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Portugal · Food

Chanfana de Borrego

180 min
680 kcal
4 servings

By eatmundo · August 3, 2026

Chanfana de Borrego🇵🇹AI-generated image

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Dishes from other countries' kitchens, made from the same core ingredients as Chanfana de Borrego. The percentage is the share of ingredients the two recipes have in common.

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A deep, slow-cooked lamb stew from the Beira region, traditionally prepared in clay pots. The combination of red wine and aromatics creates an incredibly tender, flavorful meat.

According to eatmundo's ingredient comparison, the closest dish to Chanfana de Borrego from another cuisine is Gulasz Wołowy (Poland): the two share 62% of their ingredients.

Ingredients

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Adapt this recipe:
4 servings

How to Make It

  • 1

    Cut 800g of lamb into bite-sized cubes and place them into a deep heavy-based clay or cast iron pot.

  • 2

    Thinly slice 2 large onions and crush 4 garlic cloves, then scatter them over the meat alongside 2 dried bay leaves.

  • 3

    Pour 750ml of dry red wine over the mixture, ensuring the meat is well-coated in the aromatics and nearly covered by the wine.

  • 4

    Add 50g of lard on top of the ingredients; this provides the necessary fat for a rich, silky mouthfeel.

  • 5

    Cover the pot with a heavy lid and cook in a preheated oven at 160°C for 3 hours, checking only once to ensure the sauce hasn't reduced too quickly.

  • 6

    Uncover the pot for the final 30 minutes to allow the sauce to thicken slightly and the top of the meat to develop a roasted crust.

  • 7

    Season with salt to your preference only after removing the pot from the heat to avoid toughening the proteins.

  • 8

    Serve piping hot directly from the pot, traditionally accompanied by boiled potatoes.

Frequently Asked Questions

What is Chanfana de Borrego?

Chanfana de Borrego is a Portuguese meat stew originating from the Beira region. It is prepared by slow-cooking lamb in red wine, lard, onions, garlic, and bay leaves, and is commonly served during festive gatherings and communal meals.

Can I use white wine instead?

Yes, but red wine is traditional for chanfana; white wine gives a lighter, paler sauce with less depth.

Why use lard?

Lard adds a depth of flavor that vegetable oils cannot replicate in long-braised dishes.

What is the best cut of meat?

Use shoulder or neck cuts, as they have enough connective tissue to become tender during the long cook.

Can I make this on the stovetop?

While possible, the oven provides the uniform heat necessary for the meat to fall off the bone.

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