Brazilian recipe
Red Wine Beef Picadinho (Picadinho de carne ao vinho)
This classic red wine beef stew is a staple of home-style cooking, offering deep, robust flavors that are surprisingly simple to put together.
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Ingredients
3 tablespoons vegetable oil
2 medium onions, finely chopped
2 cloves garlic, minced
1 kg top sirloin (patinho) or rump steak, cubed
1 bay leaf
Salt to taste
Black pepper to taste
1/2 cup tomato purée
4 cups hot water
2 beef bouillon cubes
1/2 cup dry red wine
1 green bell pepper, chopped
500g pearl onions
2 medium onions, finely chopped
2 cloves garlic, minced
1 kg top sirloin (patinho) or rump steak, cubed
1 bay leaf
Salt to taste
Black pepper to taste
1/2 cup tomato purée
4 cups hot water
2 beef bouillon cubes
1/2 cup dry red wine
1 green bell pepper, chopped
500g pearl onions
Where to find ingredients
You can find beef cuts like top sirloin at local fresh markets or supermarket butcher counters. Pearl onions and tomato purée are available in the produce and canned goods aisles of any major grocery store.
Preparation method
- Heat the oil in a large pot and sauté the chopped onions and garlic until translucent.
- Add the beef cubes to the pot.
- Stir in the bay leaf and black pepper.
- Sear the meat over medium-high heat until it is well browned on all sides.
- Pour in the hot water and add the beef bouillon cubes.
- Stir continuously until the bouillon cubes have fully dissolved into the liquid.
- Whisk in the tomato purée.
- Pour in the dry red wine.
- Add the chopped green bell pepper.
- Mix well, cover, and let the mixture simmer for 30 minutes.
- Gently fold in the pearl onions.
- Continue to cook for another 10 minutes until the pearl onions are tender before serving.
Observations
This comforting dish is a weekday favorite, perfectly marrying tender chunks of beef with the sophisticated depth of a dry red wine. It’s a reliable, savory meal that brings a touch of refinement to your dining table.
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