MOLHA DE CARNE (Azores Beef Stew with Potatoes)
- 3.5 lbs sirloin tip roast cut into large pieces (about double or triple the size of regular stewing meat)
- 1 cup white wine
- 1 cup beer
- 1 small can of tomato paste (5.5 fl oz)
- 2 tsp salt
- 2 tsp paprika
- 1 tsp ground allspice
- 3 bay leaves
- 1 cinnamon stick
- 4 cloves garlic minced
- 1 medium onion diced
- 1 cup water
- 6 white potatoes chopped into large pieces
- Cut the beef into large chunks.
- In a large bowl add the white wine, beer, tomato paste, salt, paprika, allspice and whisk until well combined. Add the bay leaves and cinnamon stick.
- Add the meat to the bowl and mix well to cover all the meat pieces. Cover the bowl with a plastic wrap or put place the entire contents into a ziplock. Store in the fridge for at least two hours or even over night.
- Place a large pot on the stove and add the meat contents to the pot. Add the onions and garlic and bring to a slow boil for 30 minutes covered.
- Remove the lid, add the water and cover again. Simmer for 2 hours.
- Uncover, add the potatoes, mix well, cover and continue to simmer for 30 minutes.
© Recipe courtesy of Nelson Cardoso of Photos & Food.
OCTOBER WINE CLUB:
Casal da Coelheira
Terraços do Tejo Red
BOLD WINE STYLE
Deep red in color, this wine has a lively aroma with ripe fruit. On the palate, despite its youthfulness, the tannins are presented but well rounded and accompanied by a good structure. It makes for a very tasty wine, easy for daily consumption but with lots of personality.
Varietal: Aragonês, Syrah, Castelão
Region: Tejo, Portugal
Analysis: 13.6% alcohol / volume
Total Acidity: 6.10 g/L
Total Sugar: 0.9 g/L
Soil Type: Sandy
European Vegetarian Union: Vegan
Serving Temperature: 60ºF-64ºF
Pairing: Pasta and white or red meat
Longevity: Drink now or keep it until the end of 2025
Winemaker: Nuno Falcão Rodrigues
Destemming, maceration and fermentation with temperature control, malolactic fermentation and filtration.
ABOUT THE WINERY:
Located at parallel 39 North, Casal da Coelheira Estate has been benefiting from the Mediterranean climate for over three generations. For years, they have been committed to producing the best and most innovative wines within the Tagus River wine region. While the winery has seen many upgrades to their production and winemaking technology over the years, the facade at Tramagal remains the same – showcasing a traditional Portuguese facility with timeless architecture and impressive white and yellow walls. Learn more about the winery here.
Photos and information © Casal da Coelheira – All Rights Reserved.
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