A traditional Portuguese Beef Stew that melts in your mouth and is bursting with flavor. Grab a bowl of this and a fresh piece of Portuguese bread and I am in heaven!

This Pico Island Roast Beef (carne assada) takes me back to my childhood! Wonderful smells and delicious flavours will make you think you're in the Azores!

For ZWT 5. Found this in-The Cookbook of the United Nations. Time does not include marinating for 24 hours.

This Portuguese beef stew (molha de carne) takes me back to my youth. It tastes so good and makes the house smell amazing. Be careful, you might not be able to get the neighbours to leave.

Guest Blog Written By: Ashley from The Mutts Kitchen How have you satisfied your tummy this winter? We enjoyed a lot of soups and stews to keep us warm. My mom taught me how to make Carne Guisada w…

Here is the best easy Portuguese authentic alcatra da Terceira recipe. This Azorean alcatra recipe (Portuguese beef pot stew). I was first introduced to this beef stew at a party at my mother in law's house. A friend of her from Terceira an island in the Azores brought some over.

Yesterday was the first day we ate outdoors. Living in Britain means the weather sometimes doesn't cooperate. The never ending question of what to make for dinner arouse. You would think as a food blogger whose life literally revolves around food would know what to cook on a daily basis. Nope, everyday the question comes up. So what did I make? Steak! Pan fried in less than five minutes, this is fast food at its finest. The pan juices are then used to make a delicious sauce with every day…

A delicious carne asada recipe made from marinated flank steak or skirt steak and grilled until tender and juicy. Authentic and delicious!

Delicious, easy carne asada! You probably have everything in your pantry to throw this quick marinade together. Just a couple of fresh ingredients and you're golden! Perfect for tacos, burritos, fries, nachos...whatever!

If I had to eat one thing everyday for the rest of my life, beef would be it! I love it!! This recipe is a classic of Portugal, with many claiming origens in Lisbon, it is the epitome of Portuguese "tasca" culture. It is also widely consumed in many of Portugal's former colonies, such as Mozambique and Angola. I suspect the name comes from the pounding of the meat and them "nailing" the garlic to it with the mallet. In tascas they were not using prime cuts of beef, so the mallet was the best…