“Brazilian” Beef Stew

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Red wine and coffee add rich, dark flavor to this easy-to-make “Brazilian” Beef Stew. Ray V. remembers his mom making it from a recipe published in 1972 in the Chicago Tribune. I’ve adapted it/rounded the stew flavor a bit by including some no-msg-beef bouillon, and, a full head of garlic, rather than just one clove.

Makes

8 to 10 servings Ingredients

  • 2 lbs beef round steak, cut into small cubes
  • 1/4 cup butter
  • 1 large onion, finely diced
  • 1 entire head garlic, minced
  • 2 Tbsp water
  • 2 Tbsp flour
  • 1 cup each: dry red wine, strong brewed coffee
  • 2 tsp no-MSG beef bouillon paste, dissolved in 2 Tbsp warm water
  • 2 tsp salt
  • freshly ground pepper
  • 1/4 tsp dried oregano
  • diced green onion for garnish, optional

Instructions

  1. In large, heavy skillet, brown meat in butter. Remove meat to dish. Add garlic and onion to pan with water and cook until onions are soft and water has mostly dissipated. Remove garlic and onion to dish that holds meat
  2. Blend flour with liquid in skillet. Whisk in coffee, wine and dissolved bouillon. Add seasonings and cook until thickened, whisking constantly
  3. Return meat, onions and garlic to pan. Cover and simmer until tender, about a 1/2 hour to 1 hour–depending on how small you cut the meat cubes. Serve over rice, with green onion garnish.

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