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Trinchado in a white bowl with a dish of bread rolls and a small basket of chips.

Beef Trinchado - Portuguese inspired South African stew

Trinchado is a delicious Portuguese inspired South African beef stew made from cubed steak, cooked in a spicy sauce. It's believed to have originated in neighbouring Angola and Mozambique, both former Portuguese colonies.
4.98 from 189 votes
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Course: Appetizer, Main Course
Cuisine: Portuguese, South African
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
Servings: 4 servings (circa 250g per person)
Calories: 738kcal

Equipment

  • 1 medium-large, lidded, heavy-based saucepan, or cast iron pot/pan

Ingredients

  • 1 kilogram rump steak - Sliced into large cubes. You can also use Porterhouse, rib-eye, sirloin or fillet steak.
  • 4 Tablespoons Worcestershire sauce
  • 300 millilitre prepared beef stock - We use 2 x Oxo beef cubes in 300ml water and then don't add extra salt.
  • 300 millilitre red wine
  • 1 heaped tablespoon tomato paste
  • 2 teaspoons sugar
  • 30 grams butter
  • 2 tablespoons vegetable oil
  • 150 grams onion - Red, white or brown onions. Finely chopped.
  • 2 red chillies - Finely chopped. Adjust the amount of chilli according to taste and the type of chilli you are using.
  • 4 teaspoons garlic paste - or 5-6 fresh, minced cloves.
  • 2 tablespoons plain flour
  • 3 bay leaves
  • salt to taste
  • few good grinds of black pepper
  • 150 millilitre cream

Instructions

Prep the meat

  • Use a sharp knife to cut the steak into large, bite-sized chunks.
    1 kilogram rump steak
  • In a large bowl, combine the cubed meat with the Worcestershire sauce. Ensure every cube is coated by stirring the sauce through the meat.
    4 Tablespoons Worcestershire sauce
  • Cover the bowl with plastic wrap and let it sit in the fridge for at least 30 minutes to marinate.

Prep the liquid

  • Make the sauce by adding the beef stock, red wine, tomato paste and sugar to a jug or mixing bowl.
    300 millilitre prepared beef stock, 300 millilitre red wine, 1 heaped tablespoon tomato paste, 2 teaspoons sugar

To make the Trinchado

  • In a medium-large, heavy-based pan, heat half the butter (15g) and half the oil (1 tbsp) over medium-high heat.
    Once the oil and butter are sizzling, batch-fry the cubed steak until browned on all sides. This is an important step as it adds flavour to the dish.
  • Set the beef aside in the same bowl it was marinated in.
  • Turn the heat down to medium. Add the remaining butter (15g) and oil (1 tbsp).
    Once the butter and oil are hot, add the chopped onions and chillies. Fry until the onions are soft and translucent. This will take about 5 minutes. Stir every once in a while to ensure it's not sticking to the pan.
    150 grams onion, 2 red chillies
  • Add the garlic and fry for 30 seconds.
    4 teaspoons garlic paste
  • Add the flour and stir it through the onions. Cook for 1 minute. Keep scraping the bottom of the pan during this step to avoid the flour from sticking too much.
    (The flour will stick a little bit and it's unavoidable, but don't worry, we're going to deglaze the pan in a minute.)
    2 tablespoons plain flour
  • Add the sauce you combined earlier. Deglaze the pan by stirring and scraping the sticky bits stuck to the bottom of the pan. This 'residue' will melt into the sauce and add flavour.
    Turn the heat down to low and simmer the sauce for 2-3 minutes until it starts to thicken slightly.
  • Add the bay leaves.
    3 bay leaves
  • Tip the meat into the pan along with any remaining liquid in the bowl.
    Stir the meat through the sauce and bring to a gentle simmer. Cover the pan tightly with a lid. With the heat still on low, simmer for 1.5 hours.
    Check the liquid level every 10-15 minutes or so and give it a quick stir. If it seems like the Trinchado may need more liquid, add another splash of red wine or water.
  • Taste for salt and add more if needed. The beef stock is already salty so you may not need more than ½ teaspoon salt.
    salt to taste
  • Add the black pepper.
    few good grinds of black pepper
  • Add the cream. Stir and heat through for 1-2 minutes.
    If you feel you need more sauce at this point, you can add a touch more cream. If it's already looking saucy enough, add less cream than the recipe states.
    150 millilitre cream
  • Allow the Trinchado to rest for 10 minutes before serving.
  • Serve with chunky chips or fresh white bread rolls to mop up the delicious sauce.

Notes

The type and size of the pot or pan you use, along with the gas ring/burner size on your stove, will influence how quickly the Trinchado may lose liquid.
  • Avoid using a pot with too large a surface area as it can cause the liquid to evaporate too rapidly, which may cause the Trinchado to cook dry or burn.
  • Cook over the lowest heat setting once you start the clock for the 1.5 hours, matching the gas ring/burner size to the pot you are using.
  • Keep a constant eye on it. If it appears dry, add a small splash of wine or water, stirring it in (remember, you'll be adding cream later too). Scrape the bottom to ensure it's not sticking.
  • If there seems to be too much liquid, shift the lid to the side for a few minutes to create a gap, allowing some steam to escape.

**Nutritional data disclaimer**

Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.

Nutrition

Calories: 738kcal | Carbohydrates: 20g | Protein: 60g | Fat: 39g | Saturated Fat: 18g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 214mg | Sodium: 613mg | Potassium: 1459mg | Fiber: 1g | Sugar: 9g | Vitamin A: 1039IU | Vitamin C: 40mg | Calcium: 128mg | Iron: 7mg