Brazilian-Style Beef with Plantains

Tender braised beef simmered with tomatoes, peppers, and warming spices, served alongside sweet roasted plantains and garlicky collard greens for a hearty, authentic meal.

• Prep: 20 min
• Cook: 1 hr
• Total: 1 hr 20 min
• Servings: 4.5
• Cuisine: Brazilian
• Difficulty: Medium
• Cost: $6.12/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Paleo
• Whole30
• High-Protein
• High-Fiber

Tags

• comfort food
• savory
• spicy
• rich
• roast
• stir-fry

Ingredients

• 1.5 pound beef stew meat (cut into 1.5-inch cubes)
• 1 teaspoon ground cumin
• 0.75 teaspoon smoked paprika
• 0.5 teaspoon cayenne pepper
• 1 teaspoon salt
• 0.5 teaspoon black pepper (freshly ground)
• 2 tablespoon olive oil
• 1 yellow onion (medium, chopped)
• 3 clove garlic (minced)
• 1 red bell pepper (chopped)
• 1 can crushed tomatoes (14.5 ounce, no sugar added)
• 1 cup beef broth (Whole30 compliant)
• 2 plantains (ripe, peeled and sliced into 1/2-inch rounds)
• 1 bunch collard greens (rinsed, stems removed, chopped)
• 2 tablespoon apple cider vinegar

Instructions

1. Pat the beef stew meat dry with paper towels. In a large bowl, toss the beef with ground cumin, 3/4 teaspoon smoked paprika, 1/2 teaspoon cayenne pepper, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.
2. Heat 1 tablespoon olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef in batches, ensuring not to overcrowd the pot, for about 3-4 minutes per batch. Remove browned beef and set aside.
3. Reduce heat to medium. Add the remaining 1 tablespoon olive oil to the pot. Add the yellow onion and cook, stirring occasionally, until softened, about 5 minutes. Add the minced garlic and chopped red bell pepper and cook for another 3-4 minutes until fragrant and slightly tender.
4. Stir in the crushed tomatoes, beef broth, and the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Return the browned beef to the pot. Bring to a simmer, then reduce heat to low, cover, and cook for 45 minutes, or until the beef is very tender.
5. While the beef braises, preheat your oven to 400°F. Line a baking sheet with parchment paper. Arrange the sliced plantains in a single layer on the prepared baking sheet. Roast for 15-20 minutes, flipping halfway through, until caramelized and tender.
6. In a separate medium skillet, heat 1 tablespoon olive oil over medium heat. Add the chopped collard greens and cook until tender, about 5-7 minutes. Stir in the apple cider vinegar and cook for another minute.
7. Serve the braised beef and its sauce with the roasted plantains and garlicky collard greens.

Notes

The flavor of this stew deepens overnight, making it excellent for meal prepping. Ensure your beef broth has no added sugars for Whole30 compliance. You can add a splash of water or broth if the stew gets too thick during cooking.

Nutrition (per serving)

• Calories: 485
• Protein: 37.1 g
• Carbohydrates: 44.5 g
• Fat: 19.3 g
• Fiber: 9.2 g
• Sodium: 580 mg
• Saturated Fat: 7.8 g
• Sugar: 19.1 g
• Cholesterol: 105 mg