Dive into our simple yet delicious take on a traditional beef stew. Beef stroganoff swims in a sea of onions, chillies, olives, and beef gravy. Dunked with crispy baguette slices and served with a salad of feta, balsamic, and fresh leaves. You’ll be going back for thirds!
Portuguese Beef Stew
Portuguese Beef Stew
with crispy baguette, chilli & fresh salad
Hands on Time: 15 - 30 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Balsamic Vinegar
- Beef
- Cake Flour
- Danish-style Feta
- Free-range Beef Stroganoff
- Fresh Chilli
- Fresh Chillies
- Fresh Parsley
- Onion
- Onions
- Pitted Kalamata Olives
- Red Wine
- Salad Leaves
- Sourdough Baguette
- Sourdough Baguettes
- Stock Mix
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter (optional)
FRY TIME!
Preheat the oven to 200°C. Boil the kettle. Pat the beef stroganoff dry with paper towel. Place a pot over a high heat with a drizzle of oil. When hot, add the beef and fry for 1-2 minutes, shifting occasionally. On completion, it should be browned but not cooked through. Remove from the pot and set aside. Dilute the stock with 150ml of boiling water.
STEWING TIME!
Return the pot to a medium high heat with another drizzle of oil, if necessary. Add the sliced onions and fry for 3-4 minutes until soft and translucent, shifting occasionally. Add in ½ the sliced chilli and fry for 1-2 minutes until fragrant, shifting constantly. Stir through the wine and leave to reduce for 1-2 minutes until almost all evaporated. Sprinkle over the flour and cook out for about 1-2 minutes, shifting constantly. Mix through the diluted stock. Reduce the heat and leave to simmer for 5-7 minutes until slightly reduced and thickened. If it’s too thick, add water in small increments to loosen to desired consistency.
SALAD TIME!
In a salad bowl, toss together the salad leaves, 5ml of olive oil, some seasoning, and the balsamic vinegar.
BAGUETTE TIME!
Place the baguette slices on a roasting tray and butter (optional) the exposed side. Place in the hot oven and bake for 2-3 minutes until starting to brown and warmed through.
BEEF TIME!
Once the sauce has reduced, mix through the beef and ½ the chopped olives. Leave to simmer for a further 1-2 minutes until the meat is cooked through. Season to taste.
EATING TIME!
Serve up a generous bowl of the beef stew. Sprinkle over the chopped parsley, remaining olives, and the remaining chilli. Crumble the drained feta over the salad and serve alongside the stew. Dig in, Chef!
Free-range Beef Stroganoff - 150g
Stock Mix - 6ml
Onion - 1
Fresh Chilli - 1
Red Wine - 65ml
Cake Flour - 30ml
Salad Leaves - 20g
Balsamic Vinegar - 15ml
Sourdough Baguette - 1
Pitted Kalamata Olives - 25g
Fresh Parsley - 4g
Danish-style Feta - 40g
FRY TIME!
Preheat the oven to 200°C. Boil the kettle. Pat the beef stroganoff dry with paper towel. Place a pot over a high heat with a drizzle of oil. When hot, add the beef and fry for 1-2 minutes, shifting occasionally. On completion, it should be browned but not cooked through. Remove from the pot and set aside. Dilute the stock with 300ml of boiling water.
STEWING TIME!
Return the pot to a medium high heat with another drizzle of oil, if necessary. Add the sliced onions and fry for 4-5 minutes until soft and translucent, shifting occasionally. Add in ½ the sliced chilli and fry for 1-2 minutes until fragrant, shifting constantly. Stir through the wine and leave to reduce for 1-2 minutes until almost all evaporated. Sprinkle over the flour and cook out for about 1-2 minutes, shifting constantly. Mix through the diluted stock. Reduce the heat and leave to simmer for 5-7 minutes until slightly reduced and thickened. If it’s too thick, add water in small increments to loosen to desired consistency.
SALAD TIME!
In a salad bowl, toss together the salad leaves, 10ml of olive oil, some seasoning, and the balsamic vinegar.
BAGUETTE TIME!
Place the baguette slices on a roasting tray and butter (optional) the exposed side. Place in the hot oven and bake for 2-3 minutes until starting to brown and warmed through.
BEEF TIME!
Once the sauce has reduced, mix through the beef and ½ the chopped olives. Leave to simmer for a further 1-2 minutes until the meat is cooked through. Season to taste.
EATING TIME!
Serve up a generous bowl of the beef stew. Sprinkle over the chopped parsley, remaining olives, and the remaining chilli. Crumble the drained feta over the salad and serve alongside the stew. Dig in, Chef!
