Take your time with this recipe! Browning the meat is a crucial step for adding flavor to this dish, so don't skip it. Red wine or stout beer give this very traditional Brazilian dish a great twist!

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Name: Brazilian Pressure Cooker Beef Stew
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 6
Cuisine: Brazilian
Ingredients: 2-3 pounds Roast meat (chuck, rump, brisket, picanha) cut into 1.5 inch cubes; 3 tablespoons Olive oil; 1 cup Red wine or Stout beer; 1 Onion chopped; 3 Garlic cloves chopped; 1 can Petite diced tomatoes; 4 Carrots peeled and chopped into 1 inch pieces; 1 tablespoon Tomato paste; 1 teaspoon Paprika; 1/2 teaspoon Ground cumin; 1 tablespoon Chives fresh or dried; Salt; Pepper; 4-5 cups Water or unsalted beef broth; 3 tablespoons Fresh parsley chopped, optional; 2 tablespoons Fresh green onions chopped, optional

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INGREDIENTS

2-3 pounds Roast meat (chuck, rump, brisket, picanha) ; cut into 1.5 inch cubes
3 tablespoons Olive oil
1 cup Red wine or Stout beer
1 Onion ; chopped
3 Garlic cloves ; chopped
1 can Petite diced tomatoes
4 Carrots ; peeled and chopped into 1 inch pieces
1 tablespoon Tomato paste
1 teaspoon Paprika
1/2 teaspoon Ground cumin
1 tablespoon Chives ; fresh or dried
Salt
Pepper
4-5 cups Water or unsalted beef broth
3 tablespoons Fresh parsley ; chopped, optional
2 tablespoons Fresh green onions ; chopped, optional

INSTRUCTIONS

- Add wine or beer to deglaze the pan and cook for 5 minutes until boiling.

- Add onions and garlic and cook until onions are translucent.

- Add tomatoes and cook for additional 10 minutes.

- Add carrots, tomato paste, paprika, cumin, chives, broth, salt and pepper to taste and cook on high heat until boiling.

- Close the pan and cook on high heat until pressure is reached. Then, adjust to low heat and cook for 25 minutes under pressure.

- Release the pressure. If there is too much broth left in the pan, simmer until broth is reduced to desired amount.

Optional: Add freshly chopped parsley and green onions before serving. Serve over white rice.

NOTES

Browning the meat is a crucial step for adding flavor to this dish, so don't skip it!

Alert editor

Brazilian Pressure Cooker Beef Stew

2-3 pounds Roast meat (chuck, rump, brisket, picanha) cut into 1.5 inch cubes
3 tablespoons Olive oil
1 cup Red wine or Stout beer
1 Onion chopped
3 Garlic cloves chopped
1 can Petite diced tomatoes
4 Carrots peeled and chopped into 1 inch pieces
1 tablespoon Tomato paste
1 teaspoon Paprika
1/2 teaspoon Ground cumin
1 tablespoon Chives fresh or dried
 Salt
 Pepper
4-5 cups Water or unsalted beef broth
3 tablespoons Fresh parsley chopped, optional
2 tablespoons Fresh green onions chopped, optional

- Add oil to the pressure cooker and preheat pan on medium heat for 5 minutes. Add meat cubes in one layer and sear all sides, until the bottom of the pan acquires a dark brown color and there is no liquid left. Lower the heat if needed.
- Add wine or beer to deglaze the pan and cook for 5 minutes until boiling. 
- Add onions and garlic and cook until onions are translucent. 
- Add tomatoes and cook for additional 10 minutes. 
- Add carrots, tomato paste, paprika, cumin, chives, broth, salt and pepper to taste and cook on high heat until boiling.
- Close the pan and cook on high heat until pressure is reached. Then, adjust to low heat and cook for 25 minutes under pressure.
- Release the pressure. If there is too much broth left in the pan, simmer until broth is reduced to desired amount.

Optional: Add freshly chopped parsley and green onions before serving. Serve over white rice.

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Baby spinach for a hit of freshness.
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Nutrition

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Serving Size: 1 (106g)
Recipe Makes: 6 Servings

Calories: 53
Calories from Fat: 18 (34%)

Amt Per Serving		% DV

	Total Fat 2g	3 %
	Saturated Fat 0.3g	1 %
	Monounsaturated Fat 1.3g
	Polyunsanturated Fat 0.3g
Cholesterol 0mg		0 %
Sodium 38.6mg		1 %
Potassium 301.8mg		8 %
Total Carbohydrate 8.7g		3 %
	Dietary Fiber 2.3g	9 %
	Sugars, other 6.3g
Protein 1.4g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 53

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