Slow Cooked Brazilian Beef Stew

Tender beef chunks simmered with bell peppers, onions, tomatoes, and warming spices in a flavorful broth, served over fluffy white rice.

• Prep: 20 min
• Cook: 2 hr 40 min
• Total: 3 hr
• Servings: 7
• Cuisine: Brazilian
• Difficulty: Medium
• Cost: $4.43/serving

Dietary

• Dairy-Free
• Nut-Free
• Egg-Free
• Gluten-Free
• High-Protein

Tags

• comfort food
• slow cooker
• roast
• savory

Ingredients

• 2 pound beef stew meat (cut into 1.5-inch cubes)
• 1 tablespoon olive oil
• 1 yellow onion (large, chopped)
• 3 clove garlic (minced)
• 1 red bell pepper (large, diced)
• 1 green bell pepper (large, diced)
• 1 can diced tomatoes (14.5 ounce, undrained)
• 4 cup beef broth
• 1 teaspoon ground cumin
• 0.5 teaspoon smoked paprika
• 0.25 teaspoon cayenne pepper
• 0.5 cup tomato paste
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 cup white rice (uncooked)
• 4 cup water
• 0.25 cup fresh cilantro (chopped)

Instructions

1. Brown the beef: Pat 2 pounds of beef stew meat dry with paper towels. Season generously with salt and pepper. Heat 1 tablespoon of olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Brown the beef in batches until a crust forms on all sides. Remove beef and set aside.
2. Sauté vegetables: Reduce heat to medium. Add 1 large chopped yellow onion to the pot and cook until softened, about 5 minutes. Stir in 3 cloves of minced garlic, 1 large diced red bell pepper, and 1 large diced green bell pepper. Cook for another 5-7 minutes until vegetables begin to soften.
3. Build the stew: Stir in 1 can of diced tomatoes, 4 cups of beef broth, 1 teaspoon of ground cumin, 1/2 teaspoon of smoked paprika, 1/4 teaspoon of cayenne pepper (if using), 1/2 cup of tomato paste, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Return the browned beef to the pot.
4. Slow cook: Bring the stew to a simmer, then reduce heat to low, cover, and cook for at least 2.5-3 hours, or until the beef is very tender. Stir occasionally.
5. Cook the rice: About 20 minutes before serving, combine 2 cups of uncooked white rice with 4 cups of water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes.
6. Serve: Ladle the Slow Cooked Brazilian Beef Stew over fluffy white rice. Garnish with 1/4 cup of fresh chopped cilantro, if desired, and serve hot.

Notes

This stew is excellent made ahead and reheats beautifully, making it a perfect meal prep option. Adjust cayenne pepper to your desired spice level.

Nutrition (per serving)

• Calories: 610
• Protein: 42.1 g
• Carbohydrates: 59.8 g
• Fat: 20.1 g
• Fiber: 7.3 g
• Sodium: 890 mg
• Saturated Fat: 6.8 g
• Sugar: 7.5 g
• Cholesterol: 130 mg