• Portuguese Stew

    1 vote
    Portuguese Stew
    Prep: 15 min Cook: 60 min Servings: 4
    by Laurie Alves
    146 recipes
    This is a page from the Grandmother's Unwritten Cookbook. Readers you will be tasting my heritage and genuine spirit in this dish. When preparing it, I thought about how different it is when looking at my normal "Comfort Food" Dishes. While I truly love this dish, I know there are readers who will question the ability of the ingredients to meld into a true Entree. Please believe me when I say it does and it does WELL!!


    • 3-4 Medium to Large White Potatoes
    • Olive Oil for bottom of pan (2-3 tbsp)
    • 1 lg Yellow Onion Sliced (Cut onion in half then slice and separate.
    • 1/2 Green Pepper diced small
    • 2 tsp Salt
    • 1 tsp Black Pepper
    • 3 tbsp Garlic chopped
    • 2 tbsp Red Crushed Pepper (Sub: 2 tsp Dry Red Pepper flakes)
    • Garlic and Red Pepper together before adding.
    • 1 lb Linguica or Chouriço (can sub Good Italian Sausage or Polish Sausage)
    • 1 lb Fresh Green Beans (cleaned and ends cut) *important, do not use canned beans too mushy.
    • 3/4 cup Chicken Stock (or White Wine or Beer)
    • 1/2 cup Tomato Sauce
    • 2 teaspoons Cilantro or Flat Leaf Parsley


    1. Heat oven to 400°f
    2. In a Baking dish add 2 -3 tbsp Olive oil to coat bottom.
    3. Add Potatoes, Onion & Green Peppers.
    4. Sprinkle with the Salt and Pepper.
    5. Top with 1 lb Chouriço or Linguiça
    6. Cut into bite size pieces.
    7. (remember it shrinks so not too small)
    8. You want the Chouriço / Sausage on top of the potatoes, because as it roasts, the juices from the sausage with drip down over the potatoes flavoring them. Yum!!
    9. Dot the whole mixture with dabs of the Garlic and Red Pepper mixture.
    10. Oven Roast at 400° for 30-35 minutes.
    11. Add: 1 lb FRESH Green Beans
    12. Combine:
    13. 3/4 cup Chicken Stock (or Beer or White Whine, your preference)
    14. 1/2 cup Tomato Sauce (can sub leftover marinara)
    15. Pour over top .
    16. Toss everything together. Combine as best as you can.
    17. Top with 2 tsp Cilantro chopped or Flat Leaf Parsley chopped (Your preference)
    18. Roast for additional 30 minutes or until Beans and potatoes are Fork Tender.
    19. Serve with crusty bread & Enjoy!

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