Alcatra (Portuguese Beef Stew)

Tonight I made alcatra – a simple, but incredibly flavorful Portuguese beef stew made with beef shank, onions, some spices and wine. I researched many recipes and decided to go with the extremely simple recipe on the America’s Test Kitchen website, but I plan try a few of the others I found too. Several of those are family recipes from Terceira, an island in the Azores where this dish originated. I am intrigued by the myriad of variations, so watch for new posts in the future. Believe me, this stew would pair nicely with the No Knead Dutch Oven Bread; just imagine enjoying a flavorful beef stew with a delicious crusty bread. Ahhh, simple fare at it’s finest… Now that I have whetted my appetite (figuratively and literally!) with alcatra, I am excited to try other Portuguese dishes. I bet you will feel the same once you try this dish!

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Prep time: 15 mins

Cook time: 3 hours 15 mins

Total time: 3 hours 30 mins

Serves: 1

Ingredients

9 oz beef shank, bone removed and cut into 2½ inch pieces
2 oz Spanish chorizo, cut into ¼ inch thick rounds
3 small garlic cloves, peeled and smashed
3 allspice berries
½ tsp peppercorns
⅛ tsp crushed cinnamon
4 oz white onion, sliced into ¼ inch slices (approximately ½ onion)
1 cup dry white wine (A red wine can be used as well)
½ cup water
⅛ tsp smoked paprika
1 tsp olive oil
salt to taste

Instructions

Preheat the oven to 325 degrees.
Sprinkle the salt onto the meat and toss to distribute.
Add the olive oil to a small to medium dutch oven, spreading it along the bottom.
Place the spices into a sachet or herb bundle (cheesecloth, etc).
Place the onion in a single layer on the bottom.
Place the meat on top of the onion layer.
Add the wine and water.
Sprinkle the paprika onto the liquid.
Add the herb sachet, cover and place into the oven.
Cook for 90 minutes, then check if additional wine is needed. If so, add enough to raise the liquid level to the beef.
Cook another 90 minutes and check again. If liquid is needed, add just enough to keep the onions and beef from burning.
Add the chorizo and cook another 10 minutes.
Remove from the oven and remove the herb sachet before serving.

Nutrition Information

Calories: 1037 Fat: 51g Saturated fat: 18g Unsaturated fat: 26g Trans fat: 0g Carbohydrates: 25g Sugar: 8g Sodium: 935mg Fiber: 5g Protein: 67g Cholesterol: 154mg

Preheat the oven to 325 degrees. Sprinkle the salt onto the meat and toss to distribute. Add the olive oil to a small to medium dutch oven, spreading it along the bottom. Place the spices into a sachet or herb bundle (cheesecloth, etc).

Place the onion in a single layer on the bottom.

Place the meat on top of the onion layer.

Add the wine and water. Sprinkle the paprika onto the wine. Add the herb sachet, cover and place into the oven. Cook for 90 minutes, then check if additional wine is needed. If so, add enough to raise the liquid level to the beef. Cook another 90 minutes and check again. If liquid is needed, add just enough to keep the onions and beef from burning. Add the chorizo and cook another 10 minutes.