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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