Portuguese-Style Beef Stew with Japanese Udon Noodles

I absolutely love creating these fusion combinations of Western/Portuguese flavours with Eastern elements, like this Udon dish, basically I’m using a classical variation of a traditional Portuguese jardineira stew (minus the potatoes and peas) but loaded with plenty of chorizo! It’s a match made in heaven, a Portuguese-style very rich and savoury meat stew paired with Japanese-style thick pasta like Udon noodles.

This recipe serves about 4 people, but I only made two portions and ended up using the leftover beef stew as filling for some rissoles or croquettes (can’t quite remember which!). It’s such a versatile dish that works beautifully in multiple ways. The tender, wine-braised beef with smoky chorizo creates an incredibly flavourful base that the chewy Udon noodles soak up perfectly. So let’s get to the recipe!

Portuguese-Style Beef Stew with Japanese Udon Noodles

Servings: 4
Time: 1hr 30mins
Difficulty: Normal
Rating: ★★★★★
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There is nothing better and more conforting than a tender juicy stew with fall apart meat with thick japanese udon that easily sticks to all the delicious sauce, we are dealing with near perfection.

Ingredients

Udon Noodles – 200g
Beef – 400g (Portuguese Jardineira)
Chorizo – 1/2
Onion – 1
Garlic – 3 Cloves
Carrots – 3
Bay – 1 Leaf
Beef Stock – 1 Cube
White Wine – 1 Glass
Vinha de Alhos – 1 Teaspoon
Olive Oil – A Drizzle
Paprika – A Pinch
Cayenne Pepper – A Pinch
Pepper – A Pinch
Salt – A Pinch

Directions

Start by sautéing the diced beef in a pan with a drizzle of olive oil, chopped onion, and garlic. Allow the meat to fry a little and brown.

Then add the sliced carrots, bay leaf, a cup of white wine, a cup of water, the beef broth, a spoonful of “vinha de alhos”, a pinch of paprika, cayenne pepper, pepper, and salt.
Cover and cook over medium/low heat for about 60 minutes until the meat is tender.

When the meat is tender, taste the broth and meat and adjust the salt, pepper, and/or cayenne pepper.
Finally, cook the udon noodles, which usually takes only 2 or 3 minutes in hot water, drain and serve in a bowl, cover with a generous spoonful of the beef stew, and that’s it, bon appétit!

Notes: Like all good stews, you can cut the cooking time in half by using a pressure cooker, or triple the time if you prefer using a slow cooker.

If you can’t find this Portuguese seasoning blend “vinha de alhos”, mix together minced garlic, white wine vinegar, bay leaves, and a touch of paprika.

Use a good Portuguese chorizo if available, but Spanish chorizo or even a smoky kielbasa will work in a pinch.

This stew actually improves overnight! The flavours meld beautifully, making it perfect for meal prep, also the leftover stew makes an excellent filling for croquettes, empanadas, or even served over rice or polenta.7

Since you’re using white wine in the stew, a Portuguese Vinho Verde or a light red wine complements this dish beautifully.

This recipe for Portuguese-Style Beef Stew with Japanese Udon Noodles was originally created on BakeAfter.com. Esta receita de Massa Udon com Carne Guisada foi publicada em português no Iguaria.com.