Portuguese Beef and Red Wine Stew

Charmaine Lu -

  • 2 tbsp olive oil
  • 1.4 kg boneless beef short ribs, chopped into 3cm pieces
  • 2 sliced onions
  • 3 carrots, cut into 2cm chunks
  • 200ml ruby port
  • 350ml red wine
  • 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