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EKUTINAC
Portuguese stew from alentejo
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Ingredients
Directions
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Remove the meat from the marinade, store the marinade and dab the meat dry. Remove the bay leaves and the garlic.
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Heat half of the olive oil in a frying pan. Fry the meat golden brown and scoop it out of the pan.
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Pour the marinade in the pan and cook until about 3/4 of it is left. Pour this moisture over the meat.
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Finely chop the rest of the garlic. Heat the rest of the olive oil in the frying pan and fry the onion and garlic for about 3 minutes.
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Add the carrot, tomatoes, chilli powder and the meat with the liquid and simmer for 25-30 minutes.
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Sprinkle the dish with parsley and garnish with lemon. Serve the baguette.
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Nutrition
650Calories
Sodium0% DV0g
Fat26% DV17g
Protein130% DV65g
Carbs14% DV43g
Fiber0% DV0g
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