K’s been on a hunt for some interesting recipes. She’s been going all international on me, which I LOVE. This recipe is a Brazilian beef stew that’s really delicious. She’d never considered oregano, cilantro, black beans and coconut milk hanging out and getting along. Oh, but do they ever in this gem.
Prep Time: 20 mins
Cook Time: 2 hrs
1.5 pounds beef, eye of round or chuck, cut into 1 inch cubes
4 tablespoons olive oil
6 large tomatoes cut into wedges
1 large yellow onion chopped
6 garlic cloves minced
2 teaspoons fresh ginger grated
1 can coconut milk 400 mL, unsweetened
1 tablespoon dried oregano
1 tablespoon red pepper flake
1 teaspoon salt
1 teaspoon pepper
1 (19-ounce) can black beans drained and rinsed
1/3 cup fresh cilantro chopped
2 teaspoons evaporated cane juice sugar
2 teaspoons soy sauce
Brown the beef in a large pot in the olive oil. Take out the beef and put it aside. Thrown in the onions, garlic, salt, pepper, ginger, oregano, sugar, red pepper flakes, soy sauce and tomatoes and saute until onions are translucent, about 10-15 minutes. Add beef back in. Add half the coconut milk and stir. Let simmer until meat is tender, about 1 1/2 to 2 hours or so. Once the beef is tender, add in the beans and the rest of the coconut milk. Cook for another 15 minutes, reducing the liquid. Taste and adjust seasonings, then stir in cilantro.
May be served with egg noodles (spelt), brown rice or soft corn tortillas. We had this with some spelt egg noodles and a large salad with some good olive oil & balsamic. We think we’ll have it next time with soft corn tortillas, and maybe a splash of lime.
Adapted from Food.com recipe.
Amount per Serving
Calories 291 Calories from Fat 112
Total Fat 14g
Saturated Fat 4g
Total Carbohydrate 18g
Dietary Fiber 5g
Vitamin A 16% Vitamin C 35%
Calcium 5% Iron 19%