Portuguese Beef Stew With Spices And Bacon

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.

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.

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.

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.

Set Suvie to Slow Cook Low for 6 hours.

After the cook, season beef stew to taste with salt and pepper, divide between bowls, and serve.