Feijoada (Brazilian Beef Stew)
From a Chef's Kitchen
Feijoada is the national dish of Brazil and can take a day or two to make. A pressure cooker makes this version much faster!
- 4 tablespoons canola or vegetable oil (divided)
- 1 large onion (chopped)
- 2 poblano peppers, (seeded and chopped)
- 12 large cloves garlic (sliced)
- 2½ pounds chuck stew meat
- salt and freshly ground black pepper
- 1 package (14-ounce) kielbasa, halved and sliced
- 1 cup orange juice
- 3 cups beef broth
- 1 can (15-ounce) diced canned tomatoes (undrained)
- 2 tablespoons red wine vinegar, or to taste
- 2 tablespoons hot chili powder
- 2 cans (15-ounce) black beans
- 4 tablespoons corn starch mixed with 3 tablespoons water
- brown rice (optional)
- jalapeno slices
- red onion
- orange and lime wedges
- cilantro sprigs (for garnish)
- Heat 2 tablespoons oil in an electric pressure cooker on the "saute" setting. Add the onion and poblano pepper and cook, stirring occasionally until beginning to soften, approximately 5 minutes. Add the garlic and cook briefly until fragrant. Turn pressure cooker off.
- Heat 1 tablespoon oil in a large skillet or saute pan over medium-high heat. Season the beef with salt and black pepper. Brown the beef in batches, being careful not to crowd the pan, adding remaining 1 tablespoon oil as needed. Transfer each batch to the pressure cooker.
- Add kielbasa, orange juice, beef broth, tomatoes, vinegar and chili powder and stir to combine.
- Secure the lid on the pressure cooker. Set pressure cooker to "High" and let the pressure cooker do its thing for 21 minutes.
- Release the pressure as s-l-o-w-l-y as possible. Stir in black beans and corn starch slurry. Set pressure cooker to "simmer" and simmer gently until thickened. Let stew rest for 5 minutes to thicken more.
- Serve over brown rice (optional) with jalapeno slices, chopped red onion, orange and lime wedges and cilantro sprigs for garnish.