By eatmundo · August 3, 2026
🇵🇹AI-generated imageSame ingredients, elsewhere in the world
11 matchesDishes from other countries' kitchens, made from the same core ingredients as Vitela Estufada. The percentage is the share of ingredients the two recipes have in common.
Htapodi Krasato: Greek Octopus in Red Wine SauceIn Greece · same ingredients· Same technique59%
Lahma b'Basal (Beef and Onion Stew)In Egypt · same ingredients57%
Kokkinisto: Hearty Greek Beef in Rich Tomato SauceIn Greece · same ingredients56%
A classic, soul-warming Portuguese beef stew. The beef is braised in a rich reduction of red wine and aromatics, resulting in meat that is incredibly tender and full of deep, savory character.
According to eatmundo's ingredient comparison, the closest dish to Vitela Estufada from another cuisine is Htapodi Krasato (Greece): the two share 59% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Cut 1kg of beef shank into large chunks and brown them thoroughly in 50ml of olive oil inside a heavy pot.
- 2
Remove the meat, and in the same pot, sauté 2 large diced onions and 3 smashed garlic cloves until they are soft and golden brown.
- 3
Return the meat to the pot and add 2 bay leaves and 2 cloves for deep, classic aromatics.
- 4
Pour in 500ml of red wine and bring to a gentle simmer, scraping any browned bits from the bottom of the pot.
- 5
Cover with a tight-fitting lid and cook over low heat for 90 minutes, or until the beef pulls apart with a fork.
- 6
Remove the lid for the final 15 minutes of cooking to let the sauce thicken into a luxurious, dark glaze.
- 7
Season with salt only at the end, testing the balance of flavors carefully as the sauce reduces.
- 8
Let the dish rest for 10 minutes off the heat before serving, which allows the sauce to settle and coat the meat perfectly.
Frequently Asked Questions
What is Vitela Estufada?
Vitela Estufada is a Portuguese beef stew made with beef shank slow-cooked in red wine, olive oil, and aromatics like bay leaf and clove. It is typically served as a hearty main course for lunch or dinner.
What is the best cut to use?
Beef shank is ideal because the connective tissue breaks down, making the sauce gelatinous and the meat tender.
Can I use a pressure cooker?
Yes, it will reduce the cooking time to about 40 minutes, though the slow-cooked method builds more depth.
Should the wine be expensive?
No, use a dry, robust red wine that you would enjoy drinking, but avoid premium vintage bottles.
What to serve with it?
It is traditionally served with creamy mashed potatoes or crusty bread to soak up the sauce.
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