Quick Weeknights · Brazilian
Picadinho de Carne com Caldo
This classic Brazilian beef stew is defined by its deeply reduced and savory gravy.
Why This Works
The small cubes allow for maximum surface area browning, intensifying the flavor of the gravy.
The Upgrade
Add a teaspoon of capers at the end for a punchy, acidic finish.
Chef's Secret
Michelin TechniqueDo not crowd the pan during the sear; browning is the soul of this dish.
Ingredients
Total time including resting: 40 min
Directions
Sear the beef in a heavy pan over high heat until browned on all sides.
5 minRemove meat and sauté the onions until translucent and sweet.
4 minStir in tomato paste and cook until it darkens to a brick red color.
2 minDeglaze the pan with Worcestershire sauce.
1 minReturn the beef to the pan and pour in the beef stock.
Simmer gently until the liquid reduces by half to create a thick, glossy sauce.
15 minFinish by folding in the fresh parsley for brightness.
Wine Pairing
Carménère
Red Wine
The BottleConcha y Toro Terrunyo Carménère
Carménère’s signature green bell pepper note and spice pair beautifully with a deeply reduced beef gravy. It provides enough complexity to hold its own against the slow-simmered meat.
Nutrition per Serving
320
calories
28g
protein
8g
carbs
18g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Garlic White Rice
Cook fluffy white rice with a clove of garlic to provide a clean vehicle for the rich beef gravy.
Ingredients
Directions
Rinse rice until water runs clear.
Heat oil in a heavy-bottomed pot over medium heat; sauté garlic until golden.
Add rice and toast for 1 minute.
Pour in boiling water and salt; cover tightly.
Simmer on low for 15 minutes, then remove from heat.
Rest covered for 5 minutes, fluff with a fork, and discard garlic clove.
Side Dish
Sautéed Collard Greens
Flash-fry thinly sliced greens with garlic and olive oil for a bitter, iron-rich vegetable component.
Ingredients
Directions
Heat olive oil in a wide skillet over high heat.
Add garlic slices and sauté until fragrant and just turning golden.
Add collard greens in batches, tossing constantly with tongs.
Flash-fry for 3-4 minutes until vibrant green and tender.
Season immediately with red pepper flakes and sea salt.
Serve hot to preserve texture and color.
Member Reviews
How did it turn out?
Rate this recipe
Very approachable even for a beginner. Turned out great.