Picadinho de Carne (Brazilian Beef Stew)
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr 15 mins
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Total Time
1 hr 25 mins
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Servings
6
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Calories
379 kcal
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Course
Main Course
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Cuisine
Brazilian
Picadinho de Carne (Brazilian Beef Stew)
Description
This Picadinho de Carne recipe starts by seasoning beef stew meat with salt, black pepper, and cumin before browning it in olive oil to develop deep flavor. Onions and garlic are then sautéed in the same pot to soften and build the stew base. Tomato paste is added to enrich the broth, followed by beef broth, baby carrots, and butternut squash which cook slowly with the meat over the stovetop until tender. A touch of red wine vinegar is stirred in at the end to add brightness and balance the hearty flavors.
The stew combines savory, slightly earthy flavors from the cumin and squash with tender beef and sweet carrots, resulting in a comforting dish with varied textures. Garnishing with chopped cilantro or parsley adds fresh herbal notes that lighten the richness.
Picadinho de Carne is often served with rice or bread to soak up the sauce. It is suitable for make-ahead cooking and may be stored refrigerated for several days or frozen for longer preservation. Reheating well ensures the beef remains tender and the flavors are melded.
Practical advice includes using a tight-fitting lid during simmering for efficient cooking and optionally thickening the sauce with cornstarch mixed into water for a more velvety consistency.
Ingredients
- 2.5 lbs beef stew meat
- 2 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon cumin
- 3 tablespoon olive oil
- 1 yellow onion chopped
- 4 garlic minced, cloves
- 1 tablespoon tomato paste
- 3 cups beef broth
- 1 cup carrot baby
- 10 oz butternut squash
- 2 tablespoon red wine vinegar
- ¼ cup cilantro chopped (or parsley)
Instructions
- STOVETOP PICADINHO1) Season beef chunks with salt, pepper, and cumin. Heat a medium nonstick pot or Dutch oven over medium-high heat. Add 2 tablespoons of oil and cook beef for 5-6 minutes, or until browned on both sides. Transfer beef with its pan juices to a bowl.2) In the same pan, reduce heat to medium, add 1 tablespoon of oil and then cook the onion for about 5-6 minutes or until softened. Add the garlic and cook for 1 minute or until fragrant, stirring occasionally. Add beef with juices back to the pan.3) Stir in tomato paste, broth, carrots, and butternut squash. Let come to a boil over medium-high heat. Then reduce heat to medium-low, cover tightly, and cook for 50-60 minutes or until beef is tender. Stir in vinegar. If desired, you may thicken the sauce by dissolving 1-2 tablespoons of cornstarch in ¼ cup of water and then slowly adding it to the stew, stirring constantly until the sauce thickens. Serve with chopped cilantro on top.4) For me this is the best beef stew of all! It's full of flavor, tender, and gluten-free. Depending on the veggies that you use, this Brazilian beef recipe can also be low carb. That is why I didn't use potatoes, but you can certainly do so if you'd like to.
- SLOW COOKER PICADINHO1) Season beef chunks with salt, pepper, and cumin. Heat a large nonstick skillet over medium-high heat. Add 2 tablespoons of oil and cook beef for 5-6 minutes or until browned on both sides. Transfer to the slow cooker along with its pan juices.2) In the same skillet, reduce heat to medium, add 1 tablespoon of oil and then cook the onion for about 5-6 minutes, or until softened. Add the garlic and cook for 1 minute or until fragrant, stirring occasionally. Transfer to the slow cooker.3) Add tomato paste, broth, carrots, and butternut squash. Stir, cover, and cook on high for 2-4 hours, or on low for 8-10 hours. Stir in vinegar. If desired, you may thicken the sauce by dissolving 1-2 tablespoons of cornstarch in ¼ cup of water and then slowly adding it to the stew, stirring constantly until the sauce thickens. Serve with chopped cilantro on top.
- PRESSURE COOKER PICADINHO1) Season beef chunks with salt, pepper, and cumin. Press the saute function. Once heated, add 2 tablespoons of oil and cook beef for 5-6 minutes or until browned on both sides. Transfer to a plate.2) Add 1 tablespoon of oil and then cook the onion for about 5-6 minutes or until softened. Add the garlic and cook for 1 minute or until fragrant, stirring occasionally. Add beef back to the pressure cooker. Cancel saute.3) Stir in tomato paste, broth, carrots, and butternut squash. Lock lid and cook on high pressure for 15 minutes . Natural release pressure (about 20 minutes) and unlock lid. Stir in vinegar. If desired, you may thicken the sauce. To do this press the saute function, dissolve 1-2 tablespoons of cornstarch in ¼ cup of water, and then slowly add it to the stew, stirring constantly until the sauce thickens. Serve with chopped cilantro on top.
Notes
- Store leftover picadinho in an airtight container in the fridge for 3-4 days.
- Freeze for longer storage up to 4-6 months; thaw in the refrigerator before reheating.
- Use a lid during cooking to retain moisture and flavor.
- To thicken the sauce, dissolve 1-2 tablespoons cornstarch in water and stir in at the end of cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 379 kcal
% Daily Value*
| Calories | 379kcal | 19% |
| Carbohydrates | 11g | 4% |
| Protein | 45g | 90% |
| Fat | 17g | 26% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 117mg | 39% |
| Sodium | 1370mg | 57% |
| Potassium | 994mg | 21% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 8050IU | 161% |
| Vitamin C | 13mg | 14% |
| Calcium | 84mg | 8% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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