Trincado African Beef Stew

 

Trincado African Beef Stew has an infusion of Portuguese flavors.  I have many requests for this Portuguese inspired African beef stew, which is similar to the Azorean braised beef recipe in my book, Portuguese Home Cooking.

This recipe is adapted from Patrick Fish in South Africa

This serves 4 to 6

• 2 tb spoons olive oil
• 2 tb butter
• 2 1/2 pounds beef rump roast, cut into 1-inch cubes
• 2 cups coarsely chopped Spanish or yellow onions
• 1-2 tb hot pepper paste or substitute chopped stemmed chili peppers, or hot sauce, etc. to taste (watch the degree of hotness )
• 4 cloves garlic, smashed
• 1 bay leaf
• 2 cups red wine or 1 cup wine and 1 cup water or beef stock
• about 18 to 24 black olives (to your liking)
• 1/4 cup flour mixed with 1/4 cup water
• coarse salt as needed
• fresh ground black pepper

1. Melt the butter into the oil using a heavy bottom Dutch oven pot. Working in small batches, brown the cubes of beef on all sides and transfer to a plate.
2. Toss the onions into the pan drippings and sauté until lightly golden to bring out the flavor of the onions. Mix in the hot pepper sauce or other hot chili ingredient you are using, to your taste along with the garlic and bay leaf.
3. Cook 1 minute until it becomes aromatic. Return the meat to the pot, along with the olives. Pour in the wine or combination so that it just comes over the meat.
4. Bring to a boil over medium -high heat. Reduce the heat to medium-low and cover. Simmer for 1 hour.
5. Add the seasoning of salt and pepper, keeping in mind that the olives will add salt as well.
6. Mix the flour with cold water, making a slurry and stir into the pan. Cover and simmer for about 1/2 to 1 hour or until  very tender.  The Trincado African Beef Stew is usually served with fried potatoes and chunks of bread for dipping in the sauce.