This is really, really good. I quite literally dream about this stew, it’s aroma, and the fuel it provides for days and days (specifically lunch and dinner for 2 people for 3 days). I tweaked the recipe to reflect what my market had as well as my budget. It’s really versatile and you really can’t mess it up.
The original recipe came from the Portugal-focused edition of Saveur magazine, the only subscription I maintain. Every issue is filled with insanely beautiful photographs and really quality food writing. If you’re looking for a last minute gift for a food person you love… Saveur. Saveur, Saveur, SAVEUR.
Portugal is one of those places on my list that somehow never gets crossed off and I can’t even begin to tell you why. Everyone that’s been raves, so does my inner wanderlust. We have some time coming up in the Spring that maybe we’ll use for a jaunt to Portugal? Until then, we’ll make this stew and daydream the day away.
Portuguese Pork, Lamb and Beef Stew
Adapted from Saveur Cozido de Grão
You will need:
- 3 tbsp. olive oil
- 1/2 lb Andouille sausage, sliced into 1/2 inch pieces
- 1/2 lb lamb stew meat
- 1/2 lb boneless pork ribs, cut into 1½” pieces
- 1/2 lb beef stew meat
- Kosher salt and black pepper to taste
- 3 cloves garlic, minced
- 2 medium yellow onions, roughly chopped
- 1 tbsp. paprika
- ½ tsp. cayenne pepper
- 6 cups chicken stock
- 2 bay leaves
- 2 lb. Yukon gold potatoes, peeled and cut into 1″ pieces
- 4 medium carrots, cut into ½” pieces
- 2 (15-oz.) cans chickpeas, rinsed and drained
- 1 lb butternut squash peeled, seeded, and cut into 1″ pieces
- Olive oil for drizzling over stew
- Bread, for serving
Season lamb, pork, and beef with salt and pepper, set aside.
Heat oil in a 6-qt. Dutch oven over medium-high heat. Add sausage and cook until browned. Using a slotted spoon, transfer sausage to a bowl.
Working in batches, cook lamb, pork and beef, turning as needed, until browned, about 20 minutes total. Transfer to bowl with sausage.
Add garlic and onions to pan; cook, stirring occasionally, until slightly caramelized, about 20 minutes.
Return sausage and meat to pan, along with stock, paprika, cayenne pepper, and bay leaves. Bring to a boil, reduce heat to medium-low and cook, partly covered, until meat is tender, about 30 minutes.
Add potatoes, carrots, chickpeas, squash, salt, and pepper; continue to cook until vegetables are tender, about 30 minutes more.
Discard bay leaves, ladle stew into bowls, drizzle with olive oil and serve with bread and a big green salad on the side.