Brazilian Beef Stew

by Amy Stafford on October 15, 2012

I stumbled across this short and simple recipe in Silver Spoon cookbook and the idea of coffee and wine had me interested.  I had never put those two ingredients in the same dish.  Made me wonder who thought it up?
Since I am still dealing with the pepper surplus from my garden I thought I would give it a try.  I deviated from the cookbook recipe by adding the beans at the end.  I just thought it needed a little bit more substance to make the family happy and the beans were a wonderful addition (plus I added extra protein-bonus).  The boys all gave it a thumbs up, so it will be on my winter dinner rotation, plus it was so darn easy to pull together it will be a favorite of mine. :)
Brazilian Beef Stew


Brazilian Beef Stew
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soup & Stew
Serves: 6
Ingredients
  • 2 tablespoons olive oil
  • 3½ pounds of stew beef,cubed
  • 2 medium onions, thinly sliced (4 cups)
  • 3 garlic cloves, minced
  • 2 small green bell peppers (I used the purple ones from my garden), diced
  • 2 small Pablanos, diced
  • ½ cup flour
  • ½ bottle dry white wine
  • 2 cups brewed coffee
  • 2 cans (15.2 oz) black beans, drained and rinsed
  • salt and pepper
  • 2 tablespoon of Cilantro, chopped
  • Shredded Mexican Cheese Mix
  • Cooked Rice (optional)
Instructions
  1. Heat the oil in a large dutch oven or pan, add the meat and cook, stirring frequently, until browned all over. Remove the meat and keep warm.
  2. Add onions, garlic and peppers to pan and stir to coat with meat juices and cook over low heat, stirring occasionaly, for about 10 minutes.
  3. Sprinkle in the flour and cook, stirring constantly, for 2-3 minutes. Gradually stir in the wine and coffee and bring to a boil, stirring constantly.
  4. Return the meat to the pan, season with salt and pepper to taste.
  5. Add Beans, cover and cook for 1 hour or until the meat is tender.
  6. If you plan on freezing do not add beans, continue to cook until tender, cool completely, package and freeze. When reheating add beans, and serve.
  7. Place in bowl, sprinkle with chopped cilantro and cheese. Can be served over rice or alone

 

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You can usually find me in my garden, the kitchen, at the gym or spending time with my family. I love sharing recipes, gardening and exercise tips and stories of my backyard chickens and beekeeping.
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{ 10 comments… read them below or add one }

Anne October 15, 2012 at 4:39 pm

Looks great Amy. White wine and coffee? Interesting combo in a stew!

Reply

amy October 15, 2012 at 5:32 pm

I know right, I had to try it cause it seemed so weird, but it really works. I just want to know how they came up with mixing the two??

Reply

Julia | JuliasAlbum.com October 15, 2012 at 10:22 pm

This stew looks delicious! Adding wine always enhances the sauce or the soup.

Reply

amy October 16, 2012 at 12:00 am

Julia, Yes I always seem to throw in a splash of wine in soups and stews, but never coffee and white wine together. An odd combo but really delicious!

Reply

Croftgarden October 20, 2012 at 12:40 pm

Such an interesting combination of flavours. I’ve been looking for a new twist on the beef and beans casserole combo, so this will be on the menu next week.
Thank you

Reply

amy October 20, 2012 at 1:43 pm

After you make it let me know what you think. I always love feedback.

Reply

Ashey October 21, 2012 at 10:32 pm

Is it possible to substitute broth for the coffee?

Reply

amy October 22, 2012 at 12:04 am

Yes, but I would use a Beef Broth, Chicken or Vegetable would be too light.

Reply

TasteofBeirut January 19, 2013 at 11:03 am

I was so enticed by the photo! I made something Brazilian recently and loved it so I know it is going to be superlative.

Reply

L'homme et sa psychose May 1, 2014 at 7:55 am

Thaոkѕ very nixe blog!

Reply

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