← Nouns Cooking · Brazilian & Peruvian

Ingredients

• 1 kg beef topside or chuck, cut into 2 cm cubes
• 3 tbsp Olive oil
• 70 g Bacon, diced (optional)
• 2 Onion, finely chopped
• 3 cloves Garlic, finely chopped
• 1 tbsp plain flour
• 2 tbsp Tomato purée (paste)
• 2 tbsp Worcestershire sauce
• 1 l hot water
• 2 Carrot, diced
• 2 Potato, cut into 2 cm cubes
• ½ Lime, juiced
• 1 handful Parsley, chopped
• Salt
• Black pepper

Method

1. Pat the beef dry and season with salt and pepper. Heat 2 tbsp oil in a heavy pot over high heat and brown the beef in 3 batches, 4–5 min each, until well coloured. Set aside.
2. Lower the heat to medium, add the rest of the oil and the bacon, if using, and fry for 3 minutes. Add the onions and cook for 6 min, until soft, then the garlic for 1 minute.
3. Sprinkle in the flour and stir for 1 minute, then add the tomato paste and Worcestershire and cook for 2 minutes, scraping the bottom.
4. Return the beef and its juices, pour in the hot water and bring to the boil. Cover and simmer gently for 1 hour, stirring now and then.
5. Add the carrots and potatoes and cook, uncovered, for 20–25 min more, until the beef is tender and the gravy has thickened.
6. Stir in the lime juice and parsley and adjust the seasoning. Serve with white rice, farofa and a fried egg on top.

Tips

• A pressure cooker cuts the braise to about 25 min before the vegetables go in.
• Skip the flour and Worcestershire (or use a gluten-free one) and thicken with a mashed potato cube for gluten-free.

Sources

Written in our own words after cross-checking these recipes:

Panelinha Easy and Delish