Picadinho de Carne (Brazilian Beef Stew)
Tender beef chunks make Picadinho de Carne a delicious Brazilian stew with carrots, butternut squash, garlic, and onions simmered together in a rich, savory beef broth.
Servings 6
Calories379.3 kcal
Cost $ 1.00 per person
Equipment
- pot
- slow cooker
- pressure cooker
Ingredients
- 2.5 lbs beef stew meat
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon cumin
- 3 tablespoons olive oil
- 1 yellow onion
- 4 garlic cloves – minced
- 1 tablespoon tomato paste
- 3 cups beef broth
- 1 cup baby carrots
- 10 oz butternut squash
- 2 tablespoons red wine vinegar
- ¼ cup cilantro or parsley – chopped
Instructions
Stovetop Picadinho
- Season the beef: Season 2 ½ pounds of beef stew meat with 2 teaspoons salt, 1 teaspoon black pepper, and 1 teaspoon cumin.
- Brown the beef: Heat a medium nonstick pot or Dutch oven over medium-high heat. Add 2 tablespoons olive oil and brown the beef for 5–6 minutes, turning the pieces to brown both sides. Transfer the beef and its pan juices to a bowl.
- Cook the onion and garlic: Reduce the heat to medium and add the remaining tablespoon of olive oil to the same pot. Cook the chopped onion for 5–6 minutes until softened. Add the minced garlic and cook for another minute until fragrant, stirring occasionally. Return the beef and its juices to the pot.
- Simmer the stew: Stir in 1 tablespoon tomato paste, 3 cups beef broth, 1 cup baby carrots, and 10 ounces butternut squash. Bring to a boil over medium-high heat, then reduce the heat to medium-low. Cover tightly and simmer for 50–60 minutes until the beef is tender. Stir in 2 tablespoons red wine vinegar.Note: For a thicker sauce, make a cornstarch slurry by dissolving 1–2 tablespoons cornstarch in ¼ cup water. Slowly add the slurry to the stew, stirring constantly until the sauce thickens.
- Garnish and serve: Sprinkle ¼ cup chopped fresh cilantro or parsley over the stew before serving.
Slow Cooker Picadinho
- Season the beef: Season 2 ½ pounds of beef stew meat with 2 teaspoons salt, 1 teaspoon black pepper, and 1 teaspoon cumin.
- Brown the beef: Heat a large nonstick skillet over medium-high heat. Add 2 tablespoons olive oil and brown the beef for 5–6 minutes, turning the pieces to brown both sides. Transfer the beef and its pan juices to the slow cooker.
- Cook the onion and garlic: Reduce the heat to medium and add the remaining tablespoon of olive oil to the same skillet. Cook the chopped onion for 5–6 minutes until softened. Add the minced garlic and cook for another minute until fragrant, stirring occasionally. Transfer the onion and garlic to the slow cooker.
- Slow-cook the stew: Add 1 tablespoon tomato paste, 3 cups beef broth, 1 cup baby carrots, and 10 ounces butternut squash. Stir, cover, and cook on HIGH for 2–4 hours or LOW for 8–10 hours until the beef is tender. Stir in 2 tablespoons red wine vinegar.Note: For a thicker sauce, make a cornstarch slurry by dissolving 1–2 tablespoons cornstarch in ¼ cup water. Slowly add the slurry to the stew, stirring constantly. Cover and allow additional heating time if needed until the sauce thickens.
- Garnish and serve: Top with ¼ cup chopped fresh cilantro or parsley before serving.
Pressure Cooker Picadinho
- Cook the onion and garlic: Select the Sauté function on the pressure cooker. Once heated, add 1 tablespoon olive oil and cook the chopped onion for 5–6 minutes until softened. Add the minced garlic and cook for another minute until fragrant, stirring occasionally. Transfer the onion and garlic to a plate.
- Season the beef: Season 2 ½ pounds of beef stew meat with 2 teaspoons salt, 1 teaspoon black pepper, and 1 teaspoon cumin.
- Brown the beef: Add the remaining 2 tablespoons olive oil to the pressure cooker and brown the beef for 5–6 minutes, turning the pieces to brown both sides. Return the onion and garlic to the pressure cooker.
- Pressure-cook the stew: Stir in 1 tablespoon tomato paste, 3 cups beef broth, 1 cup baby carrots, and 10 ounces butternut squash. Press Cancel to turn off the Sauté function before switching to pressure cooking. Secure and lock the lid, set the valve to Sealing, and cook on HIGH pressure for 15 minutes. Allow the pressure to release naturally for approximately 20 minutes, then open the lid once all pressure has been released. Stir in 2 tablespoons red wine vinegar.Note: For a thicker sauce, select the Sauté function and make a cornstarch slurry by dissolving 1–2 tablespoons cornstarch in ¼ cup water. Slowly add the slurry to the stew, stirring constantly until the sauce thickens.
- Garnish and serve: Sprinkle ¼ cup chopped fresh cilantro or parsley over the stew before serving.
Recipe Notes
Storage and Reheating
Refrigerate: Store leftover beef picadinho in an airtight container in the refrigerator for 3–4 days. Refrigerate within two hours of cooking, and use shallow containers to help the stew cool faster. Freezer: Freeze the stew in individual portions or airtight, freezer-safe containers for up to 2–3 months for the best flavor and texture. Leave a little space in each container for the liquid to expand. Thawing: Thaw frozen picadinho overnight in the refrigerator. Larger portions may need additional time to thaw completely. Reheating: Warm the stew in a saucepan over medium heat or in the microwave until it reaches 165°F (74°C) throughout. Stir occasionally for even heating, and add a splash of beef broth if the sauce becomes too thick.Nutrition
Calories: 379.3kcal | Carbohydrates: 10.6g | Protein: 44.5g | Fat: 16.8g | Saturated Fat: 4.3g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 9.2g | Cholesterol: 117.2mg | Sodium: 1369.5mg | Potassium: 1004mg | Fiber: 2.2g | Sugar: 3.2g | Vitamin A: 8056.7IU | Vitamin C: 13.3mg | Calcium: 87.3mg | Iron: 5.1mg
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