Dinner alert. OK, well not dinner tonight, unless you’ve already started, but you should seriously put this on your list of things to make for dinner sometime: the 3 hours are really worth it! It’s a pleasantly spicy, but not searingly hot Brazilian-style beef and bean stew called Feijoada, with onions, poblano chiles and chorizo. Amazingly yummy, really beats the February blues type of meal. Serve with rice or without. You’ll definitely want seconds.
4 tablespoons 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) chorizo, 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)
Finely chopped red onion
Orange and lime wedges
Cilantro sprigs, for garnish
sour cream (if it is too spicy)
In a large Dutch oven, heat a tablespoon of vegetable oil until smoking. 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. Remove veggies to a work bowl. Return the Dutch oven to the stove and heat another tablespoon oil 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. After each batch, add the meat to the work bowl with the veggies. Once all the meat is browned, return all the meat and veggies to the Dutch oven. Add kielbasa, orange juice, beef broth, tomatoes, vinegar and chili powder and stir to combine. Bring to a simmer.
While the stew is coming up to a simmer, heat the oven to 325F.
Once the oven is hot and the stew is simmering, place the pot in the oven with the lid on. Braise for 2 hours or until beef is tender. Return to medium heat on the stove top and add black beans and corn starch slurry and simmer gently until thickened. Serve with suggested sides.