This Brazilian Beef Stew is a healthy, hearty and nourishing meal, perfect for the cold winter days. Come discover what makes this Classic Brazilian Beef Stew a one-of-a-kind authentic dish that you will not forget!
Ola amigos! I am so excited to share this recipe with you today for all the obvious reasons, but most importantly because it is a delicious and classic winter recipe, that is both filling and nourishing. The body-warming kind of dish that will leave you completely satisfied.
In this post, I invite you on a tasting trip to Brazil to discover the amazing flavors of the authentic Brazilian Beef Stew. This dish takes me back to my childhood years, of eating nothing but the fruits of the Earth. Each vegetable, herb and spice add up to a rich and tasteful dish you won’t forget.
It’s not just a banana… it’s a Plantain!
First things first, it’s not a banana… it’s a plantain! a common kitchen staple, which you will find in most Brazilian homes. Unlike bananas, plantains must be cooked before eating and is used as a starchy vegetables.
Thankful little description is needed when it comes to Okra, because it has become quite popular all around the world. Years ago you could not find okra at the supermarket, however in recent years you almost always do (yippee!). Okra is another common vegetable used in the Brazilian culinary, with its origin in Africa.
I often make this dish at home, especially during the winter months because it is so tasty and warming. It pairs deliciously over a bowl of rice and plenty of extra broth.
Because this dish takes about 2 hours to make, it is perfect for a Sunday dinner. Cozy up with the family to share this amazing meal, while you watch some Football or your favorite TV shows!
One last thing, don’t let the long list of ingredients intimidate you. Do what you can, if there is something missing from this list, no big deal… really! Please feel free to email, should you have any questions. I tried to be as descriptive as possible. The key is to ‘stir’ after each ingredient added 🙂 As far as the veggies goes, use what you have and certainly what you like.
ENJOY and obrigada!
- ¼ cup olive oil
- 1 lg white onion, sliced
- 3 garlic cloves, minced
- ½ cup tomato sauce or 2 tbsp tomato paste
- 1 tbsp brown rice flour or all purpose flour
- 1 tbsp vegetable base
- ½ cup red wine or water
- 2 lbs chuck roast, cut into chunks
- 4 cups water
- 1 tbsp garlic powder
- 1 tsp onion powder
- ½ tsp red pepper flakes
- ½ tsp oregano
- 2 bay leaves
- salt + pepper
- ½ butternut squash
- 1 sweet potato
- 2 large carrots
- 1 plantain
- 15 okra
- 3 cups water
- fresh cilantro and rosemary to garnish
- Heat the oil in a large pot. Add onions and cook until soft (about 3 mins). Add garlic, cook until fragrant (2 mins). Add in the tomato sauce or paste, stir. Add flour and vegetable base, briefly stir. This will quickly turn into a thick sauce. Add the red wine or water (whatever you choose) and stir. Next add in the beef, all the spices and 4 cups of water. Cover and cook in medium heat for 1 hour.
- In this next step you will add in the vegetables. Cut them up into small cubes/ chunks. The okra cooks very fast, so keep it as a whole. Simply add the veggies to the pot but do not turn it or stir otherwise the veggies will fall to the bottom of the pan, causing them to cook too fast and becoming mushy. Add the remaining 3 cups of water, fresh cilantro and rosemary on top. Cover and cook for an additional 45 mins or until veggies have softened to taste.
- You can serve it right out of the pot, however I like to carefully transfer it to a shallow platter or casserole. This way it is easier to scoop up what you want without mushing the other veggies.