Brazilian Beef Stew for 1 person.
I have the seeds of the red chilli not removed.
Thanks to this, is the Brazilian beef stew soft spicy and sweet.
The meat is so tender that it started to fall apart.
All in all, this is a very tasty stew.
Serve the Brazilian beef stew on big plates.
Preparation time : 3 hours and 30 minutes.
Preparation technique: baking and stewing.
600 g lean beef steaks,
2 yellow bell peppers,
1 red chilli,
4 large red onions,
50 grams butter,
68 grams tomato paste (small can),
1 beef bouillon cube,
0,125 liter unbeaten cream,
500 grams sweet potatoes,
3 tablespoons chopped celery,
0.3 liters of water,
300 grams of basmati rice.
Cut the lean beef steak into chunks of 2 inches.
Clean the bell peppers and cut them into chunks as well.
Clean the onions and cut into 8 pieces.
Cut the chili into fine strips (if you do not like spicy food, remove the seeds).
Heat the butter in a skillet and fry the meat brown.
Moisture from the meat comes quickly, let it simmer so that it evaporates.
Add the bell pepper, onions and chili and fry for 5 minutes.
Then add 0,3 liters water and the tomato paste.
Stir everything well.
Crumble the beef bouillon cube over it and stir it through well.
Add the unbeaten cream.
Bring back to the boil and put a lid on the pan.
Put the pan on the lowest heat of the stove.
Let it simmer for 3 hour.
Halfway through the cooking time, peel the sweet potatoes and cut them into chunks.
Place the sweet potatoes in the pan and bring back to the boil.
Reduce the heat to the lowest setting.
Let it simmer 1 hour.
Stir regularly so the sweet potatoes fall apart, and the stew becomes bound.
Get the last 15 minutes the lid of the pan, allowing excess moisture to evaporate.
Prepare the rice according to the instructions on the package.
Before serving, sprinkle the chopped celery over the stew.
Prepared by the Happy Chief Cook, Posted on March 15, 2011.