Brazilian Beef Stew (Feijoada)

Ingrid Nicolich-Obregon's Note:

This dish is made in the slow cooker. I found this recipe in Cuisine at Home Feb 2011, thought of my friend, Marcia, and had to make it. It was delicious - looking forward to making it again.

• Total Time: 4 hrs 30 mins
• Prep Time: 30 mins
• Cook Time: 4 hrs

Ingredients:

Servings: 6

• 1 lb beef stew meat, seasoned with salt and pepper
• 1 tablespoon vegetable oil
• 8 ounces kielbasa, sliced into 1/2 inch thick rounds
• 1/4 cup orange juice
• 1 1/2 cups diced onions
• 1 (14 1/2 ounce) can diced tomatoes
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (15 ounce) can black beans, drained and rinsed and pureed
• 2 tablespoons minced garlic
• 1 tablespoon chili powder
• 1 tablespoon red wine vinegar
• sliced jalapeno
• orange wedge
• orange zest

Directions:

1. Brown meat in oil in batches in a large skillet over medium-high heat, about 5 minutes per batch. Transfer meat to a paper-towel lined plate.
2. Brown kielbasa in same skillet, 3 minutes per batch. Transfer to a paper-towel lined plate.
3. Deglaze skillet with orange juice, scraping up brown bits on bottom of pan; set aside.
4. Combine onions, tomatoes, beans, garlic, and chili powder in a 4 to 6 quart slow cooker. Stir in browned meats and deglazing liquid. Cover slow cooker; cook on high setting until steak is fork tender, 4 hours.
5. Add vinegar and season with salt and pepper.
6. Garnish each serving of stew with jalapeno slices, orange wedges and zest.