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Slow Cooked Azorean Beef Stew Recipe

Ingredients

How to make it

  • I cut the stewing meat pieces in half (so it looks like I have more meat) and doused them with flour to help thicken this a little. Put the meat into crockpot. (If you’re using frozen meat, it's fine, just know it’ll take longer to cook and get tender).
  • Add the broth, veggies and spices-float the bay leaf(s) on top along with cinnamon sticks.
  • Cover and cook on low for 8-10 hours (or on high for 5-6 hours).
  • This stew actually tastes better when you cook it long and slooow.
  • I serve this over a bowl of extra wide (cooked) egg noodles. It's not quite as thick as a beef stew (still working on that) but the flavor (and smell) is amazing.

Reviews & Comments 4

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  • lilliancooks 14 years ago
    This sounds sooo good on sooo many levels! Lots of garlic, sweet potatoes, cinnamon and cumin!!! I'm printing this one out!

    I'm so glad I checked your list of recipes!
    Was this review helpful? Yes Flag
  • bigcookiedude 15 years ago
    This sounds fantastic! I love anything prepared in a crock pot! I love your combo of spices and great ingredients!
    Was this review helpful? Yes Flag
    " It was excellent "
    juels ate it and said...
    This sounds just wonderful! Love the combo of veggies here, and the spices you are using!
    Was this review helpful? Yes Flag
    " It was excellent "
    lanabade ate it and said...
    Sounds great!Thankyou!
    Was this review helpful? Yes Flag

The Cook

dollhead Mechanicville, US

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  • easyaspie
  • cheap
  • colorful
  • earthynzesty
  • greatcomfortfood
  • garliconionveggies
  • slow-cook

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  • You’ll need a crockpot that’s at least 4 quart capacity.
  • 1-1 & 1/2 lb beef stew meat (or a nice cut of meat that you’ve
  • chunked into stew meat)
  • 2 cinnamon sticks (mine were about 3-4” long)
  • 2 bay leaves (I used 1 big and 1 small)
  • 1 & 1/4 tsp ground cumin
  • 1 tsp allspice (I added a couple more pinches later on)
  • 1/2 tsp red pepper flakes (no......I swear stew won’t be spicy @ serving time)
  • 2 TBSP kosher salt (I’m not a salt eater so I started with 1 TBSP, then added more later)
  • 6 cups beef stock (can use broth, bouillon cubes & water, etc)
  • 1 & 1/2 cups baby carrots (or pared/chopped grown-up carrots, or grated carrots-you pick)
  • 2-3 medium sized potatoes (washed &) chunked into bite size pieces-peeled if you wish
  • 1 large or 2 small sweet potatoes (washed &) chunked into bite size pieces-peeled if you wish
  • 4-5 chopped green onions or 1 large onion chopped
  • 1 & 1/2 cups baby tomatoes cut in 1/2’s, OR 2 large chopped tomatoes
  • 6 or more peeled, smashed cloves of garlic (we’re garlic fiends, so I used the whole bulb)
  • (add-ins I plan to try: quinoa, parsnips, mushrooms, zucchini, cabbage & maybe a little turnip)
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