Chanfana Portuguese Lamb Or Goat Stew Recipe

Cooking Directions

• STEP 1.In a large bowl, combine the lamb or goat meat with red wine, garlic, bay leaves, and spices. Cover and marinate in the refrigerator for at least 4 hours or overnight.
• STEP 2.Heat olive oil in a large pot or Dutch oven over medium heat. Remove the meat from the marinade, reserving the marinade. Brown the meat in batches until nicely seared on all sides. Remove the meat and set aside.
• STEP 3.In the same pot, add onions and cook until softened. Return the meat to the pot and pour in the reserved marinade. Add beef broth and bring to a boil. Reduce heat to low, cover, and simmer for about 2-3 hours or until the meat is tender.
• STEP 4.Once the meat is tender, remove it from the pot and shred it using two forks. Return the shredded meat to the pot and simmer for an additional 30 minutes to allow the flavors to meld together.
• STEP 5.Serve the Chanfana hot with crusty bread or potatoes. Garnish with fresh parsley, if desired. Enjoy!

Cooking Tips

• For the best flavor, marinate the meat overnight to allow the flavors to penetrate the meat.
• If you prefer a thicker stew, you can add a slurry of cornstarch and water during the last 30 minutes of cooking.
• Leftover Chanfana can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Storage and Serving

• Store leftover Chanfana in an airtight container in the refrigerator for up to 3 days.
• Serve the stew hot with crusty bread or potatoes for a complete meal.
• Garnish with fresh parsley for added freshness and flavor.