Teresa's Recipes
Brazilian-Style Braised Beef with Potatoes
Experience the vibrant and comforting flavors of Brazil with this hearty dish! Tender chunks of beef chuck roast are braised to perfection in a rich, aromatic tomato-based sauce, with creamy potatoes and colorful bell peppers creating a symphony of flavor and texture. This dish is a staple of Brazilian cuisine, often enjoyed during family gatherings and festive occasions, embodying a sense of warmth and togetherness that is integral to Brazilian culture. Serve it hot alongside fluffy rice or crusty bread to soak up the delectable sauce, and enjoy a culinary journey to the heart of Brazil.
Ingredients
- 2 pounds, cut into 1.5-inch cubes Beef chuck roast
- 4 medium, peeled and cut into chunks Potatoes
- 1 large, diced (any color) Bell pepper
- 1 large, chopped Onion
- 4 cloves, minced Garlic
- 2 tablespoons Tomato paste
- 2 cups Beef broth
- 1 cup Red wine
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 2 Bay leaves
- 1/4 cup, chopped (for garnish) Fresh parsley
- 1 teaspoon (to taste) Salt
- 1/2 teaspoon (to taste) Black pepper
- 2 tablespoons (for browning beef) Oil
Dietary Notes
- Servings: 6
- Dish Type: Main Course
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Calories: 450
- Fat: 20g
- Carbs: 35g
- Protein: 30g
- Sodium: 600mg
- Sugar: 5g
Instructions
- In a large pot or Dutch oven, heat the oil over medium-high heat until shimmering.
- Add the beef chunks in batches, browning them on all sides for about 5-7 minutes. Remove the beef from the pot and set aside.
- In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent and the garlic is fragrant, about 3-4 minutes.
- Stir in the tomato paste and cook for an additional minute to enhance its flavor.
- Pour in the beef broth and red wine, stirring well to combine all the ingredients.
- Return the browned beef to the pot. Add the diced potatoes, chopped bell pepper, bay leaves, paprika, cumin, salt, and pepper. Stir to ensure everything is well mixed.
- Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 2 hours, or until the beef is tender and the potatoes are cooked through.
- Once cooked, remove the bay leaves and discard them.
- Garnish the dish with fresh parsley before serving.
- Serve the braised beef with potatoes hot, accompanied by a side of fluffy rice or crusty bread to soak up the delightful sauce.
Tips
- For a spicier version, add a diced jalapeño or a pinch of chili flakes to the pot.
- You can substitute the red wine with more beef broth for a non-alcoholic version.
- Feel free to add other vegetables like carrots or green beans for extra nutrition and color.