Go Back
Alcatra Recipe​

Alcatra (Azorean Beef Stew)

Alcatra is a traditional Azorean dish made with tender beef that is slow-cooked with red wine, garlic, onions, and herbs. This hearty and flavorful stew is a symbol of Portuguese home cooking, typically prepared for special occasions or family gatherings. The slow cooking process results in melt-in-your-mouth beef, a rich sauce, and aromatic flavors that blend perfectly. The dish is often served with rice or bread to soak up the delicious juices.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 6
Course: Main Course
Cuisine: Portuguese
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs beef chuck or brisket cut into large chunks
  • 1 large onion chopped
  • 4 cloves garlic minced
  • 2 cups red wine preferably Portuguese wine
  • 2 tablespoons olive oil
  • 2 cups beef broth
  • 2 large potatoes peeled and cubed
  • 2 large carrots peeled and sliced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • Salt and pepper to taste
  • Fresh parsley optional, for garnish

Equipment

  • Large Dutch oven or clay pot (traditional)
  • Knife and cutting board
  • Wooden spoon
  • Measuring cups and spoons
  • Serving plates

Method
 

  1. Prepare the Beef: Season the beef chunks with salt and pepper. In a large Dutch oven or clay pot, heat the olive oil over medium heat. Add the beef and sear on all sides until browned. Remove the beef from the pot and set aside.
  2. Cook the Vegetables: In the same pot, add the chopped onion and garlic. Sauté for about 5 minutes, or until the onions become translucent and fragrant.
  3. Deglaze and Simmer: Pour in the red wine, scraping up any browned bits from the bottom of the pot. Add the beef broth, oregano, thyme, and bay leaves. Stir to combine.
  4. Return the Beef and Add Vegetables: Place the browned beef back into the pot. Add the cubed potatoes and sliced carrots. Bring the mixture to a simmer.
  5. Slow Cook: Cover the pot and reduce the heat to low. Let the alcatra cook for 2.5-3 hours, stirring occasionally, until the beef is tender and the flavors have melded together.
  6. Serve: Once the beef is tender, taste and adjust seasoning if needed. Serve the alcatra with rice or crusty bread to soak up the rich sauce. Garnish with fresh parsley if desired.
    Alcatra Recipe​

Notes

  • For the best flavor, use a good-quality red wine and allow the dish to cook slowly, as this helps tenderize the beef and enhances the flavors.
  • You can add additional vegetables, such as bell peppers or tomatoes, if you prefer.
  • If you're using a clay pot, make sure it is well-seasoned to prevent sticking and ensure even cooking.
  • Leftovers can be stored in the fridge for up to 3 days and often taste even better the next day as the flavors continue to develop.
  • Alcatra Recipe​