Slow-Cooker Portuguese Beef Stew with Ruby Port

Don't forget to share this ...Email this to someoneShare on FacebookShare on Google+Pin on PinterestTweet about this on TwitterShare on Yummly


Slow-Cooker Portuguese Beef Stew with Ruby Port

Slow-Cooker Portuguese Beef Stew with Ruby Port


  • 2 tablespoons extra-virgin olive oil
  • 3 pounds well-trimmed boneless beef short ribs, cut into 1 1/2-inch pieces
  • Salt
  • Freshly ground pepper
  • 2 large Spanish onions, very thinly sliced
  • 3 medium carrots, cut into 1/2-inch chunks
  • 1 cup ruby port
  • 1 1/2 cups dry red wine


In a large pan, heat the olive oil until shimmering. Season the beef generously with salt and pepper and add half to the pan. Cook over moderately high heat, turning occasionally, until browned all over, about 8 minutes. Using a slotted spoon, transfer the meat to slow-cooker; brown the remaining meat and transfer to slow-cooker.

To the large pan add the onions, cover and cook over moderately high heat, stirring occasionally, until softened, 5 minutes then add to the slow-cooker.

Then add the carrots, wine and port.Cover the slow-cooker and cook on low until the meat is very tender, about 6 to 8 hours. Spoon off the fat and serve the stew with mashed potatoes.

Tools Used:





This post contains affiliate links, so I make a small commission if you purchase through my links – that support helps to keep this blog running.

Copyright Foodie Made Simple, LLC. All text, recipes and photographs are copyrighted and may not be published elsewhere without express permission. Pinterest, Twitter, Instagram, Tumbler, Google+ and Facebook users, you are welcome to “pin” photos! re-tweet and “share” links all you like, just don’t copy the recipes themselves. Fellow bloggers are welcome to repost my recipes, just write the recipe in your own words, use your own photograph, then link back to the original recipe on

Leave a Reply

Your email address will not be published. Required fields are marked *