Picadinho de Carne (Brazilian Beef Stew) is a hearty and flavorful dish that is perfect for a cold winter day. This traditional Brazilian stew is made with beef, potatoes, carrots, onions, chayote squash, cabbage, and soy sauce. The beef is cooked until browned, then the vegetables are added and the stew is simmered until the vegetables are tender. Picadinho de Carne is typically served with rice or farofa (toasted cassava flour).
This recipe for Picadinho de Carne is easy to follow and produces a delicious and authentic stew. The beef is cooked in a flavorful soy sauce broth, and the vegetables are added to the pot and cooked until they are tender. The stew is then simmered until it is thickened and flavorful.
Picadinho de Carne is a perfect dish for a family dinner or potluck. It is hearty and flavorful, and it is sure to please everyone at the table.
Ingredients (8 servings):
- 1 kg (2.2 lbs) beef sirloin, cut into thin strips
- 3 medium potatoes, peeled and cut into thin strips
- 2 carrots, peeled and cut into thin strips
- 2 small onions, thinly sliced
- 1 chayote squash, peeled and cut into thin strips
- 1 small cabbage, thinly sliced
- 1 cup soy sauce
- 2 chicken bouillon cubes
- 1 pinch black pepper
- 3 tablespoons vegetable oil
- 1/3 cup boiling water
Instructions:
- Heat the oil in a large skillet or Dutch oven over medium heat. Add the beef and cook until browned on all sides. Season with salt and pepper.
- Add the potatoes, carrots, onions, chayote squash, and cabbage to the skillet. Stir to combine.
- In a small bowl, dissolve the chicken bouillon cubes in the boiling water. Add the soy sauce mixture to the skillet.
- Bring to a boil, then reduce heat to low and simmer for 30 minutes, or until the vegetables are tender.
- Serve hot with rice or farofa (toasted cassava flour).
Tips:
- For a richer flavor, use beef chuck or short rib instead of sirloin.
- Add a splash of red wine to the skillet along with the soy sauce mixture.
- Serve with a side of chopped fresh parsley or cilantro.
