Lydia's Portuguese Beef Stew
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“This is Lydia's way to make beef stew. Lydia came to the United States when she was 18. She shared this recipe with me back in 1998. Very hardy, buttery and filling. Good comfort food. I have never done it, but I see where this could be converted to a slow cooker after sauteing the beef.”
Lydia's Portuguese Beef Stew
2 recipe photos
READY IN:1hr 45mins |
SERVES:6 |
UNITS:Metric |
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Ingredients Nutrition
- 118.29 ml butter
- 453.59-907.18 g beef roast (depending on how much beef you like) or 453.59-907.18 g beef steak, cubed for stew (depending on how much beef you like)
- 1 small diced onion
- 8 medium potatoes, peeled and chopped
- 236.59 ml diced carrot
- 1 medium head of cabbage, chopped
- salt
- garlic salt or garlic powder
Directions
- Melt butter in a dutch oven and saute beef in butter until brown. Add onions for an additional 3-5 minutes just until translucent.
- Add potatoes and enough water to cover meat and potatoes.Bring to a simmer and cook until meat and potatoes are tender(about 45-60 minutes).
- Add carrots and cabbage last, cook until cabbage is tender.(maybe 20 minutes).
- Add last, salt and garlic salt/powder to taste.
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Lydia's Portuguese Beef Stew