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Brazilian Beef Stew

Brazilian Beef Stew is simple to prepare, a hardy recipe with layers of great flavor. Perfect for the whole family that will warm up and satisfy even the picky eaters.

Brazilian Beef Stew

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

Prep Time10 mins
Cook Time1 hr 30 mins
Total Time1 hr 40 mins
Servings: 6

Ingredients

  • 2 tablespoons olive oil
  • 3 1/2 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 Poblanos diced
  • 1/2 cup All purpose flour
  • 1/2 bottle dry white wine
  • 2 cups brewed coffee
  • 2 - 15.2 oz cans black beans, drained and rinsed
  • Pinch of salt and pepper


Toppings:

  • 2 tablespoon of Cilantro chopped
  • Shredded Mexican Cheese Mix
  • Cooked Rice optional

Instructions

  • 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.
  • 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.
  • 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.
  • Return the meat to the pan, season with salt and pepper to taste.
  • Add Beans, cover and cook for 1 hour or until the meat is tender.
  • 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.
  • Place in bowl, sprinkle with chopped cilantro and cheese. Can be served over rice or alone
Course: Soup &amp, Stew

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12 comments on “Brazilian Beef Stew”

  1. Avatar photo
    TasteofBeirut

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

  2. 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

    1. 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!

    1. 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??

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