Carne Guisada com Cenoura
Carne Guisada com Cenoura
Not much better than tender, pull apart beef. And that's exactly what you're going to get with Carne Guisada com Cenoura. This recipe is great for a cold winter night, but to be honest I'd eat this Portuguese Meal any time! Make sure to bring a Papo Seco to soak in the sauce, because you shouldn't waste any of it!
Ingredients
- 1 lbs Beef Cubes (your choice of cut)
- 3 Carrots, cut into chunks
- 2 tbsp Tomato Paste
- 2 cups Vinho Verde
- 3 Tomatoes, chopped
- 1 Onion, chopped
- 3 cloves Garlic, chopped
- 2 tbsp Piri Piri
- 1 cup water
- 1 Bay Leaf
- 1/4 Chourico/chopped
- Salt Pepper Paprika
- 3 tbsp Olive Oil
Instructions
- Start off a pot with Olive oil, Garlic, and Onion on medium/high heat. Stir. Add Chourico, continue to simmer/stir for about 1-2 minutes (don't let garlic burn). Add in Bay Leaf.
- Add in Tomato Paste, continue to stir. Then add the beef. Season the meat while cooking.
- After about 3 minutes, add in Tomatoes, Carrots, Piri Piri, Vinho Verde and Water (liquid should be enough to cover the top, you can add during the cooking process). Give it a mix
- Cook on medium/medium-low heat for 1 hour. After about 10 minutes, add the lid. The longer you can cook this, the more tender the meat will be. If you can do an hour and a half, do it! If you want it less liquid/remove the lid…If you want it to hold more of the liquid, keep the lid on.