Back to Recipe Menu

Brazilian Picadinho de Carne

Method

  • Heat 3 tbsp oil in a large heavy-bottomed pot and brown the beef in 2-3 lots. Remove.
  • If needed, add a little fresh oil to the pot and gently sauté the capsicum, onions, garlic and ginger until tender, regularly stirring and scraping the bottom as you do so.
  • Then add the spices and chilli paste, and stir to toast.
  • Add the sugar, raisins and olives with about 2 cups stock, the beef, potatoes, seasonings, tomatoes and thyme. Mix well and bring to the boil. Then turn down the heat and gently simmer for about 1-1¼ hours, adding more stock if needed (not a very wet dish). Taste for seasoning.
  • Combine the sour cream with a little warm water.
  • Ladle the stew into individual bowls, sprinkle with the sour cream and chopped coriander and serve with steamed rice and perhaps a bean stew on the side, as well as any leftover sour cream topped with chopped coriander.

 

Ingredients

  • vegetable oil
  • 1 kg diced chuck steak
  • 1 large green capsicum, cored, seeded & diced
  • 2 large onions, finely chopped
  • 2 plump garlic cloves, finely sliced
  • 1 tbsp grated fresh ginger
  • 1 tbsp ground coriander
  • ½ tbsp ground cumin
  • 1 heaped tbsp chilli paste
  • 1 tbsp brown sugar
  • ½ cup raisins
  • 1 heaped cup pimento stuffed olives
  • 2-3 cups chicken stock
  • 4 large potatoes, peeled & cut in chunks
  • sea salt & freshly ground pepper
  • 1 can diced tomatoes
  • a few fresh thyme sprigs
  • 1 cup sour cream
  • 3-4 tbsp chopped fresh coriander

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm