Molha de Pico, is an Azorean-style beef stew which originates from the island of Pico. This island forms part of the Portuguese Azores and is also home to the eponymous volcano, Ponta do Pico, which is the highest mountain in Portugal. The early settlers of Pico would utilize all the ingredients available and cook them for hours to combine all the flavours and create a thick, hearty stew. If you are in a rush, however, to get dinner on the table your trusty slow cooker will do the job just as well!
Molha de Pico (Azorean Beef Stew)
Preparation time: 4 hours (marinade) + 15 min.
Cooking time: 30 min.
1 kg beef chuck, cut into bite-size cubes
6 garlic cloves, chopped
1 tbsp. paprika
Salt and pepper to taste
4 medium potatoes, cut into cubes
2 tbsp. olive oil
2 onions, chopped
4 garlic cloves (whole)
1 tbsp. tomato paste
1 cup ReedValley Pinotage
1 bay leaf
1 teaspoon cumin
1 cinnamon stick
1) Toss the meat, 1 tbsp. olive oil, chopped garlic, paprika, and salt and pepper in a large bowl. Mix well and place in the refrigerator for 4 hours.
2) Add the remaining olive oil to a frying pan and sauté onions and whole garlic cloves over medium heat until browned. Add the tomato paste, cook for a minute, then add the wine and stir well.
3) Let mixture simmer for 5─10 min.
4) Add the meat and potatoes to your pressure cooker.
5) Pour the sauce over the meat and potatoes, add the bay leaf, cumin, and cinnamon stick. Stir well.
6) Close your pressure cooker and cook on high heat for 30 min.
Allow to stand for 5 min. Serve while hot with crusty bread and a glass of ReedValley Pinotage