Azorean Alcatra Recipe (Portuguese Beef Pot Stew)
Here is the best easy Portuguese authentic alcatra da Terceira recipe. This Azorean alcatra recipe (Portuguese beef pot stew). I was first introduced to this beef stew at a party at my mother in law’s house. A friend of her from Terceira an island in the Azores brought some over.
I immediately feel in love with how tender and soft the alcatra beef stew was and begged her for the recipe. Keep in mind that this isn’t your regular beef stew, it cooks in a ceramic pot very slowly for about 8 hours. The result is a beef stew that literally melts in your mouth.
Can You Use A Slow Cooker To Make Alcatra?
Traditional authentic Portuguese Alcatra is cooked in a ceramic deep pot that is called alguidar de barro but you can definitely use a deep stock pot or slow cooker (crock pot) to prepare this tender authentic juicy beef stew. Just follow the same instructions as the traditional way.
Ingredients for Portuguese Alcatra:
- 1/4 lb bacon, cut small
- 4 pounds beef chuck roast or beef rump roast
- 2 cups white wine or red wine
- 2 cup water
- 1 large onion sliced into rings
- 4 whole cloves
- 4 bay leafs
- 1 1/2 teaspoon salt
- 3 garlic cloves crushed
- tomato paste 6 teaspoons
- 5 teaspoons butter (1/3 stick )
- 1 tablespoon whole allspice
- 1/4 teaspoon cinnamon
- 14 peppercorns
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground white pepper
Instructions How to Make Portuguese Azorean Alcatra?
- Preheat oven to 400°F (205°C)
- Coat the pot bottom and walls with the butter.
- Cut the beef chuck into medium sixe pieces (cubes)
- Add the salt and ground pepper and spread onto the meat evenly
- Transfer the cubed beef into the buttered ceramic pot.
- Add the sliced onion, bacon, crushed garlic, cinnamon, cloves, all spice, peppercorn, tomato paste and bay leafs.
- In a small bowl cut the rump roast into medium sized cubes and spread the salt and pepper over them evenly.
- Pour in the water and wine and mix the ingredient until well combined. the pot with the wine and water.
- Cover with aluminum foil and place into the oven at 205°C or 400°F for 4 hours.
- At the 4 hour mark, turn over the beef roast and stir ingredients.
- Reduce the oven temperature to 300°F (150°C) and cook for another 4 hours.
- Remove from the oven, cool and serve.
Azorean Alcatra Recipe (Portuguese Beef Pot Stew)
Ingredients
- 1/4 lb bacon cut small
- 4 pounds beef chuck roast or beef rump roast
- 2 cups white wine or red wine
- 2 cup water
- 1 large onion sliced into rings
- 4 whole cloves
- 4 bay leafs
- 1 1/2 teaspoon salt
- 3 garlic cloves crushed
- tomato paste 6 teaspoons
- 5 teaspoons butter 1/3 stick
- 1 tablespoon whole allspice
- 1/4 teaspoon cinnamon
- 14 peppercorns
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground white pepper
Instructions
- Preheat oven to 400°F (205°C)
- Coat the pot bottom and walls with the butter.
- Cut the beef chuck into medium sixe pieces (cubes)
- Add the salt and ground pepper and spread onto the meat evenly
- Transfer the cubed beef into the buttered ceramic pot.
- Add the sliced onion, bacon, crushed garlic, cinnamon, cloves, all spice, peppercorn, tomato paste and bay leafs.
- In a small bowl cut the rump roast into medium sized cubes and spread the salt and pepper over them evenly.
- Pour in the water and wine and mix the ingredient until well combined. the pot with the wine and water.
- Cover with aluminum foil and place into the oven at 205°C or 400°F for 4 hours.
- At the 4 hour mark, turn over the beef roast and stir ingredients.
- Reduce the oven temperature to 300°F (150°C) and cook for another 4 hours.
- Remove from the oven, cool and serve.