Entree: Portugal – Madeira – Picado (Madeiran garlic-and-wine beef stew of bite-sized beef cubes, typically served with fried potatoes)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Total 45 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1.5 lb (680 g) beef sirloin or rump, cut into 1-inch (2.5 cm) cubes
- 4 tbsp (60 ml) extra-virgin olive oil
- 6 cloves garlic, minced (about 1 1/16 oz (30 g))
- 1 medium onion, finely chopped, about 5 oz (150 g)
- 1/2 cup (120 ml) dry white wine
- 1/2 cup (120 ml) beef stock
- 2 bay leaves (no measurement required)
- 1 tsp (5 g) coarse sea salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1/2 tsp (2 g) piri-piri or crushed red pepper flakes (optional, to taste)
- 2 tbsp (30 ml) chopped fresh parsley
- French fries or milho frito, to serve

Show original ingredient measurements

- 1.5 lb (680 g) beef sirloin or rump, cut into 1-inch (2.5 cm) cubes
- 4 tbsp (60 ml) extra-virgin olive oil
- 6 cloves garlic, minced (about 30 g)
- 1 medium onion, finely chopped, about 5 oz (150 g)
- 1/2 cup (120 ml) dry white wine
- 1/2 cup (120 ml) beef stock
- 2 bay leaves (no measurement required)
- 1 tsp (5 g) coarse sea salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1/2 tsp (2 g) piri-piri or crushed red pepper flakes (optional, to taste)
- 2 tbsp (30 ml) chopped fresh parsley
- French fries or milho frito, to serve

Instructions

1. Season and sear the beef: pat the beef cubes dry and season with salt and pepper. Heat 2 tbsp (30 ml) olive oil in a large heavy skillet over high heat. In batches to avoid crowding, sear the beef cubes until browned on all sides, about 2–3 minutes per batch; remove and set aside.
2. Build the sauce: reduce heat to medium, add remaining 2 tbsp (30 ml) olive oil, then add chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook 1 minute until fragrant.
3. Deglaze and simmer: pour in the white wine to deglaze the pan, scraping up browned bits. Return the beef to the pan, add beef stock and bay leaves, and bring to a gentle simmer. Cover and cook until beef is tender, about 20–30 minutes depending on cut.
4. Finish and serve: remove bay leaves, stir in parsley and piri-piri if using, and adjust seasoning. Reduce sauce uncovered for a few minutes if you prefer a thicker glaze. Serve hot in the center of the table with French fries or milho frito alongside.