Portuguese Beef Stew with Ruby Port

1. 1

   In a large enameled cast-iron casserole, heat the olive oil until shimmering.

2. 2

   Season the beef generously with salt and pepper and add half to the pan.

3. 3

   Cook over moderately high heat, turning occasionally, until browned all over, about 8 minutes.

4. 4

   Using a slotted spoon, transfer the meat to a large plate; brown the remaining meat.

5. 5

   Return all of the meat to the casserole.

6. 6

   Add the onions, cover and cook over moderately high heat, stirring occasionally, until softened, 5 minutes.

7. 7

   Add the carrots and cook until crisp-tender, 5 minutes.

8. 8

   Add the port and simmer until evaporated.

9. 9

   Add the red wine and reduce the heat to low.

10. 10

    Cover tightly and cook until the meat is very tender, about 2 hours.

11. 11

    Spoon off the fat and serve the stew.

* Per serving · 4 servings · Values may vary.

No additional tips available.