Brazilian Feijoada-Style Meat & Bean Stew

Prep time: 15min
Total time: 195min
Serves: 4
1/2 lb
stewing beef
250 g
1/4 tsp
salt
1 mL
2 tbsp
olive oil
30 mL
1
dry cured chorizo sausage,chopped
250 g
1 pkg
Mirepoix Mix
250 mL
3
cloves garlic, minced
1 can
Compliments Balance No Salt Added Diced Tomatoes
796 mL
1 can
black beans, drained and rinsed
540 mL
1/4 cup
finely chopped fresh cilantro
60 mL
2 tsp
finely grated orange zest
10 mL
1
orange, cut in wedges
calories
540
fat
27 g
saturated fat
10 g
carbs
36 g
sugar
11 g
protein
40 g
cholestrol
100 mg
fibre
10 g
sodium
1430 mg

Directions

  1. Preheat oven to 325ºF (160ºC). Season stewing beef all over with salt. Heat oil in an ovenproof Dutch oven set over medium-high heat. Cook beef for 8 to 10 min or until browned all over. Transfer to a plate.

  2. Reduce heat to medium. Stir in sausage, mirepoix and garlic. Cook, stirring, for 8 to 10 min or until vegetables have softened. Stir in 1/2 cup (125 mL) water and tomatoes. Bring to a simmer. Stir in beef. Bake, covered, stirring occasionally, for 90 min.

  3. Stir in beans, continue to cook, covered, for additional 60 to 90 min or until beef is tender. Stir in cilantro. Serve with rice, freshly grated orange zest and orange wedges.

Tip

The chorizo in this recipe is dry cured and does not require cooking. Look for it in the deli department of the store.