Beef Trinchado - Portuguese inspired South African stew
Beef trinchado is a Portuguese-influenced South African stew made with cubed steak simmered in a spicy red wine sauce with garlic, chilli and bay leaves. This creamy version is finished with double cream and served with chips or crusty bread.
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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 double cream/heavy cream
Instructions
- Use a sharp knife to cut the steak into large, bite-sized chunks.1 kilogram rump steak
- Place the beef in a large bowl and add the Worcestershire sauce. Stir well so every piece is coated.4 Tablespoons Worcestershire sauce
- Cover the bowl and leave the beef to marinate in the fridge for at least 30 minutes.
- 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.300 millilitre prepared beef stock, 300 millilitre red wine, 1 heaped tablespoon tomato paste, 2 teaspoons sugar
- 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.
- 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.
- 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.150 grams onion, 2 red chillies
- Add the garlic and cook for 30 seconds, stirring, until fragrant.4 teaspoons garlic paste
- 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.2 tablespoons plain flour
- 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.
- Reduce the heat to low and simmer for 2–3 minutes, stirring occasionally, until the sauce has thickened slightly and lightly coats the spoon.3 bay leaves
- 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.
- 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.
- 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.few good grinds of black pepper, salt to taste
- 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.150 millilitre double cream/heavy cream
- 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.
- Remove the pan from the heat and leave the trinchado to rest for 10 minutes before serving.
- Serve with chunky chips/French fries or fresh white bread rolls for mopping up the sauce.
Notes
- Use a heavy-based pot with a well-fitting lid.
- Keep the heat very low during the 1½-hour simmer.
- Check and stir every 10–15 minutes. Add a small splash of water or wine if it is drying out.
- Dry-aged rump may be tender after about 1 hour.
**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
