Portuguese Stewed Beef

Ingredients:

• 1 (4 1/2-pound) chuck roast, cut into 2- to 3-inch chunks
• 2 tablespoons crushed red peppers (or 1/2 teaspoon crushed red pepper flakes)
• 1 large (9 oz) onion, cut into slices
• 1 bunch parsley, coarsely chopped
• 6 to 8 cloves garlic, smashed and peeled
• 2 bay leaves
• 1/2 teaspoon allspice berries
• 4 whole cloves
• Kosher salt to taste
• 3 tablespoons unsalted butter or lard
• 2 cups hearty red table wine
• 2 tablespoons store-bought or homemade tomato paste
• 1/2 teaspoon ground cinnamon  

Optional additions:

• 1/4 cup chopped mushrooms
• 1/4 cup chopped green peas
• 1 tablespoon Worcestershire sauce

Instructions:

1. Marinate beef: The day before cooking, coat the beef with crushed red pepper in a large bowl. Cover and refrigerate overnight.
2. Prepare Dutch oven: Scatter onion slices, parsley, garlic, bay leaves, and allspice berries in the bottom of a Dutch oven.
3. Add beef and seasonings: Place the beef on top, dot with butter or lard, and season with salt.
4. Add liquids: Pour wine, tomato paste, and cinnamon over the beef.
5. Bring to a boil: Bring the mixture to a boil.
6. Simmer: Reduce heat to a very gentle simmer, cover, and cook until the meat is very tender (3 to 3 1/2 hours). Turn the pieces occasionally. For a more stew-like version, keep the lid on for the duration of cooking. For a more concentrated, glaze-like sauce version, remove the lid halfway through cooking to let some of the liquid evaporate.
7. Remove aromatics: Remove bay leaves and the cheesecloth pouch or teaball.
8. Serve: Serve with boiled white potatoes, roasted red peppers, and cooked greens.

Optional additions:

• For extra flavor: Add chopped mushrooms or green peas.
• For a richer sauce: Add a tablespoon of Worcestershire sauce.
• For a spicier kick: Increase the amount of crushed red pepper.

Enjoy your delicious Caçoila!