Feijoada (Brazilian-Style Beef Stew)
Updated Feb 26, 2022, Published Oct 20, 2016
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Feijoada, or Brazilian Beef Stew, is Brazil’s national dish. If made traditionally, it can take a day or two to make. This version is NOT 100% authentic; however, it’s easy to make and can be made with ingredients found in your local grocery store. A pressure cooker makes this version much faster!
What is a typical Brazilian meal?
Brazil is a country known for MEAT like these Beef Tips in Beer Sauce. I haven’t been there, however, my husband has traveled there on business several times. He has a lot of fond food memories of Brazil but said you can “hurt yourself” at a churrascaria which is where waiters serve hot grilled meats tableside fresh off the skewer.
What is feijoada made of?
Feijoada, or Brazilian Beef Stew, is another popular Brazilian meat dish. The meats used in feijoada vary by the cook, but it always includes black beans. On a recent trip to Portugal, we enjoyed their version of feijoada which was mostly black beans.
This version, inspired by a recipe in Cuisine at Home magazine, is NOT 100% authentic. However, it’s easy to make and can be made with ingredients found in your local grocery store.
My flavor-packed interpretation of the South American classic has cubed chuck roast, smoky kielbasa, a touch of fruitiness from orange juice, the spark of red wine vinegar and heat from chili powder.
How to make Feijoada (Brazilian Beef Stew):
- To make this classic long-cooked dish super-simple, I make it in an electric pressure cooker. If you’ve never used an electric pressure cooker, you’re missing out, my dear readers!
- With an electric pressure cooker, you don’t need a burner and you don’t even need to watch it. It’s electric so you just lock the lid, set the timer and do other things. My Cuisinart electric pressure cooker has been a real workhorse! Love it!
- First, however, you’ll need to brown the beef. Although electric pressure cookers have a browning feature, the heat is not high enough and the sides are too high to get a good sear on the beef so I sear it on the stovetop.
- Use as little oil as you can get away with and don’t crowd the pan. Crowding the pan causes the meat to steam rather than brown and it will turn a grisly gray color.
When browned properly, you’ll end up with beautiful, caramelized beef ready for your pressure cooker.
- Electric pressure cookers don’t go all the way to 15 psi (pounds per square inch) of pressure. Instant Pots only go to 12 psi. Stovetop pressure cookers do go that high, so, depending upon which pressure cooker you use, you’ll need to adjust the cooking time. Here’s a great article from Fine Cooking Magazine all about pressure cooking: The Science of Pressure Cookers
- To make this stew the old-fashioned way, you can also do it in a 325-degree oven or on the stovetop. This is also a great dish for your slow cooker.
- When the stew is done, release the pressure as gradually as possible. If done too quickly, the meat will seize up and turn tough. I use a damp kitchen towel to hold the pressure release valve for slow release.
- Add canned black beans that have been drained and rinsed. Then, stir in a cornstarch slurry to thicken it. Bring it back up to a simmer for a few minutes. Turn the pressure cooker off to let the meat rest. The stew will thicken up more as it stands.
What do you serve feijoada with?
This saucy stew is great over brown rice or by itself. Serve with fresh orange and lime slices, sliced fresh jalapeno, diced red onion and cilantro sprigs.
Let’s eat!
For more great beef stew recipes, be sure to try my:
- Mom’s Moroccan Beef Stew
- Pressure Cooker Indian Curry Beef Stew
- Beef and Chorizo Chili with Black Beans
Feijoada (Brazilian-Style Beef Stew)
Equipment
Ingredients
- 4 tablespoons canola oil, or vegetable oil, divided
- 1 large onion, chopped
- 2 large Poblano peppers, seeded and chopped
- 12 large cloves garlic, sliced
- 2 1/2 pounds chuck stew meat
- Salt and freshly ground black pepper
- 1 package (14-ounce) kielbasa, or smoked sausage, halved and sliced
- 1 cup orange juice
- 3 cups beef broth
- 1 can (15-ounce) diced canned tomatoes, undrained
- 2 tablespoons red wine vinegar, or to taste
- 2 tablespoons hot chili powder
- 2 cans (15-ounce) black beans, drained and rinsed
- 4 tablespoons corn starch, mixed with 3 tablespoons water
- Brown rice, optional
- Jalapeno slices
- Finely chopped red onion
- Orange and lime wedges
- Cilantro sprigs, for garnish
Instructions
- Heat 2 tablespoons oil in an electric pressure cooker on the “saute” setting. Add the onion and poblano pepper and cook, stirring occasionally until beginning to soften, approximately 5 minutes. Add the garlic and cook briefly until fragrant. Turn pressure cooker off.
- Heat 1 tablespoon oil in a large skillet or saute pan over medium-high heat. Season the beef with salt and black pepper. Brown the beef in batches, being careful not to crowd the pan, adding remaining 1 tablespoon oil as needed. Transfer each batch to the pressure cooker.
- Add kielbasa, orange juice, beef broth, tomatoes, vinegar and chili powder and stir to combine.
- Secure the lid on the pressure cooker. Set pressure cooker to “High” and let the pressure cooker do its thing for 21 minutes.
- Release the pressure as s-l-o-w-l-y as possible. Stir in black beans and corn starch slurry. Set pressure cooker to “simmer” and simmer gently until thickened. Let stew rest for 5 minutes to thicken more.
- Serve over brown rice (optional) with jalapeno slices, chopped red onion, orange and lime wedges and cilantro sprigs for garnish.
Notes
- Saute onion, pepper, and garlic as directed. Transfer to slow cooker.
- Brown beef as directed and add to slow-cooker. Add remaining ingredients (except black beans).
- Cook on High 4 hours or Low 8 hours. Add the cornstarch slurry near the end.
- Simmer uncovered on High until thickened.
- Stir in black beans and heat through.
- Cook on Low 2 hours or until beef is tender.
- Add black beans and corn starch slurry and simmer gently until thickened.
- Preheat oven to 325 degrees.
- Cover securely and braise for 2 to 2 1/2 hours or until beef is tender.
- Add black beans and cornstarch slurry and simmer gently on the stovetop until thickened.
- Use as little oil as possible and don’t crowd the pan when browning the beef. Crowding the pan causes the meat to steam rather than brown, and it will turn a grisly gray color.
- Electric pressure cookers don’t exceed 15 psi (pounds per square inch) of pressure. Instant Pots only go to 12 psi. Stovetop pressure cookers do go that high, so depending on which pressure cooker you use, you’ll need to adjust the cooking time.
- When the stew is done, release the pressure as gradually as possible. If done too quickly, the meat will seize up and turn tough. I use a damp kitchen towel to hold the pressure release valve for slow release.
- Make as directed, cool and refrigerate.
- Reheat on the stovetop or in the oven, stirring frequently until heated through.
- Cool completely and package in airtight containers as desired.
- Freeze 2-3 months.
- Thaw in the refrigerator, reheat on the stovetop or in the oven, stirring frequently until heated through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
I need to know how to half this recipe. It’s only 2 people in my home.
Hi, Jane, Thanks so much for your question. I’m not quite sure what to tell you other than, you would have to cut the amounts of the ingredients in half: 2 tablespoons oil, 1/2 large onion or a medium, 1 Poblano pepper instead of two, 6 cloves of garlic, 1 1/4 pounds beef stew meat, etc. etc. The only thing you would run into trouble with is the canned diced tomatoes. You can use an 8-ounce can of tomato sauce or chop up ripe, fresh tomatoes to make approximately 1 cup which is approximately half a can. It freezes very well, so if you make the recipe as written, you can always freeze some for another meal. Thanks again and hope you enjoy!