Brazilian Beef Stew (Feijoada)

When I went to Brazil a few years back, I did so with the intention of experiencing everything the culture had to offer – fate (and a problem with an epidural that left me not being able to eat because of the severe nausea) intervened, and the three weeks there became a challenge. One of the few things I was able to tolerate was feijoada. While this isn’t an exact replica of what we had in Brazil, it came pretty darn close. Serve it with some plain white rice.

Brazilian Beef Stew (Feijoada) and Rice

Brazilian Beef Stew (Feijoada)
recipe from Cuisine at Home magazine

1 lb. beef stew meat, seasoned with salt and pepper
1 tbsp. vegetable oil
8 oz. kielbasa, sliced into ½-inch thick rounds
¼ c. orange juice
1 ½ c. diced onions
1 (14.5 oz.) can diced tomatoes
1 (15 oz.) can black beans, drained and rinsed
1 (15 oz.) can black beans, drained, rinsed and pureed
2 tbsp. minced garlic
1 tbsp. chili powder
1 tbsp. red wine vinegar
Sliced jalapenos
Orange wedges
Orange zest

Brown meat in oil in batches in a large skillet over medium-high heat, about 5 minutes per batch. Transfer meat to a paper-towel lined plate. Brown kielbasa in same skillet, 3 minutes per batch. Transfer to a paper-towel lined plate.

Deglaze skillet with orange juice, scraping up brown bits on bottom of pan; set aside.

Combine onions, tomatoes, beans, garlic, and chili powder in a 4 to 6 quart slow cooker. Stir in browned meats and deglazing liquid. Cover slow cooker; cook on high setting until steak is fork tender, 4 hours.

Add vinegar and season with salt and pepper. Garnish each serving of stew with jalapeno slices, orange wedges and zest.

7 thoughts on “Brazilian Beef Stew (Feijoada)

  1. It's not quite right because all of the meat is too hygienic. ;) My husband lived in Bahia for 2 years. Most of the feijoadas were made from whatever meat you could get your hands on (cat meat came into at least one), and often started with carne seca which is like a roast which as been turned into a beef jerky almost. There used to be a little store on High St. just north of Clintonville where I could get carne seca. Terra Brasil. It closed a couple years ago and I haven't found a new source. Any ideas? Back in NJ, we could just go to the Ironbound district of Newark for authentic feijoada, but haven't found any such source here. :(

  2. One thing I noticed when I was in Brazil was that although the idea of bean stew was a given, everyone had a different recipe for it.

    I think the Mexican grocery on the west side has the beef you're talking about. I'll check it out soon and let you know.

  3. Hi! I'm new to the blogging world and recently discovered your blog! I've really been enjoying it. I'm actually from Columbus too! This recipe sounds fantastic, hoping to try it soon!

  4. Hello! I've been living in Rio for the last 14 months and Feijoada is a big part of weekly life. Brazilians like to keep the afternoon free if they're planning on eating feijoada as, once you've eaten it, you really don't want to have to move for at least a couple of hours!

    As you say, everyone has a different recipe. One thing that most people agree on though is that there should be some pork in there as well. *Really* authentic recipes usually call for pig's ears, tails and feet! I have to confess that although I'm all for authenticity, I tend to take the gringo route and stick to nice clean cuts. Less flavor but less yucky too! If you're interested, I write about food and random aspects of life in Rio at http://eatrio.blogspot.com/ :)

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