Brazilian recipe
Red Wine Beef Stew (Picadinho de carne ao vinho)
This beef stew with red wine is a Brazilian classic, balancing deep flavors with a straightforward cooking process.
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Ingredients
3 tablespoons oil
2 medium onions, chopped
2 garlic cloves, finely minced
1 kg beef (patinho or alcatra cut), cubed
1 bay leaf
Salt to taste
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 (patinho or alcatra cut), cubed
1 bay leaf
Salt to taste
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
You can find fresh beef cuts like alcatra and aromatics at local markets or general supermarkets in the meat and produce aisles. If pearl onions are unavailable, you may use extra medium onions as a substitute.
Preparation method
- Heat the oil in a pot and sauté the chopped onion along with the garlic.
- Add the cubed beef to the pot.
- Stir in the bay leaf and pepper.
- Sauté everything until the beef is well browned.
- Pour in the water and add the beef bouillon cubes.
- Stir well until the bouillon cubes are completely dissolved.
- Incorporate the tomato purée.
- Pour in the red wine.
- Add the green bell pepper.
- Mix all the ingredients together and let them simmer for 30 minutes.
- Finish by adding the pearl onions.
- Cook for an additional 10 minutes before serving.
Observations
A comforting, reliable recipe perfect for everyday dining, blending the tenderness of beef with the sophisticated nuances of a dry red wine.
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