Brazilian Beef and Tomatoes

"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."
photo by St. Louie Suzie photo by St. Louie Suzie
photo by St. Louie Suzie
photo by Emily B. photo by Emily B.
Ready In:
2hrs 20mins




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

Questions & Replies

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  1. lecole54
    This was terrific. The sparing use of coconut milk (compared to Asian recipes) made for a marvelous flavor. The only thing I'd suggest is that it is *so* saucy, it really ought to be served over rice or quinoa or something to sop up more of the gravy. Thanks so much for posting!
  2. Emily B.
    This was great, thanks for the recipe! I seared the meat, sauteed the onions and garlic, and popped everything in my slow cooker for about 4 hours. Tossed in the beans and cilantro when I got home, and dinner was ready.
    • Review photo by Emily B.
  3. Muffin Goddess
    Really tasty, and it went over really well with DH, too! I made some rice to go with this, but DH preferred to eat it with some sliced avocado and warm corn tortillas. Definitely a keeper to add into my dinner rotation. Thanks for posting! Sorry, no pic -- it was late, dark, and the photos were definitely not postable, haha! Made by a fellow Merry Maid of Mayhem for Culinary Quest I
  4. 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!
  5. 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!



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