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Donna R. Luis

Traditional Azorean Beef Stew

A traditional Azorean-inspired beef stew featuring garlic-marinated chuck beef, tender potatoes, onions, white wine, tomato paste, and aromatic spices. Pressure cooking brings everything together into a rich, comforting stew with tender meat and flavorful vegetables.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course: Main Course
Cuisine: Azorean
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs 900 g chuck beef, cut into bite-size cubes
  • 6 garlic cloves chopped, for marinating
  • 1 tablespoon 15 ml paprika
  • Salt and pepper to taste
  • 2 tablespoons 30 ml olive oil, divided
  • 2 onions chopped
  • 4 garlic cloves
  • 1 tablespoon 15 ml tomato paste
  • 1 cup 240 ml white wine (8 fl oz)
  • 1 bay leaf
  • 1 teaspoon 5 ml cumin
  • 1 cinnamon stick
  • 1/2 pound 225 g potatoes
  • Carrots chopped, optional
  • 2 cups 470 ml beef broth (16 fl oz)

Equipment

  • Large mixing bowl
  • Sauté pan
  • Pressure cooker
  • Wooden spoon or spatula
  • Measuring cups
  • Measuring spoons
  • Knife
  • Cutting board

Method
 

  1. Marinate the Beef: Combine the chuck beef, 6 chopped garlic cloves, paprika, 1 tablespoon (15 ml) olive oil, salt, and pepper in a large bowl.
    Toss thoroughly so the seasonings coat the meat evenly, then cover and refrigerate for a couple of hours to allow the flavors to develop.
  2. Brown the Aromatics: Heat the remaining 1 tablespoon (15 ml) olive oil in a sauté pan over medium heat. Add the chopped onions and remaining 4 garlic cloves, then sauté until they become nicely browned.
    Stir frequently and keep the heat controlled to prevent the garlic or onions from burning.
  3. Cook the Tomato Paste: Add the tomato paste to the browned onions and garlic. Cook for about 1 minute, stirring so the paste blends into the aromatic mixture.
  4. Add the Wine: Pour the white wine into the pan and stir well, incorporating it with the onions, garlic, and tomato paste.
  5. Simmer the Wine Mixture: Allow the mixture to simmer for 5–10 minutes, giving the wine time to combine with the other ingredients and develop the stew base.
  6. Load the Pressure Cooker: Place the marinated beef, potatoes, and optional chopped carrots into the pressure cooker.
  7. Combine the Stew: Spoon the onion, garlic, tomato paste, and wine mixture over the beef and vegetables.
    Pour in the beef broth, then add the bay leaf, cumin, and cinnamon stick.
    Stir everything together to distribute the ingredients throughout the cooking liquid.
  8. Pressure Cook: Secure the pressure cooker according to its instructions and cook over high heat for 30 minutes.
  9. Rest the Stew: After cooking, let the pressure cooker sit for 5 minutes before opening it according to the manufacturer's instructions.
  10. Serve Hot: Remove the bay leaf and cinnamon stick if desired, then serve the Azorean beef stew while hot.

Notes

  • Marinate the beef in the refrigerator for a couple of hours so the garlic, paprika, salt, pepper, and olive oil have time to flavor the meat.
  • Keep the sauté pan over medium heat when cooking the onions and garlic. Stir frequently to achieve a browned finish without burning the aromatics.
  • Use a dry white wine, such as Sauvignon Blanc or Portuguese Vinho Verde, to complement the rich beef and savory broth.
  • Carrots are optional, but they add natural sweetness and additional complexity to the stew.
  • Allow the pressure cooker to rest for 5 minutes after cooking before serving.
  • Serve the stew hot so the tender beef, potatoes, vegetables, and aromatic broth can be enjoyed at their best.