portuguese alcatra

Portuguese Alcatra is a traditional slow-cooked beef stew from the Azores, especially Terceira Island. It’s rich, aromatic, and meant for long, gentle cooking—often for Sunday family meals.

What is “Alcatra”?

• In Portugal, alcatra refers both to a cut of beef (top sirloin/rump area) and this specific Azorean stew.

• The dish is defined more by its method and seasoning than the exact cut.

Key Characteristics

• Slow-baked (traditionally in a clay pot)

• Deeply flavored with spices and wine

• No browning beforehand—everything cooks together slowly

Typical Ingredients

• Beef (alcatra cut, chuck, or rump)

• Onions (lots of them)

• Garlic

• Bay leaves

• Allspice (pimenta-da-Jamaica) – essential

• Black pepper

• Cloves (used sparingly)

• Cinnamon stick (optional but traditional)

• Red wine (often local Azorean wine)

• Beef broth

• Bacon or salt pork

• Butter or lard

Traditional Preparation (Summary)

1. Layer sliced onions on the bottom of a clay pot.

2. Add beef chunks, garlic, spices, bay leaves, and bacon.

3. Pour in wine and broth—meat should be partially submerged.

4. Dot with butter.

5. Cover and cook very slowly (low oven or stovetop) for 3–4 hours, until fork-tender.

6. Serve with Portuguese bread, boiled potatoes, or rice.

Flavor Profile

• Savory, slightly sweet from onions

• Warm spice notes (allspice, clove, cinnamon)

• Deep, comforting, and not spicy-hot

If you’d like, I can:

• Give you a traditional Terceira recipe

• Adapt it for a slow cooker or Dutch oven

• Help you choose the best beef cut where you live