Brazilian recipe
Red Wine Beef Stew (Picadinho de carne ao vinho)
This red wine beef stew is a classic of Brazilian home cooking, balancing bold flavors with a straightforward preparation method.
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Ingredients
3 tablespoons oil
2 medium onions, chopped
2 garlic cloves, finely minced
1 kg beef (topside or rump steak), cut into small cubes
1 bay leaf
Salt to taste
Black pepper to taste
1/2 cup tomato purée
4 cups water
2 beef bouillon cubes
1/2 cup dry red wine
1 green bell pepper, chopped
500 g pearl onions
2 medium onions, chopped
2 garlic cloves, finely minced
1 kg beef (topside or rump steak), cut into small cubes
1 bay leaf
Salt to taste
Black pepper to taste
1/2 cup tomato purée
4 cups water
2 beef bouillon cubes
1/2 cup dry red wine
1 green bell pepper, chopped
500 g pearl onions
Where to find ingredients
Beef cuts like topside or rump are widely available at local butchers. Pearl onions can be found in the vegetable aisle of major supermarkets. Dry red wine is available in any off-licence or supermarket.
Preparation method
- Heat the oil in a pot and sauté the chopped onions along with the garlic.
- Add the beef cubes to the pot.
- Add the bay leaf and black pepper.
- Sauté everything until the meat is well browned.
- Pour in the water and add the beef bouillon cubes.
- Stir well until the bouillon is completely dissolved.
- Incorporate the tomato purée.
- Add the dry red wine.
- Add the green bell pepper.
- Mix all ingredients and let it simmer for 30 minutes.
- Finish by adding the pearl onions.
- Cook for an additional 10 minutes before serving.
Observations
A comforting dish, perfect for everyday meals, which combines the tenderness of beef with the sophisticated touch of dry red wine. It is a hearty recipe that highlights the richness of the ingredients in every bite.
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