Portuguese-Style Beef Pot Roast/Stew (Alcatra)

This very easily prepared Portuguese recipe, called "Alcatra" ("rump steak") in Portuguese, is from the Azores (Portuguese: Açores, see Word History below), more particularly from the island of Terceira, one of the nine islands in the Atlantic that form the Azores, which lie more than 800 miles from mainland Portugal. The Azores compose a part of the Portuguese Republic. I read over a number of recipes for this dish and some called for white wine, some for red wine and some had either. I used white wine, because I already had a bottle! The next time, I will use red wine. All but one recipe used either chuck roast or rump roast, which was then cut into chunks, but the one used already cut stewing meat, and that's what I chose to use also. From what I read, rice is often served with this dish, although a couple of recipes served it with potatoes cooked with the meat, including one that kept the skins on. The dish is traditionally cooked in a clay pot in Portugal. As I've noted many times before, I'm a mashed potatoes guy, so that's what I had with this beef dish.  

Ingredients:

4 pounds beef stewing meat chunks
5 strips thick sliced bacon, cut into smaller pieces (you can trim some of the fat off, if you'd like)
2 large onions, sliced
5 cloves garlic, chopped
1 tablespoon olive oil (not extra virgin)
2 bay leaves
1 teaspoon ground cloves
10 black peppercorns
2 teaspoons salt
3 1/2 cups white (or red) wine
2 tablespoons butter
water, as needed (or enough to cover, see below)

Heat oven to 375 F. Use the olive oil to coat the bottom of the pan or ovenproof dish you will be using. Add the pieces of beef, bacon, onion and garlic. Mix things around, so that the bacon, onion and garlic mix in with the beef. Add the bay leaves, the ground cloves, the peppercorns and the salt, then pour in the wine, and add water to make sure the beef is covered. Float the butter on top. Cover and bake for one hour fifteen minutes, then reduce heat to 325 F, bake until meat is tender, likely "at least" another 90 minutes, but well worth the wait, even if it takes two more hours. You can take the lid off for the last half hour or so of cooking, if you'd like, even if the meat is no longer covered in liquid. 

WORD HISTORY:
Azores-This word for the Portuguese islands in the Atlantic, the first part of which is distantly related to "edge," with the second part distantly related to "feather,'' with a closer relationship to "pen" (writing implement), goes back to Indo European "ak," which had the notion of "sharp, pointed." This gave Latin "acies," meaning, "point, edge," which provided a form for the first part of Latin "accipiter," which meant "hawk." The second part of "accipiter" goes back to Indo European "pethr/pethn," which meant "feather." This gave Italic "petn," meaning "feather, wing feather," and this provided Latin with the "piter" part of "accipiter." This gave Portuguese "açor," meaning, "hawk, goshawk" (a more specific type of bird of prey, literally, "goosehawk"). The plural in Portuguese, "açores," came to be applied to the islands in the 1500s, "supposedly" because the birds were often seen there. This was borrowed by English with the spelling "Azores."