Beef Stew Stove Top {Picadinho with beef cubes}
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Unrated
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Prep Time
15 mins
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Cook Time
15 mins
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Servings
6 servings
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Calories
316 kcal
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Course
Main Course
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Cuisine
Brazilian
Beef Stew Stove Top {Picadinho with beef cubes}
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This Brazilian recipe for Beef Stew made on the stove top means that it's full of flavor and easy to pull together! Beef sirloin cubes are seared and then onion, green pepper, tomatoes, and garlic bring hearty texture and flavors. Then traditional Brazilian herbs and seasonings, including fresh cilantro, coriander, and mustard powder are added. After it all cooks together you have a thick gravy filled with tender beef and hearty veggies. Serve over Brazilian Rice for to soak up all of that delicious gravy.
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Ingredients
Beef
- 1.5 pounds Beef Sirloin Cubes Or 2" thick sirloin steaks to cut.
- ½ cup all purpose flour
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 tablespoon olive oil
All other Ingredients
- 1 cup diced green peppers
- 1 cup diced onion 2 small yellow onions or 1 large
- 3 cloves garlic 3 tsp
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon ground coriander
- 1 teaspoon mustard powder
- 1 teaspoon Fresh Thyme (about 4 sprigs)
- 1 bay leaf
- 15 ounces Diced Tomatoes, strained
- ¾ cup fresh cilantro chopped
- 3 cups beef broth
Instructions
Prep Ahead Steps for your Beef Stew
- Deseed and cut the green pepper into slides. Peel and cut the onion into chunks or slices. Mince the garlic. Chop the Cilantro. Reserve some of the cilantro for garnish.
- If the beef is not cut, cut it into 1-2 inch cubes.
Cook the Beef Stew
- Preheat the dutch oven or large pot on high heat. Mix in a large bowl, the flour, salt, and black pepper. Toss the beef cubes in the flour to coat every piece.
- To the hot pot, add the olive oil and then the beef cubes in a single layer, making sure not to overcrowd. You want to cook just a couple minutes and then flip. Continue to flip until all sides are browned, then transfer to a plate and continue adding and browning the remaining beef cubes and trasferring all to a plate.
- To the same pot over medium heat, add the onions, green pepper, garlic, seasonings, bay leaf, dice tomatoes, fresh cilantro, and beef broth. Then bring it to a boil and then cook for 15 minutes COVERED.
- After 15 minutes, add the beef cubes back and cook for a final 10 minutes.
- Serve the stew over rice and garnish with cilantro. Enjoy!
Notes
- My stew is too thin, how can I thicken it?If your beef stew did not thicken enough from the floured beef, then perhaps you used more broth or the juices from the diced tomatoes. It's okay!! The simplest way to thicken it is to use a cornstarch slurry. Mix 3 tablespoons of cornstarch into ½ cup cold water. Then add it to the stew along with the broth.
- Can I make this beef stew in a slow cooker?You can make this Brazilian Beef Stew in a slow cooker, but then I recommend going with beef chuck, otherwise known as, beef stew meat. This cut can cook for many hours and get more tender the longer it cooks. Flour and sear the beef on the stove and then add it to the slow cooker. You can also add the flour-coated beef to the slow cooker without searing it. Follow the instructions, simply adding everything to the slow cooker at one time and then setting it on high for 8 or 10 hours, depending on your schedule.
- Can I make this Beef stew ahead and reheat it?You can absolutely make this Brazilian Beef stew ahead! This dish reheats beautifully and is a great meal prep option for enjoying several days during the week! To reheat, you can place it in a microwave safe bowl and warm it for 1-2 minutes. Or you can place it back in a pot covered on the stove and warm it on medium heat. It will take about 10-15 minutes. Just be careful to not overcook the beef, as it can become tough.
- Can I freeze this Brazilian Beef Stew?You can freeze this beef stew for up to 4 months in an airtight container or freezer bag. Thaw in the refrigerator overnight and then warm on the stove. Or place the frozen stew in the oven at 400 F degrees for 30-40 minutes until warm.
- My stew is too thin, how can I thicken it?If your beef stew did not thicken enough from the floured beef, then perhaps you used more broth or the juices from the diced tomatoes. It's okay!! The simplest way to thicken it is to use a cornstarch slurry. Mix 3 tablespoons of cornstarch into ½ cup cold water. Then add it to the stew along with the broth.
- Can I make this beef stew in a slow cooker?You can make this Brazilian Beef Stew in a slow cooker, but then I recommend going with beef chuck, otherwise known as, beef stew meat. This cut can cook for many hours and get more tender the longer it cooks. Flour and sear the beef on the stove and then add it to the slow cooker. You can also add the flour-coated beef to the slow cooker without searing it. Follow the instructions, simply adding everything to the slow cooker at one time and then setting it on high for 8 or 10 hours, depending on your schedule.
- Can I make this Beef stew ahead and reheat it?You can absolutely make this Brazilian Beef stew ahead! This dish reheats beautifully and is a great meal prep option for enjoying several days during the week! To reheat, you can place it in a microwave safe bowl and warm it for 1-2 minutes. Or you can place it back in a pot covered on the stove and warm it on medium heat. It will take about 10-15 minutes. Just be careful to not overcook the beef, as it can become tough.
- Can I freeze this Brazilian Beef Stew?You can freeze this beef stew for up to 4 months in an airtight container or freezer bag. Thaw in the refrigerator overnight and then warm on the stove. Or place the frozen stew in the oven at 400 F degrees for 30-40 minutes until warm.
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