Brazilian Beef Stew with Root Vegetables and Rice
Tips for Experienced Cooks
To elevate the flavor profile, consider browning the beef in batches to avoid overcrowding the pot, which ensures a more uniform sear. Before adding the vegetables, deglaze the pot with a splash of red wine or beef broth to incorporate the meat's fond (browned bits) into the stew for a richer flavor. Experiment with adding a bit of dark chocolate or a spoonful of coffee grounds to the stew during the last 30 minutes of cooking; these ingredients add a profound depth and complexity to the dish.
Step 1: Brown the beef
Heat the vegetable oil in a large pot over medium heat. Add the beef stew meat and cook until browned on all sides. Remove from the pot and set aside.
- 2 tablespoons vegetable oil
- 1 lb beef stew meat
Step 2: Sauté the aromatics
In the same pot, add the diced onion and minced garlic. Cook until the onion is translucent.
- 1 onion, diced
- 3 cloves garlic, minced
Step 3: Add the vegetables
Add the carrots, parsnips, and potatoes to the pot. Cook for a few minutes until slightly softened.
- 3 carrots, peeled and diced
- 2 parsnips, peeled and diced
- 3 potatoes, peeled and diced
Step 4: Return the beef and add the liquids
Return the beef stew meat to the pot and add the beef broth, tomato sauce, bay leaves, paprika, cumin, salt, and pepper. Bring the mixture to a boil, then reduce heat to low.
- 4 cups beef broth
- 1 cup tomato sauce
- 2 bay leaves
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Step 5: Simmer until tender
Cover and simmer for about 1.5 to 2 hours, or until the beef is tender. Remove the bay leaves from the pot.
Step 6: Serve
Serve the Brazilian beef stew over rice, garnished with fresh cilantro.
- Cooked rice
- Fresh cilantro (for garnish)
Meat, Eggs, & Dairy
- 1 1/2 pounds beef stew meat
Fresh Produce & Herbs
- 1 whole onion
- 2 whole carrot
- 2 whole parsnip
- 2 whole potato
Seasonings & Spices
- 3 cloves garlic
- 2 whole bay leaf
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- 1 whole salt
- 1 whole pepper
- 1 whole cilantro
Pantry Items
- 2 tablespoons vegetable oil
- 1 cup beef broth
- 1 cup tomato sauce