Carne Guisada Timorense (Timorese Braised Beef Stew)
The Quirky Foodster Team
Ingredients
- Beef chuck or stewing beef, cut into chunks — 1 kg (2.2 lb)
- Large Onion, chopped — 1
- Garlic, minced — 4 cloves
- Tomatoes, chopped — 3
- Tomato paste — 30 g (2 tbsp)
- Tamarind pulp, soaked in 60 ml (¼ cup) warm water and strained — 20 g (1 tbsp)
- Bay leaves — 2
- Red chili peppers, whole — 2
- Vegetable oil — 45 ml (3 tbsp)
- Water or beef stock — 750 ml (3 cups)
- Potatoes, quartered — 3
- Carrot, sliced — 2
- Salt and black pepper, — to taste
Method
- Season the beef with salt and pepper. Heat oil in a large heavy pot over medium-high heat and brown the beef in batches, about 8–10 minutes total, removing to a plate as it browns.
- In the same pot, add onion and garlic, cooking until softened, about 4 minutes.
- Add chopped tomatoes and tomato paste; cook 5 minutes until slightly reduced.
- Return the browned beef to the pot along with strained tamarind liquid, bay leaves, whole chili peppers, and water or stock.
- Bring to a boil, then reduce heat, cover, and simmer 1.5–2 hours until the beef is very tender, stirring occasionally.
- Add potatoes and carrot, and continue simmering, covered, for 25–30 minutes more until the vegetables are tender.
- Remove bay leaves and whole chili peppers, season with salt and pepper to taste, and serve hot with steamed rice or bread.
Introduction: Carne guisada is a slow-braised beef stew that reflects Timor-Leste’s Portuguese culinary heritage, enriched with local tamarind and chili for a distinctly Timorese character.
Cultural Background: Carne guisada is a slow-braised beef stew that reflects Timor-Leste’s Portuguese culinary heritage, enriched with local tamarind and chili for a distinctly Timorese character. Simmered until deeply tender, it’s a hearty main course served at family Sunday lunches and special gatherings.
Tips: Browning the beef well before braising builds a deeper, richer flavour base for the finished stew — don’t rush this step.
Variations: Goat or pork can replace beef using the same method, adjusting cooking time as needed for tenderness.
Storage: Refrigerate in an airtight container for up to 4 days; freezes well for up to 3 months, and the flavour improves after a day.
Reheating: Reheat gently on the stovetop over low heat, adding a splash of water or stock if the stew has thickened too much.
FAQs:
Q: Can I make this stew in a slow cooker?
A: Yes, brown the beef and sauté the aromatics on the stovetop first, then transfer everything to a slow cooker and cook on low for 6–7 hours.
Q: Is carne guisada very spicy?
A: Mild to moderate, as the whole chilies are removed before serving; heat can be increased by piercing the peppers.
Q: Is this dish naturally gluten-free?
A: Yes, as written it contains no gluten ingredients.
- Beef chuck or stewing beef, cut into chunks — 1 kg (2.2 lb)
- Large Onion, chopped — 1
- Garlic, minced — 4 cloves
- Tomatoes, chopped — 3
- Tomato paste — 30 g (2 tbsp)
- Tamarind pulp, soaked in 60 ml (¼ cup) warm water and strained — 20 g (1 tbsp)
- Bay leaves — 2
- Red chili peppers, whole — 2
- Vegetable oil — 45 ml (3 tbsp)
- Water or beef stock — 750 ml (3 cups)
- Potatoes, quartered — 3
- Carrot, sliced — 2
- Salt and black pepper, — to taste
Please log in to leave a comment.