Ingredients
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2 pounds (about 1 kg) of lean ground beef
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1 large yellow onion, chopped
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2 cloves garlic, minced
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1 tablespoon olive oil
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1 teaspoon cumin seeds
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1/2 cup water
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2 bay leaves
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1 cup tomato paste
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3 cups beef broth
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1/2 cup white vinegar
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2 medium potatoes, peeled and cubed
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1 large carrot, peeled and cubed
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1 large celery root, peeled and cubed
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1 cup green beans, trimmed and cut into 1/2-inch pieces
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1 cup corn kernels
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Salt and freshly ground black pepper, to taste
Directions
Here is a simple and delicious recipe for you, based on Brazilian cuisine! It uses traditional ingredients and preparation methods, making it easy to follow along at home. Enjoy!
Title: “Feijoada: The Classic Brazilian Stew Recipe”
Sub-Title: “A Flavorful Stew Made With Beans, Meat, And Vegetables”
Quick Description: This recipe features beef stew made using slow cooking techniques that bring out the rich flavors of Brazilian food. The result is a hearty meal that can easily accommodate multiple people.
Ingredients:
– 2 pounds (about 1 kg) of lean ground beef
– 1 large yellow onion, chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon cumin seeds
– 1/2 cup water
– 2 bay leaves
– 1 cup tomato paste
– 3 cups beef broth
– 1/2 cup white vinegar
– 2 medium potatoes, peeled and cubed
– 1 large carrot, peeled and cubed
– 1 large celery root, peeled and cubed
– 1 cup green beans, trimmed and cut into 1/2-inch pieces
– 1 cup corn kernels
– Salt and freshly ground black pepper, to taste
Instructions:
1. In a large Dutch oven or slow cooker, heat the olive oil over medium-high heat until shimmering. Add the cumin seeds and stir continuously until they begin to sizzle and pop, about 30 seconds. Add the ground beef and brown all sides, breaking up any lumps as necessary, about 5 minutes.
2. Remove the meat from the pan and set aside, leaving the rendered fat in the pan. Return the pan to low heat, add the onions and garlic, and saute them until tender but not browned, about 5 minutes. Stir in the bay leaf and season with salt and pepper to taste.
3. Add the beef back into the pan, along with the tomato paste, beef broth, and white vinegar. Bring the mixture to a simmer, reduce the heat slightly, cover, and let the stew slowly cook for 4 hours, stirring occasionally to prevent scorching.
4. During the last hour of cooking, add the potatoes, carrots, celery root, green beans, and corn. Continue to cook covered until the vegetables are tender when pierced with a fork, about 30 more minutes. Taste and adjust the seasoning if necessary before serving.
5. To serve, spoon the feijoada onto warmed plates and garnish with slices of avocado and lime wedges for a creamy contrast to the savory gravy.
Difficulty Level: Medium
Servings: 4-6
Directions: Preheat your oven to 350°F. Bake the chicken breasts for 15-20 minutes, depending on their size. Meanwhile, steam the rice in a saucepan according to package directions. Once the chicken and rice are done, assemble the bowls with the desired amount of each ingredient. Top with your choice of dressing and enjoy!
Note: If you prefer a thicker stew, increase the cooking time by adding 1 cup of dry beans or 1/2 cup of instant noodles.
Total Time Needed: About 8-9 Hours
Nutrition Information:
– Calories: 600 per serving
– Total Fat: 27 grams
– Saturated Fat: 7 grams
– Cholesterol: 140 milligrams
– Dietary Fiber: 15 grams
– Protein: 30 grams
– Vitamin A: 4% RDA
– Vitamin C: 4% RDA
– Iron: 2% RDA
Steps
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1
Done
|
In a large Dutch oven or slow cooker, heat the olive oil over medium-high heat until shimmering. Add the cumin seeds and stir continuously until they begin to sizzle and pop, about 30 seconds. Add the ground beef and brown all sides, breaking up any lumps as necessary, about 5 minutes. |
|
2
Done
|
Remove the meat from the pan and set aside, leaving the rendered fat in the pan. Return the pan to low heat, add the onions and garlic, and saute them until tender but not browned, about 5 minutes. Stir in the bay leaf and season with salt and pepper to taste. |
|
3
Done
|
Add the beef back into the pan, along with the tomato paste, beef broth, and white vinegar. Bring the mixture to a simmer, reduce the heat slightly, cover, and let the stew slowly cook for 4 hours, stirring occasionally to prevent scorching. |
|
4
Done
|
During the last hour of cooking, add the potatoes, carrots, celery root, green beans, and corn. Continue to cook covered until the vegetables are tender when pierced with a fork, about 30 more minutes. Taste and adjust the seasoning if necessary before serving. |
|
5
Done
|
To serve, spoon the feijoada onto warmed plates and garnish with slices of avocado and lime wedges for a creamy contrast to the savory gravy. |
