Beef Stew Recipes
I love beef stew recipe don't you? In the cold of winter and yes we do have a winter here in Las Vegas and it does get below freezing I sure do love to have a nice piping hot stew from time to time and some of my favorite stews are beef stew recipes. Now I have usually done my beef stew recipes like any other person making them. I mean I get my stew meat and my veggies and I clean everything and then I add herbs and spices and then I put the whole thing in either a slow cooker or a dutch oven.
Well, this beef stew recipe that I am making this week it not one of your typical beef stew recipes and it's not one of my typical beef stew recipes either. Yes! I will be making it in a slow cooker but this is not like the standard American beef stew recipe that most of us usually make at all. Of all the beef stew recipes I could hope to make this week I am making a dish called Fiejoada! (Fay Oh Dah) is as close as I can get it for you. This is the national dish of Brazil. This is not one of your run of the mill beef stew recipes at all. As a matter of fact it's closer to a chunky chili recipe but the fact is that it's a beef stew recipe.
I was contacted about a month or so ago by one of my Youtube subbers named Bananababygirl. Her real name is Deanna and she has what she calls a random channel and one of the random activities she likes to do is to cook. So she got in touch with me and asked me if I would like to collaborate with her on a recipe. So naturally I love to do this type of thing with my subs and I asked her what kind of food she wanted to collab on and she got back to me saying Brazilian. Brazilian? I have never tried Brazilian food and I have never cooked Brazilian food. Naturally I told her that I would love to do a collab and well here it is! So I did some research and I found Feijoada! Just from doing the research I found that this dish was soon to become one of my favorite beef stew recipes. Last week I made a very small amount of it to take to work with me for lunch and it was fantastic!
I found that there are many ways to make this dish of Feijoada. Naturally there are tons of ways to make just about any dish out there and it's no different with beef stew recipes. In Brazil this dish is made with black beans and in Portugal this dish is make with white beans. I went with the black beans as this is a Brazilian collab. Basically as far as beef stew recipes go Feijoada in Brazil is a stew of beans with beef and pork and sometimes the addition of some kind of sausage like Portugese Linguica. This dish has been cooked in Brazil, Macau, Angola, Goa and even Mozambique. In Brazil the dish in long form is called "Feijoada Brasileira" and is considered the national dish of Brazil. The name Feijoada supposedly comes from the Portuguese word "feijao" which is the word for beans. Traditional sides and garnishes: long grain rice, roughly chopped cilantro, sliced scallions, sautéed collard greens, orange slices, and a caipirinha which is the Brazilian national cocktail. This stew is best prepared over low fire in a thick clay pot although in this instance I will be using a slow cooker to take it's place. The final dish has the beans and meat pieces barely covered by a dark purplish-brown broth that is created by either using water or beef broth. I will be using beef broth as it adds a richer flavor to this dish. The taste is strong, moderately salty but not spicy, dominated by the flavors of black bean and meat stew. I will be using smoked Andouille sausage in this recipe so there will be just a little spice but not to much and I will also be using a touch of fresh ground oregano bulbs and some cumin to add a savory cut back to the flavor of this dish. So if you enjoy beef stew recipes on a cold winters night then I would strongly suggest that you make this Fiejoada and I promise it will become one of your favorite beef stew recipes and it has become one of mine. If you prefer to cook the feijoada on the stovetop, follow the directions as written, except add all of the ingredients to a large pot or dutch oven. Bring to a boil over medium high heat, then reduce the heat to medium low and simmer, covered, until the beans are tender and the pork is falling off the bone, about 2-3 hours. Stir the beans occasionally, adding more water or stock as needed to keep the stew from becoming too dry.
Enjoy the video!
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