Azorean Portuguese

Dive into the heart of Azorean culinary tradition with this robust and flavorful Azorean Portuguese Stew. This comforting one-pot dish brings together tender cuts of beef and pork, smoky chouriço sausage, and a medley of hearty vegetables like potatoes, cabbage, carrots, and turnips, all simmered to perfection in a deeply seasoned broth infused with smoked paprika, piri-piri sauce, and aromatic bay leaves. Slow-cooked for ultimate depth of flavor, this rich, warming stew is a tribute to the rustic, island-inspired flavors of the Azores. Ideal for cozy gatherings or a satisfying family dinner, serve it piping hot with crusty bread to soak up every last drop of the savory broth. Perfect for fans of Portuguese cuisine, this recipe is a celebration of bold flavors, simple ingredients, and soul-warming comfort.

Nutriscore Rating: 67/100

Prep Time:25 mins

Cook Time:120 mins

Total Time:145 mins

Servings: 6

Ingredients

• 2 pounds Beef chuck
• 1 pound Pork shoulder
• 2 links Chouriço sausage
• 4 large Russet potatoes
• 1 head Cabbage
• 4 large Carrots
• 2 large Turnip
• 1 large Onion
• 4 cloves Garlic
• 2 tablespoons Tomato paste
• 1 tablespoon Piri-piri sauce
• 3 leaves Bay leaves
• 2 tablespoons Olive oil
• 2 teaspoons Smoked paprika
• 1 teaspoon Dried oregano
• 8 cups Beef or chicken broth
• 2 teaspoons Coarse sea salt
• 1 teaspoon Black pepper

Directions

Step 1

Cut the beef chuck and pork shoulder into large chunks, about 2 inches each. Slice the chouriço sausage into thick, round slices.

Step 2

Peel and roughly chop the potatoes, carrots, and turnips into large pieces. Cut the cabbage into wedges, and finely chop the onion and garlic.

Step 3

In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the onion and garlic and sauté for 3-4 minutes until softened and fragrant.

Step 4

Stir in the tomato paste, smoked paprika, dried oregano, and piri-piri sauce. Cook for 2 more minutes to allow the spices to bloom.

Step 5

Add the beef chunks and pork shoulder to the pot. Sear the meat for 4-5 minutes on all sides to develop flavor.

Step 6

Pour in the beef or chicken broth and add the bay leaves. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 1 hour.

Step 7

After 1 hour, add the chouriço sausage, potatoes, carrots, turnips, and cabbage wedges to the pot. Add the salt and black pepper, then stir gently to combine.

Step 8

Cover the pot again and simmer for an additional 45-60 minutes, or until the vegetables are tender and the meat is cooked through.

Step 9

Taste the stew and adjust the seasoning with more salt or piri-piri sauce if desired.

Step 10

Serve the Azorean Portuguese stew hot in large bowls with crusty bread on the side for soaking up the rich broth.

Nutrition Facts

Serving size	1696.3 grams (1696.3g)

Amount per serving	% Daily Value*
Calories	3172

Total Fat 176.00g	226%
Saturated Fat 70.10g	351%
Polyunsaturated Fat 7.40g
Cholesterol 1235mg	412%
Sodium 3988mg	173%
Total Carbohydrate 40.90g	15%
Dietary Fiber 10.30g	37%
Total Sugars 17.80g
Protein 347.70g	695%

Vitamin D 36IU	182%
Calcium 377mg	29%
Iron 36mg	201%
Potassium 5727mg	122%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.5%

Protein: 44.3%

Carbs: 5.2%