Portuguese stew (the dose to 5 or 6 people)

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  • 1 Kg of beef (sail)
  • 1/2 Kg of turkey breast
  • 1 chorizo sausage meat
  • 1 sausage
  • 1 strip of bacon
  • half a chispe
  • 1 lombardo medium
  • 6 carrots
  • 1 bowl of peas
  • 2 medium potatoes
  • 1 onion


Clean the meat, the chispe, sausage and bacon, wash and put in a saucepan with the water and with a hand full of salt, let it cook on a low heat for about 1 hour. While baking, the lombardo in the rooms, and take-two large leaves where you will place the sausage after well pricked with a pin to not bust (the sausage is the last thing to enter into the pan, bake at the top of the broth), peel the potatoes, onions and carrots that are matches to a high by taking them to the stalk of the environment, wash them all, and is still pending.

Now checks if the beef is already cooked, jabbing it with a garfo.Então put everything on a plate and in the broth that was in the pan, put the vegetables and all the rest of it, the peas and the sausage.

See if the broth covers the vegetable but add a little water. Let it boil a little and with a ladle takes broth to a small pot to make rice. Leave to cook over a half hour. Meanwhile, part of the meat, sausage, the chispe and arranges everything on a plate covering with a lid so that it does not cool down. After the vegetables cooked, strip everything up to another bridge, and the sausage is starting slices as if made to the chorizo and goes to the dish of meat. The rice is served in the pan.

Suggestions: the broth can be used to make soup: proof of salt and put a hand full of mass (elbows average).if leftover cooked heat in the following way: put the meat in a dish or pan on top of the mouth of the pot, heat the steam, screening of course.

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