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caçoila (portuguese stewed beef)

(1 rating)
Northwestgal avatar
Recipe by
Vickie Parks
@Northwestgal
Renton, WA

This recipe is from Pico Island in the Azores, off the west coast of Portugal. It's pronounced 'ka-soy-la', and it's named for the clay pot (called a cacoila) in which it traditionally was made. The pot is soaked overnight, ingredients added the next morning, and then slow baked in an oven for 8 hours to tenderize the meat. Today stockpots are more often used, though some families still use the more traditional cacoila to make this dish. The sweet, hot peppers add a spicy and robust flavor to this dish. Pork butt can be used instead of the beef rump roast.

(1 rating)
yield 8 serving(s)
prep time 20 Min
cook time 3 Hr 30 Min
method Stove Top

Ingredients For caçoila (portuguese stewed beef)

  • 4 1/2 lb
    beef rump roast, cut into 2-inch chunks (you can use pork butt instead of rump roast)
  • 1 to 2 tsp
    crushed red pepper flakes)
  • 1 lg
    onion, cut into thin slices
  • 1/2 c
    fresh parsley, coarsely chopped
  • 3 clove
    garlic, minced
  • 1
    bay leaf
  • 2 Tbsp
    unsalted butter
  • 2 c
    red wine
  • 2 Tbsp
    tomato paste
  • boiled potatoes, for serving (optional)
  • roasted red peppers, for serving (optional)

How To Make caçoila (portuguese stewed beef)

  • 1
    One day in advance, rub the crushed red pepper over the beef roast, place in a bowl, cover, and refrigerate overnight.
  • 2
    Layer the onion slices, parsley, garlic, and bay leaf in the bottom of a Dutch oven. Place the meat on top and dot with the butter. Mix together the wine and tomato paste and pour over the meat. Bring to a boil, reduce the heat to a low simmer, and cook, covered, until the meat is very tender, 3 to 3 1/2 hours, occasionally turning the pieces to keep moist.
  • 3
    Serve immediately while still hot, with boiled white potatoes and roasted red peppers served alongside, if desired.
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