Portuguese Beef Stew With Spices And Bacon

Name: Portuguese Beef Stew With Spices And Bacon
Prep time: 20 min
Cook time: 6 h
Total time: 6 h 20 min
Yield: 4 servings
Cuisine: Portuguese
Ingredients: 4 oz bacon, chopped, about 4 slices; 2 lbs chuck roast, cubed; 1 small onion, finely chopped; 2 garlic cloves, minced; 1 tbsp tomato paste; ⅛ tsp cinnamon; ⅛ tsp ground allspice; 4 whole cloves; 1 bay leaf; 1 cup red wine; 2 cups beef stock; 2 tsp kosher salt; ½ tsp ground black pepper; 1 cup water (about)

This Portuguese beef stew from the Azores combines tender chuck roast and smoky bacon with warm spices like cinnamon, clove, and allspice, simmered in red wine for deep, complex flavor. The blend of warm spices and savory bacon distinguishes it from standard beef stews.

🌍Portuguese 🏷️Beef stew 🏷️Azores 🏷️Slow cook 🏷️Beef 🏷️Dinner

Total

6h 20m

Servings

4

Difficulty

Hard

Est. Cost

$26–$43

Recipe Source

View original recipe

From Recette Magazine

Ingredients

4 oz bacon, chopped, about 4 slices
2 lbs chuck roast, cubed
1 small onion, finely chopped
2 garlic cloves, minced
1 tbsp tomato paste
⅛ tsp cinnamon
⅛ tsp ground allspice
4 whole cloves
1 bay leaf
1 cup red wine
2 cups beef stock
2 tsp kosher salt
½ tsp ground black pepper
1 cup water (about)

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Instructions

1
Place 4 oz chopped bacon in a large skillet over medium heat. Cook, stirring occasionally until bacon is rendered and crisp, about 5 minutes. Remove bacon and set aside. Pour off all about 1 tbsp oil from skillet.
2
Season 2 lbs chuck roast with 2 tsp kosher salt and ½ tsp ground black pepper. Add chuck roast to the skillet. Brown beef, about 2 minutes per side, and then transfer to a Suvie pan.
3
Add 1 chopped onion to the skillet and cook until softened, about 5 minutes. Add 2 minced garlic cloves, 1 tbsp tomato paste, ⅛ tsp cinnamon, 4 whole cloves, ⅛ tsp allspice to the skillet and cook, stirring constantly for 1 minute. Add 1 cup red wine, bring to a boil, and cook until thick and reduced by half, about 2 minutes. Remove from heat and divide between Suvie pans with beef.
4
Add 2 cups beef stock, bacon, and just enough water to just cover the meat (about 1 cup per pan). Break bay leaf in half and divide between pans. Place pans in Suvie, input settings and cook now.
5
Set Suvie to Slow Cook Low for 6 hours.
6
After the cook, season beef stew to taste with salt and pepper, divide between bowls, and serve.

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Tips & Notes

Pro tips

Brown the bacon first and set aside, then sear beef in the rendered fat to build flavor foundation before adding onion and garlic.
Let the stew simmer low and slow—rapid boiling toughens beef; gentle heat ensures tenderness and allows spices to meld into the braising liquid.
Skim fat from the surface partway through cooking if preferred, but some fat carries flavor and helps coat the tender meat.
Taste and adjust seasoning near the end; tomato paste, bay leaf, and spices develop more intensity as liquid reduces.

Substitutions

Chuck roast → beef brisket or short ribs (adjust cooking time to 2.5–3.5 hours for tenderness)
Red wine → beef broth or dry white wine (red wine adds tannins and depth; substitutes will be lighter)
Whole cloves → ⅛ tsp ground clove (easier to incorporate but use sparingly—ground clove is potent)
Bacon → diced pancetta or smoked ham (maintains smokiness and salt balance)

Storage & make-ahead

Cool and refrigerate in an airtight container for up to 4 days; flavors deepen overnight. Reheat gently over low heat, adding a splash of broth if needed. Freezes well for up to 3 months.

Equipment

unglazed clay pot (traditional; optional but recommended for even heat distribution) · heavy-bottomed Dutch oven or large pot (practical alternative)

Common Questions

What cut of beef is best for this Portuguese stew?

Chuck roast is ideal—it has enough marbling to stay tender during long, slow cooking and breaks down into rich, flavorful meat.

Can I make this in a slow cooker instead of a clay pot?

Yes. Use a slow cooker on low for 6–8 hours or high for 3–4 hours. The results will be similar, though a clay pot's even heat distribution is traditional.

Why add whole cloves instead of ground?

Whole cloves infuse subtly and can be removed before serving, giving you control over their intensity and preventing a bitter taste from over-steeping.