Portuguese Beef and Red Wine Stew

Add some oil to a large casserole, season the beef liberally with salt and pepper, and cook until browned all over - about 8 mins will do the trick.
Add the onions to the pan, then cover with the lid and cook for 5 mins. Stir in the carrots, cook for another 5 mins, then pour in the port and simmer until evaporated. Add the wine and reduce the heat to low, then cover with the lid and cook for about 2 hours or until the meat is falling apart. Skim off the fat, and serve with rice or crusty bread.

3 hrs

6 serving

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