Brazilian Beef Stew
This easy, wholesome Brazilian Beef Stew is a hearty recipe with layers of flavor from black beans, peppers, wine, and coffee! Its savory goodness will be a hit with even picky eaters.
Servings: 6
Ingredients
- 2 tablespoons olive oil
- 3 1/2 pounds 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 poblano peppers diced
- 1/2 cup all-purpose flour
- 1/2 bottle dry white wine
- 2 cups brewed coffee
- 2 cans black beans (15 ounces each) drained and rinsed
- 1 pinch salt
- 1 pinch pepper
Toppings:
- 2 tablespoons cilantro chopped
- Shredded Mexican cheese optional
- Cooked rice optional
Instructions
- Heat the oil in a large Dutch oven or soup pot, add the meat and cook, stirring frequently, until browned all over. Remove the meat and keep warm.
- Add onions, garlic and peppers to pot and stir to coat with meat juices and cook over low heat, stirring occasionally, for about 10 minutes.
- Sprinkle in the flour and cook, stirring constantly, for 2-3 minutes. Gradually stir in wine and coffee and bring to a boil, stirring constantly.
- Return meat to pot, 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)
- Ladle stew into bowls, sprinkle with chopped cilantro and cheese. Can be served over rice or as is.
Notes
If you plan on freezing this recipe, do not add the beans. Instead, cook the stew without them, cool, package, and freeze. When you reheat the stew, add the beans at that time.