5 Recipes Beef Guisada: A Tradition at Your Table

A dish almost as typical in Portugal as the cod stew, the beef guisada can be prepared in 1001 ways. We show you 5 recipes.

5 Recipes Beef Guisada A Tradition at Your Table

The carne guisada has a smell of childhood, and taste the memories, because it is a dish that is very present on the tables of Portuguese families.

We will indicate you the best recipes of meat guisada to re-create those memories and form many other new and equally unmissable. Then tell us which is your favourite!



This basic recipe belongs to the blog “The Delights of the Warriors” and promises to even make the delight of the whole family.

– Ingredients –

  • 1 onion
  • 2 cloves of garlic
  • 2 tomatoes without skin or seeds
  • 1 drizzle of olive oil
  • 250gr of pork
  • 50gr of rice carolino
  • 1/2 cup white wine
  • 150ml of water
  • Salt, pepper, chili and salsa q. b.

– Mode of Preparation –

  1. Saute the onion and minced garlic in a drizzle of olive oil for a few minutes;
  2. Add the tomatoes, previously passed by the magic wand, the wine and let it cook for 2 minutes;
  3. Add the pork, season with salt, chili and pepper to taste, cover the pot and let it cook for 10 minutes;
  4. When the meat is ready, add the water, rice and the parsley, correct the seasoning and leave to cook until the rice is ready.


The site, “Easy Recipes”, this recipe will fill the measures of the fans of pasta with meat.

– Ingredients –

  • 500 grams Beef cubed
  • 1/2 Chorizo sausage
  • 250 grams pasta
  • 1/2 Carrot
  • 1 strand Olive oil
  • 1 Pulp of tomato small
  • 3 tablespoons pulp of tomato
  • 1 medium Onion
  • 1/4 cube bouillon
  • 3 cloves garlic
  • 1 strand white Wine
  • 1 small spoon butter
  • 1 leaf Bay leaf
  • 1 chopped Parsley
  • 1 grated Cheese q. b.
  • 1 Salt q. b.
  • 1 Pepper q. b.
  • 1 bacon q. b.

– Mode of Preparation –

  1. In a pan make a sofrito with the olive oil, the onion and the minced garlic and let brown over white;
  2. Add the carrot cut into small cubes or slices, the tomato concassé and without shells and the bay leaf. Wrap everything and add the pulp of tomatoes and the beef broth. Let it cook in simmer for about 3 minutes;
  3. Add finally the cubes of meat, the chorizo sausage into slices and the bacon. Season with salt and pepper and finish with a drizzle of wine;
  4. Add more water if necessary. At the end of 10 minutes on a low heat add the pasta and let it cook for approximately 8 minutes. Add a small spoon of butter at the end of the cooking. Stir and allow to ascertain during 1 minute;
  5. Sirva de imediato. Polvilhe com salsa e queijo ralado.


This site teaches us how to “Cooking Without Stress”, and not a recipe with okras in the constitution will make him change his mind.

– Ingredients –

  • 300gr carrots
  • 2 Onions
  • 2 cloves of garlic
  • 1dl of oil palm
  • 700g beef (cubes)
  • 1 bay leaf
  • 100gr of bacon
  • 2 sun-dried tomatoes
  • 1dl of White wine
  • 500gr of okras
  • Salt q. b.
  • Tarragon dry q. b.

– Mode of Preparation –

  1. Peel the carrots, cut them into cubes and set aside. Finely chop the onions, lamine the garlic cloves and take it to the heat to cook with the palm oil in the pressure cooker. Add the meat and carrot and season with the bay leaf, salt and tarragon;
  2. Cut the bacon and the dried tomatoes into small cubes and add them to the prepared earlier. Cool off after with the white wine and boil for two minutes. Cover with water and bake for 20 minutes;
  3. In the meantime, wash the okras and cook them in water and salt for 15 minutes. Remove them to cold water and drain. As soon as the meat if you find cooked, add the sliced okras cooked and involving. Cook for five more minutes and correct the seasonings. Serve then.


From the blog “My Forty” comes a recipe for appetites more strong and daring. Going to take the chance?

– Ingredients –

  • 1Kg beef for stew
  • 2.5 dl of white wine
  • 6 cloves garlic, crushed
  • 2 cloves garlic, minced
  • 1 tablespoon of paprika
  • 1 bay leaf
  • 4/5 stems of thyme
  • 1 large onion
  • 3 carrots skinned and cut into pieces coarse
  • 10 feet of chopped coriander
  • 10 feet of parsley, chopped
  • 1 pinch of nutmeg
  • 2 tablespoons pulp of tomato
  • Olive oil
  • Water q. b.
  • Salt

– Mode of Preparation –

  1. Prepare the meat the day before to let marinate from one day to the other;
  2. Cut the meat to cubes if the part is entire;
  3. Crush 6 cloves of garlic, chop the feet of the coriander and wash the bay leaf;
  4. Then in a glass put the meat, add the wine, garlic, crushed, coriander, bay leaf cut in half, the nutmeg, the paprika, the stems of thyme washed and the salt. These are the elements of the marinade and just let it stand the meat in this liquid for a few hours;
  5. Chop the onion, the two garlic and the feet of salsa. In a pan, preferably anti non-stick, put the olive oil and cook the three ingredients;
  6. In the meantime peel the carrots and cut into pieces coarse;
  7. Remove from the marinade the stems of the thyme;
  8. When the sofrito is translucent, add the meat, the marinade, the carrots and the pulp of tomatoes;
  9. Put enough water to cover the meat and let stew the meat on low heat, between 1 hour and a half to 2 hours. Near the end rectify of salt.


The famous sweet potato would also have a presence on the list of dishes with carne guisada. Check out the tip of the blog “Five quarters of the Orange”.

– Ingredients –

  • 1 chopped onion
  • 4 cloves garlic, minced
  • Olive oil
  • 3 ripe tomatoes cleaned of the skins and seeds
  • 600gr of pork cut into cubes
  • Salt
  • Pepper
  • Sweet paprika
  • 1dl of white wine
  • 2 quinces
  • 1 garlic-French (white part only)
  • 2 sweet potatoes
  • 250gr of leaves of baby spinach

– Mode of Preparation –

  1. In a pan put the chopped onion, the garlic and olive oil. Bring to heat and leave to soften the onion a little bit. Then add the tomato chopped;
  2. Add the pork meat. Season with salt, pepper and paprika. Sprinkle with the white wine and let it stew;
  3. Add the quinces cut into cubes, cleaned of skin and seeds, and the garlic French cut slices. Re-cover the pot and let cook for a few minutes. Add the sweet potatoes. If necessary add a little hot water to the prepared;
  4. Finally, add the leaves of baby spinach and let finish cooking.