Fejoada Brazilian Beef Stew by From A Chef’s Kitchen

canola oil, onion, poblano peppers, garlic, chuck stew meat, salt and black pepper, kielbasa, orange juice, beef broth, canned tomatoes, red wine vinegar, hot chili powder, black beans, corn starch, brown rice, jalapeno, red onion, orange and lime wedges, cilantro

Prep Time: 20 min
Cook Time: 30 min
Total Time: 50 min

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– 4 tablespoons canola or vegetable oil, divided
– 1 large onion, chopped
– 2 Poblano peppers, seeded and chopped
– 12 large cloves garlic, sliced
– 2 1/2 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, drained and rinsed
– 4 tablespoons corn starch mixed with 3 tablespoons water
– Brown rice (optional)
– Jalapeno slices
– Finely chopped red onion
– Orange and lime wedges
– Cilantro sprigs, for garnish

Prep Time: 20 min
Cook Time: 30 min
Total Time: 50 min

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