Name: Beef Trinchado: Portuguese-Inspired South African Stew Recipe
Prep time: 40 min
Cook time: 1 h 10 min
Total time: 1 h 50 min
Cuisine: South African
Ingredients: 1 kilogram rump steak, sliced into large cubes (or porterhouse, rib-eye, sirloin, fillet steak); 4 Tablespoons Worcestershire sauce; 300 millilitres prepared beef stock (made with 2 oxo beef cubes dissolved in 300ml water, no additional salt); 300 millilitres red wine; 1 heaped tablespoon tomato paste; 2 teaspoons sugar; 150 millilitres cream; 150 grams onion (red, white or brown, finely chopped); 2 red chillies, finely chopped (adjust to taste); 4 teaspoons garlic paste (or 5-6 fresh minced garlic cloves); 3 bay leaves; 30 grams butter, divided; 2 tablespoons vegetable oil, divided; 2 tablespoons plain flour; Salt, to taste; Freshly ground black pepper, to taste

Jump to Recipe· 4.1 from 2 reviews

If you’re craving a dish bursting with rich, soulful flavors, then let me introduce you to a true gem: Beef Trinchado: Portuguese-Inspired South African Stew Recipe. This hearty stew masterfully blends tender, marinated beef cubes with a luscious, wine-spiked sauce that’s creamy and comforting. Whether you’re familiar with South African cuisine or Portuguese flavors, this recipe brings the best of both worlds to your table, making it a perfect dish to share with family or friends on a cozy night in. Once you try this stew, it’s bound to become a favorite in your dinner rotation!

Ingredients You’ll Need

A white bowl holds many pieces of raw red meat with some white fat showing. A woman's hand is pouring a dark brown liquid sauce from a silver metal cup over the meat. The bowl sits on a surface with a white marbled texture. The light creates soft shadows around the bowl and reflects slightly on the meat and the metal cup. photo taken with an iphone --ar 4:5 --v 7

Preparing Beef Trinchado is surprisingly straightforward, with each ingredient playing a crucial role in building the stew’s amazing flavor and texture. From the tender cuts of beef to the vibrant aromatics and rich cream, these essentials ensure every bite is packed with warmth and depth.

1 kilogram rump steak: Cut into large cubes, rump steak provides the perfect tender and juicy texture, but you can substitute with Porterhouse, rib-eye, sirloin, or fillet steak for variety.
4 tablespoons Worcestershire sauce: Adds a tangy, savory punch that helps tenderize the meat while infusing it with deep flavor.
300 millilitres prepared beef stock: Made from Oxo beef cubes in water, this forms the savory base of the stew without needing extra salt.
300 millilitres red wine: Brings acidity and richness, beautifully balancing the robust beef.
1 heaped tablespoon tomato paste: Concentrates the stew’s body and adds a subtle sweetness and depth.
2 teaspoons sugar: Balances acidity and rounds out the tomato and wine flavors.
30 grams butter: Adds silky smoothness and richness in two stages of cooking.
2 tablespoons vegetable oil: Used to sear the beef and sauté the aromatics, ensuring flavors develop beautifully.
150 grams onion: Whether red, white, or brown, finely chopped onions offer sweetness and texture.
2 red chillies: These inject a comfortable, warming heat—adjust to taste to make this spicy or mild.
4 teaspoons garlic paste: Or freshly minced garlic, which adds a fragrant punch vital to this stew’s complexity.
2 tablespoons plain flour: Helps thicken the sauce, giving it that perfect stew-like consistency.
3 bay leaves: Infuse subtle herbal notes that quietly elevate the dish.
Salt to taste: Use cautiously since the beef stock already contains salt.
Few good grinds of black pepper: Adds a fresh spicy kick to brighten the flavors.
150 millilitres cream: Stirred in at the end, cream mellows the sauce, making it luxuriously smooth and comforting.

How to Make Beef Trinchado: Portuguese-Inspired South African Stew Recipe

Step 1: Prep the Meat

Start by slicing your chosen steak into large, generous chunks—big enough to stay tender and satisfying after simmering. Toss the beef cubes in Worcestershire sauce, making sure every piece is beautifully coated. Letting the meat marinate in the fridge for at least 30 minutes is key to infusing it with that unmistakable tangy flavor essential to Beef Trinchado: Portuguese-Inspired South African Stew Recipe.

Step 2: Prepare the Sauce Mixture

While the meat marinates, mix together the beef stock, red wine, tomato paste, and sugar in a jug or bowl. This mixture will become your stew’s soul, combining savory, tangy, and sweet elements that complement the rich beef.

Step 3: Brown the Beef

Heat half the butter and oil in a heavy-based pan on medium-high until sizzling. Brown the meat in batches to ensure caramelization on all sides — this step locks in flavor and adds irresistible depth to the dish. Once browned, set the meat aside with any juices to keep all that goodness.

Step 4: Sauté Aromatics

Lower the heat to medium and add the remaining butter and oil. Toss in the chopped onions and chillies, cooking until the onions turn tender and translucent, roughly 5 minutes. Stir frequently so nothing sticks or burns. Then add the garlic, frying just 30 seconds until fragrant. Your kitchen will start smelling incredible right about now!

