Beef trinchado – Portuguese South African beef stew (Creamy version!)

This creamy beef trinchado is a Portuguese-influenced South African stew made with chunks of rump steak simmered in red wine, beef stock, garlic, chilli and bay leaves. The cream is stirred in at the end, giving the spicy sauce a smooth, rich finish.

Trinchado is mostly tender beef and sauce rather than a vegetable-heavy stew, so it is best served with chunky chips or crusty white rolls for dipping. This is the creamy version; some trinchado recipes are made without cream.

Ingredient notes and substitutions

You’ll find the full ingredient list with measurements in the recipe card at the bottom of the post.

Beef

Rump steak is my usual choice. Sirloin, rib-eye, porterhouse and fillet also work, although very lean or dry-aged beef may be ready sooner. Start checking it after about 1 hour rather than automatically cooking it for the full 1½ hours.

Red chillies

Use one or two supermarket red chillies for gentle heat. Bird’s-eye chillies are much hotter, so use less. Add cayenne or peri-peri sauce only if you want a hotter trinchado.

Garlic

Use 4 teaspoons of garlic paste or 5–6 large fresh cloves. It sounds generous, but garlic is a defining part of the sauce.

Beef stock

Stock cubes are perfectly fine. Because prepared stock can be salty, taste the trinchado before adding any extra salt.

Red wine

Most dry red wines work well. A Portuguese red is a lovely choice but not essential.

Double cream/heavy cream

In South Africa, double cream can usually be found at Woolworths. If you can’t find it, use the highest-fat pouring cream available. Add it at the end and heat gently for 1–2 minutes without letting the sauce boil hard.

Optional extras

Peri-peri sauce: Add 1–2 tablespoons with the other liquid ingredients, depending on how much heat you want.

Black olives: Add about 20 pitted black olives when you return the browned beef to the pan.

How to make trinchado: Step-by-step

Step 1: Use a sharp knife to cut the steak into large, bite-sized chunks.

Step 2: Place the beef in a large bowl and add the Worcestershire sauce. Stir well so every piece is coated.

Step 3: Cover the bowl and leave the beef to marinate in the fridge for at least 30 minutes.

Step 4: Meanwhile, combine the beef stock, red wine, tomato paste and sugar in a large jug or mixing bowl. Stir until the tomato paste is evenly mixed through.

Step 5: Heat half the butter and half the oil in a medium-large, heavy-based saucepan over medium-high heat.

Once the butter and oil are sizzling, brown the beef in batches until golden on all sides. Avoid overcrowding the pan, as the beef will steam rather than brown.

Step 6: Transfer each browned batch to a clean plate or bowl and set aside. Keep any Worcestershire marinade left in the original bowl, as this will be added to the sauce and cooked thoroughly.

Step 7: Reduce the heat to medium and add the remaining butter and oil. Add the chopped onions and chillies and cook for about 5 minutes, stirring occasionally, until the onions are soft and translucent.

Step 8: Add the garlic and cook for 30 seconds, stirring, until fragrant.

Step 9: Sprinkle over the flour and stir it through the onions. Cook for 1 minute, scraping the bottom of the pan as you stir.

The flour may stick slightly, but that is fine. The browned residue will loosen when you add the liquid.

Step 10: Pour in the prepared stock and wine mixture, along with any Worcestershire marinade left in the bowl.

Stir well, scraping the bottom of the pan to loosen all the browned and sticky bits. These will melt into the sauce and add flavour.

Step 11: Reduce the heat to low and simmer for 2–3 minutes, stirring occasionally, until the sauce has thickened slightly and lightly coats the spoon.

Step 12: Add the bay leaves, then return the browned beef and any juices collected on the plate to the pan. Stir until the beef is evenly coated in the sauce.

Step 13: Bring the sauce to a very gentle simmer, with only a few small bubbles breaking the surface. Cover the pan tightly with a lid and cook over the lowest heat for 1½ hours.

Check and stir the trinchado every 10–15 minutes, scraping the bottom to prevent sticking. If it begins to look dry, stir in a small splash of red wine or water.

If there is too much liquid near the end, leave the lid slightly ajar for a few minutes to allow some steam to escape.

Step 14: Check that the beef is tender, then taste the sauce before adding salt. The beef stock and Worcestershire sauce are already salty, so you may need very little extra. Add the black pepper.

Step 15: Stir in the cream. You can use slightly less if the trinchado is already very saucy, or a little more if you would like to loosen the sauce.

Step 16: Heat gently for 1–2 minutes, stirring, until the cream is fully combined and the sauce is smooth and hot. Do not let the sauce boil hard once the cream has been added.

Step 17: Remove the pan from the heat and leave the trinchado to rest for 10 minutes before serving.

Step 18: Serve with chunky chips/French fries or fresh white bread rolls for mopping up the sauce.

Serving suggestions

Serve trinchado in bowls with chunky chips/French fries or crusty white or Portuguese rolls for mopping up the sauce. A little chopped parsley is enough for freshness.

If you are serving it as a main meal, a simple green salad helps balance the rich sauce.

Storage, freezing and reheating

Store leftover trinchado in an airtight container in the fridge for up to 3 days.

Reheat it gently in the microwave or in a saucepan over low heat, stirring occasionally until piping hot. Add a small splash of water, stock or cream if the sauce has thickened too much.

Trinchado can also be frozen for up to 3 months. Defrost it overnight in the fridge before reheating.

FAQ

More South African recipes

For more South African comfort food, try my traditional bobotie, bunny chow, prego rolls or South African yellow rice.