Feijoada (Brazilian-Style Beef Stew)
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!
Servings: 6
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
ALTERNATE COOKING METHODS:
SLOW COOKER:
- 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
Serving: 1 | Calories: 837kcal | Carbohydrates: 37g | Protein: 80g | Fat: 42g | Saturated Fat: 13g | Polyunsaturated Fat: 28g | Trans Fat: 1g | Cholesterol: 246mg | Sodium: 1401mg | Fiber: 6g | Sugar: 11g