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Let me share my favorite feijoada recipe with you. This hearty Brazilian stew bursts with rich flavors from tender pork, beef, and smoky chorizo. Simmered for hours with creamy black beans, this dish transforms simple ingredients into a soul-warming meal. I've perfected this recipe over years, tweaking spices and cooking times. Trust me, your kitchen will smell amazing, and your taste buds will thank you. Ready to dive into this comforting, meaty masterpiece? Let's get cooking!
Ingredients for Feijoada Stew
- Black beans: Soaked overnight for tenderness and quicker cooking, these beans are the hearty base of the feijoada stew.
- Pork shoulder: Adds rich flavor and tenderness to the stew, complementing the beans and other meats for a satisfying dish.
- Beef chuck: Provides a robust meaty flavor and texture to the stew, enhancing the overall depth of the dish.
- Chorizo sausage: Infuses the stew with a smoky, spicy flavor, adding complexity and a unique taste to the feijoada.
- Onion: Adds a sweet and savory flavor base to the stew, enhancing the overall taste and aroma of the dish.
- Garlic: Brings a pungent and aromatic flavor to the stew, elevating the taste profile and adding depth to the dish.
- Beef broth: Enhances the savory richness of the stew, providing a flavorful liquid base for simmering the ingredients.
- Water: Helps to cook the beans and meats, ensuring they are tender and flavorful, while also creating a hearty broth.
- Olive oil: Used for sautéing the aromatics and browning the meats, adding a rich and savory flavor to the stew.
- Bay leaves: Infuse the stew with a subtle earthy aroma and flavor, enhancing the overall taste and adding a hint of herbal complexity.
Read more: Vegetarian Feijoada Stew Recipe
Essential Tools for Making This Brazilian Dish
- Large pot: Essential for cooking the stew with enough space for all ingredients to simmer together evenly.
- Cutting board: Needed for prepping and cutting the meat and vegetables before adding them to the stew.
- Chef's knife: Essential for cutting and chopping the meat, onions, and garlic to the desired size for the stew.
Feijoada Stew Recipe
Equipment
- Large pot
- Knife
- Cutting board
Ingredients:
Main Ingredients
- 2 cups Black beans soaked overnight
- 1 lb Pork shoulder cut into chunks
- 1 lb Beef chuck cut into chunks
- 2 links Chorizo sausage sliced
- 1 Onion chopped
- 4 cloves Garlic minced
- 2 cups Beef broth
- 2 cups Water
- 2 tbsp Olive oil
- 2 leaves Bay leaves
- to taste Salt
- to taste Black pepper
Read more: Mulligatawny Stew
Instructions:
- 1. Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic, sauté until soft.
- 2. Add pork shoulder, beef chuck, and chorizo sausage to the pot. Cook until browned.
- 3. Add soaked black beans, beef broth, water, and bay leaves. Bring to a boil.
- 4. Reduce heat to low, cover, and simmer for about 2 hours or until beans and meat are tender.
- 5. Season with salt and black pepper to taste. Serve hot.
Notes:
Nutrition value:
Keywords:
Read more: Beefless Stew Recipe
Can You Make Feijoada Stew in Advance?
Make Ahead Instructions
- Cook the feijoada stew as directed in the recipe.
- Let the stew cool completely before transferring it to an airtight container.
- Store in the refrigerator for up to 3 days.
Freezing Instructions
- Allow the feijoada stew to cool completely.
- Portion the stew into freezer-safe containers or bags.
- Label with the date and store in the freezer for up to 3 months.
Brazilian feijoada stew is traditionally made with pig's ears, tails, and feet, but you can achieve a delicious flavor using more common cuts of meat like pork shoulder and beef chuck.
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