Portuguese Alcatra Recipe

Portuguese Alcatra Recipe – Traditional Azorean Comfort Food

Portuguese Alcatra is a rich, slow-braised beef stew from the Azores, a beautiful island region of Portugal. Traditionally cooked in a clay pot and baked slowly in the oven, Alcatra features tender beef simmered in red wine, garlic, bay leaves, and warm spices until incredibly flavorful and fork-tender.

This classic dish is especially popular on Terceira Island and is often served during festivals and family gatherings. The long, slow cooking process creates a deeply savory sauce that’s perfect for soaking up with crusty bread.

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Ingredients

• 3 lbs beef chuck or rump roast, cut into large chunks

• 3 tablespoons olive oil

• 3 large onions, sliced

• 4 cloves garlic, minced

• 2 cups dry red wine

• 1 cup beef broth

• 2 tablespoons tomato paste

• 3 bay leaves

• 1 teaspoon ground allspice

• 1 teaspoon paprika

• 1 teaspoon salt

• ½ teaspoon black pepper

• 2 tablespoons butter

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Instructions

Step 1: Prepare the Base

1. Preheat oven to 325°F (165°C).

2. In a large Dutch oven or oven-safe pot, heat olive oil over medium heat.

3. Sauté sliced onions until soft and lightly golden.

4. Add garlic and cook for 30 seconds.

Step 2: Build the Flavor

5. Stir in tomato paste, paprika, and allspice.

6. Add beef chunks, layering them over the onions.

7. Pour red wine and beef broth over the meat.

8. Add bay leaves, salt, and pepper.

9. Dot with butter on top.

Step 3: Slow Bake

10. Cover tightly with lid or foil.

11. Bake for 2½–3 hours, until beef is very tender.

12. Stir halfway through cooking.

The sauce should be rich and slightly thickened.