Brazilian beef stew is packed full of flavour and definitely worth the wait. Serve with spiced potatoes or simple rice and enjoy hot. This rich, dark flavoursome stew has the unusual addition of coffee. Make sure the coffee is freshly brewed as instant coffee is not an option. 1hr and 15 mins later this mouth-watering dish will be ready to enjoyed. Serve with creamy mash or new potatoes and plenty of greens for a hearty meal that is sure to give your Sunday roast a run for its money. Serve with creamy mashed potato for a comforting supper dish.
- 2tbsp vegetable oil
- 500g leg of beef, cut in chunks
- 2 medium onions
- 4 cloves garlic, thinly sliced
- 2 tbsp flour
- 200ml red wine
- 200ml freshly brewed coffee
- 1 red pepper, deseeded and sliced
- 1 yellow pepper, deseeded and sliced
- 4 large tomatoes, skinned and seeds removed
- 400g can black beans, drained and rinsed
Heat the oil in a flame proof casserole. Add the beef and stir well until browned all over. Remove with a draining spoon and keep warm.
Add the onions and cook gently for about 5 mins until golden brown. Add the garlic and cook for a minute. Stir in the flour and cook for a minute. Pour in the red wine and coffee and bring to the boil, stirring. Add the peppers and beef, cover and simmer gently for 45 mins.
Add the tomatoes and drained beans. Cover and cook for a further 15 mins or until the beef is tender.
To peel a tomato cut a small cross at the base and then drop into a bowl of boiling water. Leave for 10-15 seconds until the skins begin to loosen. Remove with a draining spoon and plunge into cold water before peeling off the skin.