weather?
Yes, it is described as a labor of love perfect for chilly evenings when you crave something filling.
Does the recipe use garlic salt or garlic powder?
You can use either garlic salt or garlic powder based on your preference.
How do I know when the stew is done?
The stew is ready when the meat and potatoes are tender and the cabbage is wilted.
Should I stir the stew while it cooks?
Yes, you should stir the mixture occasionally while it simmers.
What is the preparation for the carrots?
The carrots should be diced.
When was this recipe shared with others?
Lydia shared this culinary heritage recipe in 1998.