Brazilian Beef Stew with Collard Greens and Farofa

Name: Brazilian Beef Stew with Collard Greens and Farofa
Prep time: 25 min
Cook time: 2 h
Total time: 2 h 25 min
Yield: 5 servings
Cuisine: Latin
Ingredients: 2 pound beef chuck roast (cut into 1 1/2-inch cubes); 2 tablespoon olive oil; 1 yellow onion (large, chopped); 3 clove garlic (minced); 1 can diced tomatoes (undrained); 2 cup beef broth; 0.5 cup orange juice; 0.25 cup fresh cilantro (chopped); 1 tablespoon ground cumin; 1 teaspoon dried oregano; 0.5 teaspoon smoked paprika; 1 teaspoon kosher salt; 0.5 teaspoon black pepper; 1 bunch collard greens (stems removed and leaves chopped); 1 tablespoon bacon fat or olive oil; 1 cup manioc flour

A deeply flavorful Brazilian-inspired beef stew simmered until tender, served with a side of earthy sautéed collard greens and a traditional toasted manioc flour topping, 'Farofa'.

Prep: 25 min
Cook: 2 hr
Total: 2 hr 25 min
Servings: 5
Cuisine: Latin
Difficulty: Medium
Cost: $6.40/serving

Dietary

Dairy-Free
Nut-Free
Soy-Free
Egg-Free
High-Protein
High-Fiber

Ingredients

2 pound beef chuck roast (cut into 1 1/2-inch cubes)
2 tablespoon olive oil
1 yellow onion (large, chopped)
3 clove garlic (minced)
1 can diced tomatoes (undrained)
2 cup beef broth
0.5 cup orange juice
0.25 cup fresh cilantro (chopped)
1 tablespoon ground cumin
1 teaspoon dried oregano
0.5 teaspoon smoked paprika
1 teaspoon kosher salt
0.5 teaspoon black pepper
1 bunch collard greens (stems removed and leaves chopped)
1 tablespoon bacon fat or olive oil
1 cup manioc flour

Instructions

Pat the beef chuck roast cubes dry with paper towels. Season generously with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
Heat 1 tablespoon olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef in batches on all sides, about 3-4 minutes per batch. Remove beef and set aside.
Reduce heat to medium. Add the chopped yellow onion to the pot and sauté for 5-7 minutes until softened. Add minced garlic, ground cumin, dried oregano, and smoked paprika, cooking for 1 minute until fragrant.
Return the beef to the pot. Stir in the diced tomatoes (undrained), beef broth, orange juice, chopped fresh cilantro, remaining 1/2 teaspoon kosher salt, and remaining 1/4 teaspoon black pepper. Bring to a simmer.
Reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, or until beef is fork-tender. Stir occasionally.
About 15 minutes before serving, prepare the collard greens. Heat bacon fat or olive oil in a large skillet over medium heat. Add chopped collard greens and sauté for 5-7 minutes until wilted and tender. Season lightly with salt and pepper.
For the Farofa, in a dry skillet over medium-low heat, toast the manioc flour, stirring constantly, until lightly golden and fragrant, about 5-7 minutes. Set aside.
Serve the Brazilian Beef Stew hot, garnished with sautéed collard greens and a sprinkle of toasted manioc flour (Farofa).

Notes

Farofa adds a delightful nutty, toasted flavor and texture. If you can't find manioc flour, toasted breadcrumbs can be a distant alternative, but manioc flour is preferred for authenticity. The stew freezes well.

Nutrition (per serving)

Calories: 620
Protein: 52.8 g
Carbohydrates: 40.5 g
Fat: 28.5 g
Fiber: 8 g
Sodium: 1050 mg
Saturated Fat: 11.5 g
Sugar: 7.5 g
Cholesterol: 130 mg