Brazilian beef and tomatoes

3

PREP TIME

20 min

Makes

4 to 6 servings

* PLUS Cooking time: 240 minutes

Ingredients

  • 1.5 kg cubed stewing beef
  • 2 to 3 tbsp olive oil
  • 6 large tomatoes
  • 1 large onion
  • 3 large garlic cloves
  • 2 tsp finely grated fresh ginger , or 2 tsp bottled chopped ginger
  • 400-mL can coconut milk
  • 1 tbsp dried oregano leaves
  • 2 tsp hot red-chili flakes
  • 1 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 540-mL can black beans
  • 1/3 cup chopped fresh cilantro , basil or parsley

Instructions

  • Pat beef dry with paper towel. Heat 1 tablespoon (15 mL) oil in a large wide saucepan over medium-high heat. Add about one-third of beef. Turn occasionally until browned on all sides, 5 to 6 minutes. Remove pieces as they are done to a plate. Reduce heat to medium if beef starts to burn. Repeat with remaining beef in 2 batches, using more oil as needed. Meanwhile, cut tomatoes into thick wedges. Coarsely chop onion and garlic. Finely grate ginger.
  • Return all of meat back to pan along with any accumulated juices. Stir in onion, garlic, ginger and then tomatoes along with any seeds and juice. Add coconut milk. Sprinkle with oregano, chili flakes, salt and pepper. When it comes to a boil, reduce heat to medium-low. Cover and simmer, stirring occasionally, until beef is tender, about 1-1/2 hours. Meanwhile, drain and rinse beans. Then stir in beans for last 15 minutes of cooking. Taste, then add more seasoning, if needed. Stir in coriander. Sprinkle coriander leaves overtop, if you like.

Nutrition (per serving)

  • Calories
  • 640,
  • Protein
  • 58.1 g,
  • Carbohydrates
  • 25 g,
  • Fat
  • 34.9 g,
  • Fibre
  • 7.9 g,
  • Sodium
  • 781 mg.

A cross between a stew and chili, this one-dish wonder is delicious served on a bed of rice or noodles to soak up the yummy sauce. Like any stewed dish, it tastes even better the next day. Prepare it on the weekend and then reheat for easy weeknight dinners.

Make ahead

Prepare recipe up to point of adding coriander. Place in a container, seal and freeze up to 1 month. Reheat in microwave or on stovetop over medium heat, covered and stirring often. Stir in coriander.