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Brazilian Beef Stew -Feijoada

Brazilian Beef Stew Feijoada served with white rice and garnishes with chopped tomato and jalapeno in White Bowl
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5 from 2 reviews

Feijoada is a traditional Brazilian dish.  This tasty beef stew is braised for several hours with black beans, tomato and a variety of mixed cuts of meat.  It is a wonderfully hearty and meaty dish served with rice and greens.

Ingredients

Scale
  • 37 ounces (about 2 1/2 pounds) of Lean Beef , cut into 1 1/2 inch cubes                                                                                                              (Choose cuts like Top Round, Tri-Tip or other lean stew meat)
  • 3 teaspoons Olive Oil
  • 6 ounces Hillshire Farms Polska Turkey Kielbasa-sliced in 1/2 inch thick slices
  • 1 Ham Shank, smoked or unsmoked, trimmed lean
  • 5 ounces,  pork shoulder (fat removed) cooked, I use left over roasted carnitas
  • 1/2 Cup Fresh Orange Juice (bottled will do just fine)
  • 3 Cups Sweet Onion, diced
  • 45 oz (3 -15 oz cans) Fire Roasted Tomato, diced 
  • 3 Tablespoons Garlic, minced (I prefer to use roasted garlic,  if I have it on hand)
  • 30 oz, Canned Black Beans, rinsed, drained and pureed in food processor
  • 15 oz, Canned Black Beans, rinsed and drained, left whole
  • 2 Tablespoons Chili Powder
  • 3 Bay Leaves
  • 2 – 3 1/2  Cups Chicken Broth
  • 2 Tablespoons Red Wine Vinegar, (Optional)

Instructions

  1.  Preheat oven at 300 degrees.
  2. Season meat with salt and black pepper.
  3. Heat a large dutch oven over medium-high heat.  When the pan is nice and hot, add one teaspoon of olive oil and brown 1/3 of the stew meat.  Brown meat on all sides, then remove to a bowl.  Continue to cook the remainder of the meat using one teaspoon of olive oil for each batch of meat. 
  4. Incorporate the orange juice to the pot to deglaze, scraping up brown bits on the bottom of the pan.
  5. Add the onion and let cook for about 4-5 minutes, just until softened.  Continue by adding the tomatoes, both pureed and whole beans, garlic, pork (if using), kielbasa, ham shank, all the browned beef,  2 1/2 cups of chicken stock, chili powder, and bay leaves.  Cover and cook in the oven.  Check the pot every hour for evaporation, adding more stock as needed.  Cook for approximately 3 1/2 to 4 hours, until meat is falling apart. 
  6. Remove ham shank and let cool.  Pull any remaining ham bits off bone and place back into pot.  Discard bay leaves.
  7. If you choose to use the vinegar, add just before serving.  (It is optional.)  I have forgotten and it was just delicious.  The addition of the vinegar just brings a zip of brightness to the dish.   Perhaps, you would prefer to test the taste by adding a teaspoon or two,  at a time.
  8. Garnish each serving with jalapeño slices, chopped tomato, or orange wedges.

Notes

For readers following Weight Watcher’s Freestyle Smart Points plan, one cup is 7 Smart Points.  A 1/2 cup rice serving is an additional 3 points. This is higher than most of my stew recipes.  But this dish is so hearty and thick with shredded meat that I’m sure you will find it satisfying.   And I guarantee you will fall in love with its’ flavor.

Nutrition

Find it online: https://www.miascucina.com/brazilian-beef-stew-feijoada/

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