Este é o local onde me proponho partilhar consigo a forma como sinto a cozinha. A influência da comida da minha mãe e a paixão pela dieta mediterrânea estão presentes em quase todas as receitas que fui preparando ao longo dos meus Domingos, sempre cheios de sabor.

This is the place were i intend to share with you my feelings about food. My mother's lovely cooking and a passion for mediterranean diet give soul to all this recipes i have been cooking. In my kitchen, every Sunday is full of flavor.

Carlos Balona Gomes

11 December 2009


Jardineira, besides the portuguese word for a woman gardener or a pair of overalls, is the name of a very traditional stew cooked with mixed vegetables and beef, veal, lamb, chicken or pork (ribs). There are also variations with cuttlefish or some hard meat seafood. But if you are vegetarian or not in the mood to cook a Jardineira with meat or fish, you can simply cook it with different kinds of vegetables, mushrooms or even soy meatballs and, believe me, you still can have a very intense bouquet of flavors and aromas. This time I chose veal but feel free to adapt to your taste.
If you have a big family or just not much time to cook, take my advice: Double the recipe. If you have any leftover, enjoy it the next day as it is or boil it with more water and some pasta. The second day the flavors are even more intense, believe me. I have no doubt you will be one more Jardineira fan.

YOU WILL NEED (serves 4):
400 gr / 14 ¼ oz of tender veal;
Salt and pepper to season;
100 ml / 3 ½ fl oz of extra virgin olive oil;
1 tablespoon of paprika;
2 bay leaves;
1 onion, diced;
2 garlic cloves, sliced;
2 fresh ripe skinless tomatoes, diced;
1 tablespoon of tomato paste;
200 ml / 7 ¼ fl oz of white wine;
1 fresh chili;
1 carrot;
200 gr / 7 ¼ oz of baby potatoes;
100 gr / 3 ½ oz of green beans;
300 g / 10 ½ oz of frozen peas;
Fresh herbs coarsely chopped;

Cut the veal in cubes and season it with salt and pepper;
Cut baby potatoes and carrot in cubes and green beans in pieces of 4 cm long;
In a metal or ceramic pot heat olive oil, bay leaves, onion, garlic, chili and paprika and allow to fry together for 5 minutes;
Reduce the heat, add white wine, freshly diced tomato and tomato paste and allow it to cook for 5 minutes in medium heat;
Add veal cubes and cook it for 10 minutes more, stirring one or two times to ensure the stew is not catching on the bottom;
Add water and bring it to a boil. Let it boil for around 15 minutes;
Now you can add baby potatoes, carrot, and green beans, allowing it to cook for more 20 minutes, on medium to low heat;
All ingredients should be well or almost well done by that time;
Add frozen peas, washed and drained, and allow it to cook for 10 minutes;
Season with salt and make sure the stew is not too dry during the cooking process, adding a little more water if necessary;
Turn down the heat, add some fresh herbs of your preference, coarsely chopped, and simmer for 10 minutes (parsley, coriander, thyme, rosemary or pennyroyal are good options);


  1. Em primeiro lugar, parabéns pela sua iniciativa. É, de facto, útil e despretenciosa.

    Se não for pedir muito, agradecia que considerasse a hipótese de colocar uma receita de feijoada.

  2. Meu Caro,
    Obrigado pelo comentário.
    Pode consultar a receita da sopa da pedra (que ao estilo que descrevo é quase uma feijoada), que está em português e inglês, à qual bastará retirar a batata e a massa e adicionar couve, caso goste do estilo de feijoada transmontana.
    Caso precise de algum esclarecimento tenho disponível o endereço de email:
    Carlos Balona


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