• Catia Pacheco Castro

Carne Guisada com Cenouras e Cerveja ❦ Braised Beef with Beer and Carrots

Autumn has finally arrived and my soul satisfying, comfort food, cravings have already begun.

This dish is typical all over Portugal. It can be served alongside your pasta of choice, rice or potatoes. My favourite way, and how my mother would serve it, is with plain buttery spaghetti on the side. I had linguine and used that today. The beef is then ladled on top without stirring through. White wine is more common, but I prefer my mother's version with beer. You can substitute with white or red wine if you prefer. This dish fills the house with the best aromas. It is a slow braise and does take 1 1/2 - 2 hours, but it is so worth it. Where it says optional for ingredients, these are my added touches and not in the original Portuguese recipe. I get many compliments on my version, so it must be good!!


Carne Guisada com Cenouras e Cerveja ❦ Braised Beef with Beer and Carrots

Serves 4

Total time 2- 2 1/2 hours


700 g. Stewing beef, diced into 1 inch cubes

120 g. Smoked bacon lardons

330 ml. Beer, such as Stella Artois

125 ml. Rich, low sodium beef stock, store bought or homemade

80 ml. Extra virgin olive oil

6 Cloves of garlic, minced

4 Large tomatoes, cubed

4 Carrots, peeled and cubed

1 Large onion, diced

2 Bay leaves

1 1/2 tbsps. Tomato paste concentrate

1 tsp. Worchestire sauce (optional)

2 tsp. Sweet paprika (pimenton dulce)

1 Packet of Sazon Goya or use my Homemade Sazon Seasoning version (optional)

1 Handful of fresh flat leaf parsley, finely chopped to finish

Piri-piri sauce such as Tabasco or La Cholula brands, just a few dashes. You do not want it hot just to enhance. (optional)

To serve:

500 g. Spaghetti tossed in Extra virgin olive oil to serve on the side

Extra piri-piri sauce


1. In a large dutch-oven, on high heat add olive oil. Once hot add bacon and beef. Sear beef on all sides and fry until bacon is crisp and has some colour.

2. Lower heat to medium, add bay leaves and onions. Stir frequently and let cook until translucent.

Add tomato paste and let fry 1 minute more.

3. Add rest of ingredients except parsley and carrots. Stir and bring to the boil. Once boiling reduce heat to a simmer and cover. Cook for 2 hours. After 2 hours, add carrots cover and cook for another 20-30 minutes.

4. Cook pasta during last 20 minutes of cooking time. Drain and toss with extra virgin olive oil or butter.

Keep warm.

5. Sprinkle beef with parsley and adjust salt and pepper to taste. Serve with plain pasta on the side.

Beef can be made 1 day ahead and reheats beautifully.






















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Crawley,West Sussex UK

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