Ingredients with Measurements:
- 1 lb. of beef chuck, cut into cubes
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tomatoes, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 cup of cauim (Brazilian fermented cassava drink)
- 2 cups of beef broth
- 1 tbsp. of olive oil
- Salt and pepper to taste
- Chopped parsley for garnish
Special equipment needed:
- Large pot
- Wooden spoon
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium-high heat.
2. Add the beef cubes and cook until browned on all sides.
3. Add the onion and garlic and cook until the onion is translucent.
4. Add the tomatoes, green and red bell peppers, and cook for 5 minutes.
5. Pour in the cauim and beef broth, and bring to a boil.
6. Reduce the heat to low and let the stew simmer for 1 hour.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with chopped parsley.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour and 15 minutes
Temperature:
Medium-high heat for browning the beef, low heat for simmering the stew.
Serving size:
4-6 servings
Nutritional information:
Calories: 300
Fat: 12g
Carbohydrates: 12g
Protein: 30g
Sodium: 800mg
Substitutions for ingredients:
- Beef chuck can be substituted with beef stew meat or pork shoulder.
- Cauim can be substituted with beer or white wine.
Variations:
- Add potatoes, carrots, or other vegetables to the stew.
- Use chicken broth instead of beef broth for a lighter flavor.
- Add hot sauce or chili flakes for a spicier version.
Tips and tricks:
- Brown the beef in batches to avoid overcrowding the pot.
- Use a wooden spoon to scrape the browned bits from the bottom of the pot while cooking the vegetables.
- Let the stew simmer for at least an hour to allow the flavors to meld together.
Storage instructions:
Store the leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew in a pot over low heat until heated through.
Presentation ideas:
Serve the stew in bowls with crusty bread on the side.
Garnishes:
Garnish the stew with chopped parsley or cilantro.
Pairings:
Serve the stew with a side of rice or mashed potatoes.
Suggested side dishes:
- Garlic bread
- Roasted vegetables
- Salad
Troubleshooting advice:
- If the stew is too thick, add more beef broth or water.
- If the stew is too thin, let it simmer for longer to reduce the liquid.
Food safety advice:
- Make sure the beef is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Cauim is a traditional Brazilian drink made from fermented cassava. It has been consumed in Brazil for centuries and is often used in cooking.
Flavor profiles:
The cauim adds a slightly sour and tangy flavor to the stew, which is balanced by the sweetness of the bell peppers and tomatoes.
Serving suggestions:
Serve the stew with a cold cauim or beer to complement the flavors.
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Region: Brazilian