Feijoada (Brazilian Beef Stew

• Gluten free

• Meat

  • 2 1/2 lbs Chuck stew meat
  • 1 package Kielbasa

• Produce

  • 2 cans Black beans
  • 1 Cilantro, sprigs
  • 12 large cloves Garlic
  • 1 Jalapeno, slices
  • 1 Onion, large
  • 1 Orange and lime, wedges
  • 2 Poblano peppers
  • 1 Red onion
  • 1 can Tomatoes, canned

• Canned Goods

  • 3 cups Beef broth

• Pasta & Grains

  • 1 Brown rice

• Baking & Spices

  • 2 tbsp Chili powder, hot
  • 4 tbsp Corn starch mixed with
  • 1 Salt and freshly ground black pepper

• Oils & Vinegars

  • 4 tbsp Canola or vegetable oil
  • 2 tbsp Red wine vinegar

• Drinks

  • 1 cup Orange juice

Found on fromachefskitchen.com

Description

Ingredients

• INGREDIENTS
• 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

Directions

• INSTRUCTIONS
• 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.

Nutrition