Brazilian Beef and Tomatoes

Dib's's Note:

You can plate this dish over egg noodles or rice if you wish. I prefer it in a bowl with warm corn tortillas which I use as scoops.

• Total Time: 2 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 2 hrs

Ingredients:

Servings: 4

• 3 lbs beef chuck , cut into 1 inch cubes
• 4 tablespoons olive oil
• 6 large tomatoes , cut into wedges
• 1 large yellow onion , chopped
• 3 garlic cloves , minced
• 2 teaspoons fresh ginger , grated
• 1 (13 ½ ounce) can unsweetened coconut milk
• 1 tablespoon dried oregano
• 1 tablespoon red pepper flakes
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 (19 ounce) can black beans , drained and rinsed
• 1⁄3; cup fresh cilantro , chopped

Directions:

1. In a large cast iron skilled over medium high heat brown beef.
2. Reduce heat to medium and add the tomatoes, onion, garlic and ginger.
3. Stir well.
4. Stir in the coconut milk.
5. Sprinkle with oregano, red pepper flakes, salt and pepper.
6. When mixture comes to a boil reduce heat to medium low.
7. Cover and simmer, stirring occasionally, until beef is tender, around 1 and 1/2 hours.
8. Stir in beans, cooking for an additional 15 minutes.
9. Taste and adjust seasonings.
10. Stir in cilantro.
11. Serve.

Reviews

[Chef Steffie]

St. Louie Suzie shared this recipe with me and it's now a family favorite. I combined all ingredients and cooked in dutch oven for 3 hours. So good!

[St. Louie Suzie]

My sweetie and I LOVE this recipe. The only alterations when I make it: 5 or 6 garlic cloves and 2 cans of black beans. We typically eat this over white rice, but recently tried it with wide egg noodles and loved that, too. This recipe makes a lot, and it freezes well, so when I make it, I'm always happy to know I have at least 2 dinners and a couple of lunches!