Brazilian Beef Feijoada Stew
That first spoonful of proper Feijoada always transports me back to a tiny, bustling market in Rio. You simply must try this protein and fibre-packed Brazilian beef and black bean stew. Slow-cooked until it’s unbelievably rich, it’s your ticket to a deeply satisfying, flavourful taste of South America, all in one pan.
Ingredients
- Sstewing beef600 g
chorizo200 g
garlic cloves4 clove
bay leaves2 whole
extra virgin olive oil2 tbsp
beef stock1000 ml
orange1 whole
white onion1 whole
black beans2 tincanned, drained and rinsed
- Ffresh greens200 g
salt6 pinch
black pepper3 pinch
jasmine rice300 g
Instructions
Chef's Tips
For a thicker stew, mash about a quarter of the black beans against the side of the pot before serving. This releases starch and naturally thickens the sauce.
If you prefer a less fatty stew, drain off some of the rendered chorizo fat after cooking it, leaving just enough to sauté the onions.
Prepare Ingredients
Dice the stewing beef into 2.5cm cubes. Slice the chorizo into rounds. Finely chop the onion and mince the garlic cloves. Drain and rinse the canned black beans. Wash and finely shred the spring greens. Zest the orange and set the zest aside, then cut the orange into wedges for serving.
Brown the Meat
Heat the extra virgin olive oil in a large pot or casserole dish over a medium-high hob. Season the beef cubes generously with salt and black pepper. Brown the beef in batches, ensuring not to overcrowd the pot, then remove and set aside. Add the sliced chorizo to the pot and cook for 3-5 minutes until slightly crispy and the fat has rendered. Remove the chorizo and set aside, leaving the rendered fat in the pot.
Sauté Aromatics and Simmer
Reduce the heat to medium. Add the chopped onion to the pot and sauté for 5-7 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant. Return the beef and chorizo to the pot. Stir in the beef stock, bay leaves, and the drained black beans. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 90 minutes, or until the beef is very tender.
Cook Rice and Greens
While the stew simmers, cook the jasmine rice according to packet instructions. In a separate pan, heat a small amount of oil or butter over medium heat. Add the shredded spring greens and sauté for 5 minutes until wilted and tender. Season the greens with salt and pepper.
Finish and Serve
Once the stew is ready, stir in the orange zest. Taste and adjust seasoning if necessary. Serve the Brazilian Beef Feijoada stew over the cooked white rice, topped with the sautéed spring greens and a wedge of fresh orange.
