Recipe for Carne Guisada – juicy beef cubes with a Portuguese sauce

4 potatoes
600g beef cubes
1 red onion – peel & slice thinly
2 cloves garlic – peel grate finely & chop
2 tbsp paprika
2 tbsp white wine vinegar
2 tbsp Worcestershire sauce
1 lemon – juice
10g basil – discard stalks
200g Swiss chard – discard stalks & slice thinly (1cm)
olive oil (from your pantry)
salt & pepper (from your pantry)
tin foil (from your pantry)

How to
Preparation: Preheat the oven to 200°C. Prepare all ingredients as indicated above.

Potato chips: Cut off the ends, then cut into 1cm slices lengthways and cut those slices into 1cm chips. Place the chips on a tin foil lined baking tray. Drizzle with olive oil, season with salt and pepper, mix and then spread in a single layer. Roast for 25 minutes, until golden and cooked.

Beef cubes: Place a pan on medium-high heat with a drizzle of olive oil. Toss the beef cubes in a little olive oil and season with salt and pepper. When the pan is hot, add the beef cubes and fry for 5-7 minutes, turning occasionally until brown all over. Remove and set aside.

Sauce: Using the same pan, on medium heat with a drizzle of olive oil, add the red onion with a pinch of salt and sauté for 5 minutes. Add garlic, cook for 30 seconds, then throw in most of the paprika (reserving a little pinch), mix and add the white wine vinegar, Worcestershire sauce and lemon juice to taste. Then add water (½ cup for 4; ¼ cup for 2) and cook for 3 minutes. Slice the basil thinly and add to the sauce. Add the beef cubes back into the pan, with any juices, to reheat and coat with the sauce.

Swiss Chard: Dress with olive oil, the reserved pinch of paprika and a little lemon juice, salt and pepper.

Serve the saucy beef cubes with potato chips and Swiss chard on the side.


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Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.