Description
A flavorful and comforting Brazilian Mounjaro dish made with tender beef cubes simmered in a rich tomato and pepper sauce, perfect for a hearty weeknight meal.
Ingredients
Scale
- 1 pound (500g) beef sirloin, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion, finely diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 2 cups (480ml) beef broth
- 3 tablespoons tomato paste
- 1 tablespoon palm oil (dendê oil)
- 2 bay leaves
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon malagueta pepper or cayenne pepper
- Salt and black pepper to taste
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons green onions, sliced
- Lime wedges for serving
Instructions
- Pat the beef cubes dry with paper towels and season generously with salt and pepper.
- Heat the olive oil in a large pot over medium-high heat and brown the beef in batches.
- Remove the browned meat and set aside. In the same pot, sauté the onion for 3–4 minutes until translucent.
- Add garlic and bell pepper; cook for another 2 minutes until fragrant.
- Return the beef to the pot, add tomato paste, and stir well for 1 minute.
- Pour in the beef broth, palm oil, bay leaves, cumin, paprika, and malagueta pepper. Stir and bring to a simmer.
- Reduce heat, cover, and cook for 25–30 minutes or until beef is tender and sauce thickened.
- Garnish with chopped cilantro and green onions, and serve with lime wedges.
Notes
- For a spicier version, add more malagueta or cayenne pepper to taste.
- Pairs perfectly with white rice or farofa for a traditional Brazilian meal.
- Store leftovers in the fridge for up to 3 days or freeze for later use.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Brazilian
Nutrition
- Serving Size: 1 serving
- Calories: 385
- Sugar: 6g
- Sodium: 620mg
- Fat: 23g
- Saturated Fat: 7g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 85mg