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)
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
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.