Difficulty: Medium | Serves: 6
Step into the heart of Portuguese cuisine with Chanfana, a slow-cooked goat stew infused with red wine, garlic, and aromatic spices. This dish is a true representation of Portugal’s rustic culinary traditions, originating from the Beira Litoral region and still enjoyed today as a hearty, flavorful celebration meal. Cooked traditionally in clay pots over an open fire, Chanfana is deeply spiced, rich in flavor, and steeped in history—a dish that warms the soul and tells the story of Portuguese resilience and heritage.
📜 The History and Cultural Significance of Chanfana
“Chanfana is more than just a stew—it’s a tribute to Portugal’s resourcefulness, tradition, and love for bold flavors.”
Originating in central Portugal, Chanfana was historically prepared by nuns in convents and rural communities as a way to preserve goat meat using large quantities of red wine and slow cooking methods. The dish is especially popular during festivities and gatherings, often served during winter months or religious feasts. Traditionally, it is cooked in a black clay pot (caçoila preta), which enhances the flavors and helps retain heat for long, slow cooking. Today, Chanfana remains a staple in Portuguese cuisine, particularly in Coimbra, Miranda do Corvo, and other Beira regions, where it continues to be a symbol of rustic culinary excellence.
Ingredients for Traditional Portuguese Chanfana
For the Goat Stew:
☑️ 2 lbs goat meat (or lamb as an alternative), cut into large chunks
☑️ 4 cups red wine (preferably Portuguese Bairrada wine)
☑️ 3 🥄 tablespoons olive oil
☑️ 1 large onion, finely chopped
☑️ 5 garlic cloves, minced
☑️ 2 bay leaves
☑️ 1 🥄 teaspoon paprika
☑️ ½ 🥄 teaspoon ground cinnamon
☑️ 1 🥄 teaspoon dried oregano
☑️ 1 🥄 teaspoon black pepper
☑️ 1 🥄 tablespoon coarse sea salt
☑️ 1 fresh sprig of rosemary
☑️ 1 fresh sprig of thyme
For Garnishing and Serving:
☑️ Fresh parsley, finely chopped
☑️ Crusty bread or roasted potatoes
👩🍳 How to Make Traditional Chanfana
🍷 Step 1: Marinate the Meat
1️⃣ Place the goat meat in a deep bowl.
2️⃣ Pour in the red wine, adding garlic, bay leaves, paprika, cinnamon, oregano, salt, and pepper.
3️⃣ Mix well, cover, and let marinate overnight in the refrigerator for maximum flavor.
🔥 Step 2: Sear the Meat
1️⃣ Heat olive oil in a large clay pot or Dutch oven over medium heat.
2️⃣ Remove the goat meat from the marinade, reserving the liquid.
3️⃣ Brown the meat on all sides for 5–7 minutes until golden.
🍲 Step 3: Cook the Stew
1️⃣ Add the chopped onions to the pot and sauté until soft.
2️⃣ Pour in the reserved marinade, ensuring the meat is fully submerged.
3️⃣ Add fresh rosemary and thyme, then cover with a lid.
4️⃣ Simmer on low heat for 3–4 hours, stirring occasionally.
🍽️ Step 4: Serve and Enjoy
1️⃣ Once the meat is tender and falls apart easily, remove from heat.
2️⃣ Garnish with fresh parsley and serve with crusty bread or roasted potatoes.
💖 Why You’ll Love Chanfana
This slow-cooked Portuguese stew is a perfect blend of richness and warmth, ideal for cozy dinners and festive gatherings.
Each bite offers:
☑️ Tender, melt-in-your-mouth goat meat, infused with deep, complex flavors
☑️ Aromatic Portuguese red wine, adding richness and depth
☑️ A bold mix of spices and herbs, enhancing every bite
☑️ A heartwarming, rustic meal, perfect for sharing with family and friends
“Chanfana is not just a meal—it’s a journey through Portugal’s history, flavors, and traditions.”
🌍 Craving More Extreme Culinary Adventures? If you’re fascinated by rare and ancient food traditions, explore our guide to Amarula-Poached Pears: A Luxurious South African Dessert with a Creamy Twist
Discover rare culinary experiences at Good Food and More—where every recipe is a journey through heritage, craftsmanship, and unforgettable flavors. 🐡🍋🍶
