Portuguese · intermediate
Portuguese Paprika Beef And Butter Bean Stew
A hearty slow-simmered stew of tender beef chuck, buttery white beans, carrots, and sweet paprika in rich tomato broth.
- PREP TIME
- 15 min
- COOK TIME
- 45 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Heat olive oil in a heavy pot or Dutch oven over medium-high heat.
- 02
Add cubed beef chuck in a single layer and sear for 5 minutes until browned on all sides, then remove with a slotted spoon.
- 03
Reduce heat to medium, add diced yellow onion and carrot rounds to the pot, and cook for 5 minutes until onions are translucent.
- 04
Stir in ground cumin and sweet paprika, cooking for 1 minute to toast the spices until fragrant.
- 05
Return browned beef to the pot, add canned crushed tomatoes and halal beef stock, and stir thoroughly.
- 06
Bring broth to a boil, reduce heat to low, cover with a lid, and simmer gently for 30 minutes until beef is tender.
- 07
Add drained butter beans to the pot and simmer uncovered for 8 minutes until beans are hot and gravy has thickened slightly.
A LITTLE KITCHEN KNOW-HOW
Starch-Thickened Stewing
Simmering pre-cooked legumes near the end of cooking releases natural starches that naturally body and thicken the savory braising sauce.
Notes from the kitchen
- Sear beef in batches if your pot is small to avoid overcrowding, which causes steaming instead of browning.
- Cannellini beans or navy beans work equally well as a substitute for butter beans.
- Original home-cooking adaptation inspired by Portuguese; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.