Quick Weeknights · Brazilian
Brazilian Picadinho de Carne
This hearty Brazilian stew features tender beef cubes and root vegetables, making it a substantial meal for any weeknight.
Why This Works
The small dice of the beef and vegetables ensures rapid, even cooking for a flavorful result.
The Upgrade
Serve with a poached egg on top for a 'Picadinho a Cavalo' experience.
Chef's Secret
Michelin TechniqueSearing the beef properly is non-negotiable; that deep brown crust gives the entire stew its backbone.
Ingredients
Total time including resting: 40 min
Directions
Heat oil in a heavy-bottomed pot over medium-high heat. Brown the beef cubes until seared on all sides.
7 minLower heat to medium, add minced garlic and sauté until fragrant.
2 minStir in tomato paste and cook until it darkens slightly, developing deep flavor.
2 minAdd carrots, potatoes, and diced tomatoes, stirring to combine.
3 minPour in beef stock and bring to a gentle simmer.
2 minCover and cook until vegetables are fork-tender and the sauce has reduced slightly.
20 minSeason with salt and pepper to taste, then fold in fresh cilantro before serving.
1 minWine Pairing
Malbec
Red Wine
The BottleCatena Zapata High Mountain Vines Malbec
This stew’s earthy root vegetables and beef require a wine with soft, round tannins. Malbec provides that juicy fruit character that makes a rustic stew feel like a refined meal.
Nutrition per Serving
390
calories
35g
protein
28g
carbs
14g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Farofa
Toast manioc flour with butter for a minute to provide the traditional, nutty, and essential crunchy texture for Brazilian stews.
Ingredients
Directions
Melt the butter in a heavy-bottomed skillet over medium heat until it foams.
Add the onion and sauté for 3 minutes until translucent and just beginning to color.
Incorporate the manioc flour, stirring constantly to ensure even distribution and to prevent scorching.
Toast the mixture for 4 to 5 minutes, stirring continuously, until the flour achieves a golden hue and nutty aroma.
Remove from heat immediately and season with sea salt.
Fold in the fresh parsley and serve warm to accompany the picadinho.
Side Dish
Tomato Onion Salad
Slice tomatoes and red onions and dress them with vinegar and oregano for a sharp, fresh bite.
Ingredients
Directions
Submerge shaved red onion in ice water for 10 minutes to temper the bite, then pat thoroughly dry.
Arrange tomato slices in an overlapping circular pattern on a chilled serving platter.
Distribute the dried onion slices evenly over the tomatoes.
Whisk olive oil, vinegar, oregano, salt, and pepper in a small bowl until emulsified.
Drizzle the dressing lightly over the salad immediately before service.
Serve at room temperature to preserve the integrity of the tomato aromatics.
Member Reviews
How did it turn out?
Rate this recipe
Good, but mine came out slightly overdone — I'd shave a few minutes off.