By eatmundo · August 3, 2026
🇵🇹AI-generated imageSame ingredients, elsewhere in the world
1 matchThis dish doesn't have a strong Mundo Match yet — but here's the closest ingredient overlap we found across the world's cuisines. The percentage is the share of ingredients the two recipes have in common.
Same technique: Stew404 recipes from 26 countries
A deep, rustic stew from central Portugal, specifically the Coimbra region, where goat is slow-cooked in red wine until tender.
According to eatmundo's ingredient comparison, the closest dish to Chanfana from another cuisine is Authentic Pork Carnitas (Mexico): the two share 46% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Marinate 1.5kg of cubed goat in 500ml of red wine, 6 smashed garlic cloves, 3 bay leaves, 1 tbsp of pimentão, and salt, covered in the refrigerator, for at least 6 hours.
- 2
Preheat your oven to 160°C (320°F).
- 3
Transfer the meat and the entire marinade into a traditional clay pot (caçoila de barro).
- 4
Add 50g of lard on top of the meat to ensure richness and moisture during the long cooking process.
- 5
Cover the pot tightly with a lid or foil and place it in the oven; cook for 3-4 hours until the meat is fork-tender.
- 6
Check the pot midway; if the liquid is reducing too fast, you may add a splash of wine or water.
- 7
One hour before finishing, arrange 1kg of peeled, halved potatoes around the meat in the pot.
- 8
Remove the lid for the final 15 minutes of cooking to let the top layer of meat and potatoes brown slightly.
Frequently Asked Questions
What is Chanfana?
Chanfana is a traditional Portuguese stew from the Beira region made of goat meat slow-cooked in red wine, garlic, lard, and bay leaves. It is often served with potatoes and is commonly associated with festive occasions and regional culinary celebrations.
Can I use lamb instead of goat?
Yes, although the flavor will be less intense; goat is traditional for the specific texture of this stew.
Why use a clay pot?
The clay pot conducts heat slowly and evenly, which is vital for the slow-cooking process of the tough goat meat.
Can I cook this on a stovetop?
It is possible over very low heat, but the oven provides the consistent, all-around heat that characterizes a true Chanfana.
What if I can't find pimentão?
You can substitute it with a high-quality sweet smoked paprika, though pimentão (a Portuguese pepper paste) is authentic.
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