Step 5: Thicken the Base

Sprinkle in the flour and stir it through the onions and garlic, cooking it for about a minute. Make sure to scrape the pan bottom continuously to mix in all the browned bits stuck there from earlier—those toastiness bits carry a lot of flavor. This mixture will help thicken the sauce and create a silky texture.

Step 6: Combine Sauce and Deglaze

Pour the prepared sauce mixture into the pan, stirring vigorously to lift all those caramelized bits off the bottom. This process, called deglazing, is essential—it turns every sticky bit into flavor magic. Reduce heat to low and let the sauce thicken slightly over 2-3 minutes.

Step 7: Simmer with Meat and Bay Leaves

Add bay leaves to the pan, then return the beef chunks along with any juices back into the sauce. Give everything a gentle stir and cover tightly with a lid. Keep the stew at a low simmer for about 1.5 hours, stirring every 10-15 minutes and checking the liquid. If it looks dry, add a splash of red wine or water to maintain saucy goodness. This slow simmer tenderizes the meat beautifully and melds all flavors.

Step 8: Final Seasoning and Cream

Once the beef is meltingly tender, taste the stew for salt (remember the stock already contributes saltiness) and add black pepper according to your preference. Stir in the cream and heat gently for another minute or two to create that velvety finish that defines Beef Trinchado: Portuguese-Inspired South African Stew Recipe. Allow the stew to rest for 10 minutes to let all flavors settle before serving.

How to Serve Beef Trinchado: Portuguese-Inspired South African Stew Recipe

The image shows a white enamel bowl with a blue rim filled with a rich, thick, brown stew with chunks of meat and a few green herb leaves sprinkled on top, placed on a white marbled surface with a blue and white cloth underneath. Above it, there is a white enamel dish with a blue rim holding two square light brown bread rolls, one of which is torn open showing the soft inside. To the right, a small, round, white bowl with blue patterns contains six swirls of pale yellow butter. In the bottom left corner, a small wire basket holds thick, golden-brown crispy fries. The scene is lit brightly with shadows cast on the white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh herbs such as chopped parsley or coriander bring a bright pop of color and freshness. A sprinkle of chopped chillies can give an exciting final kick if you like it spicy. A light drizzle of extra cream can make each serving feel indulgently creamy and rich.

Side Dishes

This stew pairs wonderfully with chunky chips that soak up every drop of sauce, or soft white bread rolls perfect for mopping up the flavorful juices. For a lighter option, steamed rice or buttery mashed potatoes offer a fluffy base that complements the stew’s richness beautifully.

Creative Ways to Present

For a stunning presentation, serve Beef Trinchado in rustic, deep bowls garnished with fresh herbs and a wedge of lemon on the side for a zingy contrast. You can also plate it alongside blanched greens or grilled vegetables to balance out the rich stew with some freshness and crunch. Warm serving dishes help keep the stew hot and inviting throughout mealtime.

Make Ahead and Storage

Storing Leftovers

Beef Trinchado tastes even better the next day as the flavors continue to develop. Store leftovers in an airtight container in the refrigerator for up to 3 days. Make sure the stew has cooled completely before refrigerating to keep the texture and taste at their best.

Freezing

This stew freezes beautifully. Portion it into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating, so it retains all its rich flavors and creamy texture without drying out.

Reheating

To reheat, warm the stew gently over low heat on the stove, stirring occasionally. If the sauce thickens too much during storage, add a little water, cream, or beef stock to bring it back to a luscious consistency. Avoid microwaving aggressively to preserve tenderness and flavor.

FAQs

Can I use other cuts of beef for this stew?

Absolutely! While rump steak is a great choice for Beef Trinchado: Portuguese-Inspired South African Stew Recipe, other cuts like sirloin, rib-eye, Porterhouse, or fillet also work well. Just make sure to cut the meat into large chunks and adjust cooking time if needed for tenderness.

Is it okay to adjust the chili level in this recipe?

Definitely. The recipe calls for two red chillies, but you can modify this to your heat preference. For a milder stew, reduce the chillies or remove the seeds. For a spicier kick, add more or use hotter varieties.

Can I substitute the cream with something else?

If you want a dairy-free option, coconut cream works well to add richness while lending a subtle sweetness. Alternatively, you can skip the cream altogether for a slightly lighter stew but it won’t be quite as velvety.

How do I know when the beef is done?

The beef should be fork-tender and easily break apart after the 1.5-hour simmer. If it still feels tough, give it a little more time on low heat, checking every 15 minutes with a gentle stir.

Can I make this stew in a slow cooker?

Yes, you can! Brown the beef and sauté the aromatics as directed, then transfer everything to a slow cooker along with the sauce. Cook on low for 6-8 hours or until the beef is tender. Add cream just before serving.

Final Thoughts

Beef Trinchado: Portuguese-Inspired South African Stew Recipe is a timeless dish that warms the soul and delights the senses. With its rich sauce, tender beef, and exciting blend of flavors, it’s a meal that invites you to slow down and savor each bite. I can’t wait for you to make this at home and enjoy its comforting embrace with your loved ones. Trust me, once you’ve tasted this stew, it will quickly become a cherished favorite!