Brazilian Beef and Tomatoes
Experience the rich, comforting flavors of Brazil with this Brazilian Beef and Tomatoes recipe, a hearty and aromatic dish perfect for weeknight dinners or special gatherings. Tender chunks of seared beef are slow-simmered in a deeply flavorful tomato-based sauce infused with garlic, onions, and a medley of vibrant spices such as paprika, cumin, and oregano. Sweet red bell peppers and a touch of fresh parsley add bursts of color and freshness, while a hint of beef stock ensures a luscious, rich consistency. Ready in just one hour, this one-pot wonder pairs beautifully with steamed white rice or warm crusty bread, making it an inviting and satisfying meal that's both easy to prepare and brimming with authentic Brazilian flair.
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Recipe Information
Ingredients
- 500 grams beef sirloin or stew meat
- 2 tablespoons olive oil
- 1 medium, finely chopped yellow onion
- 3 minced garlic cloves
- 4 large, diced ripe tomatoes
- 2 tablespoons tomato paste
- 250 milliliters beef stock
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2 tablespoons, chopped fresh parsley
- 1 teaspoon (or to taste) salt
- 0.5 teaspoons (or to taste) black pepper
- 1 whole bay leaf
- 1 medium, sliced red bell pepper
- 100 milliliters, as needed water (optional)
Instructions
Cut the beef into bite-sized cubes and season with salt and black pepper. Set aside.
In a large skillet or heavy-bottomed pot, heat the olive oil over medium-high heat.
Add the beef to the skillet and sear until browned on all sides. Work in batches if needed to avoid crowding the pan. Remove the beef and set aside on a plate.
Reduce the heat to medium and add the chopped onion to the skillet. Sauté until softened, about 3-4 minutes.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the diced tomatoes, tomato paste, paprika, cumin, oregano, and bay leaf. Stir well to combine.
Return the seared beef to the skillet, along with any juices that accumulated on the plate.
Pour in the beef stock and stir to blend. If the mixture looks too thick, add water as needed to achieve your desired consistency.
Bring the mixture to a simmer, then reduce the heat to low and cover the skillet. Allow the dish to cook gently for 30 minutes, stirring occasionally.
After 30 minutes, add the sliced red bell pepper and continue cooking for another 15 minutes, uncovered, until the beef is tender and the sauce has thickened.
Taste the dish and adjust the seasoning with additional salt and black pepper, if needed.
Sprinkle the chopped parsley over the top before serving.
Serve hot with steamed white rice or crusty bread.
Nutrition Facts
Calories |
1578 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.7 g | 118% | |
| Saturated Fat | 28.9 g | 144% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 375 mg | 125% | |
| Sodium | 3665 mg | 159% | |
| Total Carbohydrate | 59.5 g | 22% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 32.2 g | ||
| Protein | 130.1 g | 260% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 256 mg | 20% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 4406 mg | 94% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