Free-range Beef Stroganoff - 300g
Stock Mix - 12ml
Onion - 1
Fresh Chilli - 1
Red Wine - 125ml
Cake Flour - 65ml
Salad Leaves - 40g
Balsamic Vinegar - 30ml
Sourdough Baguettes - 2
Pitted Kalamata Olives - 50g
Fresh Parsley - 8g
Danish-style Feta - 80g
FRY TIME!
Preheat the oven to 200°C. Boil the kettle. Pat the beef stroganoff dry with paper towel. Place a large pot over a high heat with a drizzle of oil. When hot, add the beef and fry for 1-2 minutes, shifting occasionally. You may need to do this step in batches. On completion, it should be browned but not cooked through. Remove from the pot and set aside. Dilute the stock with 450ml of boiling water.
STEWING TIME!
Return the pot to a medium high heat with another drizzle of oil, if necessary. Add the sliced onions and fry for 5-6 minutes until soft and translucent, shifting occasionally. Add in ½ the sliced chilli and fry for 1-2 minutes until fragrant, shifting constantly. Stir through the wine and leave to reduce for 2-3 minutes until almost all evaporated. Sprinkle over the flour and cook out for about 1-2 minutes, shifting constantly. Mix through the diluted stock. Reduce the heat and leave to simmer for 7-9 minutes until slightly reduced and thickened. If it’s too thick, add water in small increments to loosen to desired consistency.
SALAD TIME!
In a salad bowl, toss together the salad leaves, 15ml of olive oil, some seasoning, and the balsamic vinegar.
BAGUETTE TIME!
Place the baguette slices on a roasting tray and butter (optional) the exposed side. Place in the hot oven and bake for 2-3 minutes until starting to brown and warmed through.
BEEF TIME!
Once the sauce has reduced, mix through the beef and ½ the chopped olives. Leave to simmer for a further 2-3 minutes until the meat is cooked through. Season to taste.
EATING TIME!
Serve up a generous bowl of the beef stew. Sprinkle over the chopped parsley, remaining olives, and the remaining chilli. Crumble the drained feta over the salad and serve alongside the stew. Dig in, Chef!
Free-range Beef Stroganoff - 450g
Stock Mix - 18ml
Onions - 2
Fresh Chillies - 2
Red Wine - 170ml
Cake Flour - 85ml
Salad Leaves - 60g
Balsamic Vinegar - 45ml
Sourdough Baguettes - 3
Pitted Kalamata Olives - 75g
Fresh Parsley - 12g
Danish-style Feta - 120g
FRY TIME!
Preheat the oven to 200°C. Boil the kettle. Pat the beef stroganoff dry with paper towel. Place a large pot over a high heat with a drizzle of oil. When hot, add the beef and fry for 1-2 minutes, shifting occasionally. You may need to do this step in batches. On completion, it should be browned but not cooked through. Remove from the pot and set aside. Dilute the stock with 600ml of boiling water.
STEWING TIME!
Return the pot to a medium high heat with another drizzle of oil, if necessary. Add the sliced onions and fry for 5-6 minutes until soft and translucent, shifting occasionally. Add in ½ the sliced chilli and fry for 1-2 minutes until fragrant, shifting constantly. Stir through the wine and leave to reduce for 2-3 minutes until almost all evaporated. Sprinkle over the flour and cook out for about 1-2 minutes, shifting constantly. Mix through the diluted stock. Reduce the heat and leave to simmer for 7-9 minutes until slightly reduced and thickened. If it’s too thick, add water in small increments to loosen to desired consistency.
SALAD TIME!
In a salad bowl, toss together the salad leaves, 20ml of olive oil, some seasoning, and the balsamic vinegar.
BAGUETTE TIME!
Place the baguette slices on a roasting tray and butter (optional) the exposed side. Place in the hot oven and bake for 2-3 minutes until starting to brown and warmed through.
BEEF TIME!
Once the sauce has reduced, mix through the beef and ½ the chopped olives. Leave to simmer for a further 2-3 minutes until the meat is cooked through. Season to taste.
EATING TIME!
Serve up a generous bowl of the beef stew. Sprinkle over the chopped parsley, remaining olives, and the remaining chilli. Crumble the drained feta over the salad and serve alongside the stew. Dig in, Chef!
Free-range Beef Stroganoff - 600g
Stock Mix - 24ml
Onions - 2
Fresh Chillies - 2
Red Wine - 250ml
Cake Flour - 125ml
Salad Leaves - 80g
Balsamic Vinegar - 60ml
Sourdough Baguettes - 4
Pitted Kalamata Olives - 100g
Fresh Parsley - 15g
Danish-style Feta - 160g
Woolies Products in this dish
