Beef Stew Recipe: How To Make Beef Stew: Brazilian Feijoada Black Bean And Beef Stew

The Knives I Use In My Kitchen


The Gear I Use To Sharpen My Knives:
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DMT W8CXNB:
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DMT W250CXNB:
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SPECIAL PLATES:

DMT D8EE:

Spyderco 302UF:
Spyderco 302U:
Surgical Black Arkansas:

Beef stew recipes come from all over the world. This recipe is from Brazil and is called Feijoada! This is the national dish of Brazil and is a black bean and beef stew recipe. There are many layers of flavors to this dish so lets see what they are. Here is the recipe:
The Crockpot I used to make this delicious stew:


I use Calphalon Nonstick for my saute's


The Gear I Use To Sharpen My Knives:
DMT W6X:
DMT W6F:
DMTW6CP:
DMT W6E:

DMT W8CXNB:
DMT W8EFNB:

DMT W250CXNB:
DMT250EFNB:

SPECIAL PLATES:

DMT D8EE:

Spyderco 302UF:
Spyderco 302U:

Surgical Black Arkansas:

Ingredients:

1 pound dry black beans.
8 oz bacon ends and pieces.
1 Lb of linguica (Portuguese sausage), or andouille cut into 1-inch pieces.
1 1/2 Lbs pork for stew like boneless shoulder or even some pork belly.
1 pound beef stew meat.
2 large onions sliced medium.
4-6 cloves fresh garlic, minced.
3-4 bay leaves.
1 teaspoon dried oregano.
1/2 tsp ground cumin(Optional).
Beef broth.
Kosher salt and white or black pepper to taste to taste.
1 tablespoon red wine or balsamic vinegar. about 45min til done for a little acidity.

Instructions:

Rinse the dry beans, remove any broken pieces and debris, and then place them in a large container and cover with 2-3 inches of water.
Allow the beans to soak overnight (a minimum of 8 hours).
In the morning, drain the soaking liquid and rinse the beans once more.
Place the soaked, rinsed beans in the basin of a large slow cooker.
In a large skillet cook your bacon ends and pieces until browned.
Don't make the bacon totally crispy you want it a bit flexible.
Once browned remove from skillet and put on plate with paper towel to get excess grease.
Next cut your sausage up into 1/4 or 1/2 inch pieces to preference.
Brown the sausage up in the skillet with the bacon drippings.
Once browned remove sausage from skillet and put on plate with your bacon.
Now brown your pork in the same skillet once browned remove and put on a plate and set aside.
In the same skillet now brown up your beef and once browned put on plate with your pork.
Put your minced or roughly chopped garlic in the skillet and saute 1-2 minutes.
Add your onions now and saute whole mixture 2-3 more minutes.
Remove onions and garlic from skillet and set aside in small bowl.
Raise heat a bit to medium and deglaze the skillet with some beef broth.
Pour the deglaze liquid into the slow cooker with the beans.
Now take your browned meats along with the onions, garlic and bay leaves into the slow cooker.
after about 4 hours add your cumin and oregano and gently mix it in well.
Allow the stew to cook on low heat for about 8 hours total or until the beans are tender.
Stir occasionally as it cooks, and add more beef broth if the mixture begins to look dry.
Once the beans are fully cooked, season to taste with kosher salt.
Discard the bay leaf.
Spoon the stew over long grain white rice, top with cilantro and scallions, and serve with sautéed collard greens*, orange slices, and a Caipirinha cocktail, if desired.

I did not make the collard greens in this recipe and I did not have oranges to eat but the cilantro and green onions was delicious with this dish.