Sunday, January 1, 2017

Buffalo, Beef, and Pork Feijoada

This is a dish with fairly simple ingredients that cook together for an entire day. The result: tender chunks of meat in a filling, satisfying dish. 

I needed a dish that could be done at the end of the work day for a belated Christmas celebration with our best friends. It needed to be plentiful as I was feeding six adults and six kids. And, it needed to have meat since of these said friends is fond of declaring: "no meat, no meal." This Brazilian stew traditionally includes dry chorizo, but I didn't have any and the store from which I would normally buy it was closed for the week between Christmas and New Year's. My version includes bacon, pork Andouille, buffalo hanger steak, and beef sirloin...plenty of meat for my carnivorous pals.


  • 1 pound dried red beans (I used Domingo Rojo from Rancho Gordo), soaked overnight
  • 4 to 6 slices bacon, diced
  • 1 pound buffalo hanger steak, cut into ½" cubes (I ordered buffalo from D'Artangnan)
  • 2 pounds beef sirloin, cut into ½" cubes
  • 1 pound Andouille sausage. cut into thick coins
  • 2 C organic white onion, peeled and diced
  • 3 C organic celery, chopped
  • 6 cloves garlic, peeled and minced
  • 2 C fresh tomato sauce
  • 2 C beef stock
  • 1 C red wine
  • 1 t smoked paprika
  • 1 t sweet paprika
  • 1 T ground cumin
  • 1 T freshly thyme
  • freshly ground salt
  • freshly ground pepper

Cover dried beans with cold water, the night before you plan to cook, and soak overnight. If you forgot to do that, cover the dried beans with water. Bring to a boil and cook for 5 minutes. Remove from heat, cover, and let stand for an hour. Drain and proceed with the steps below.

In a large souppot or Dutch oven, cook bacon until the fat is rendered. Add in the onions, celery, and garlic. Cook until the onions are softened and translucent. Stir in the buffalo and beef and cook until nicely browned. Stir in the sausages and soaked beans. Pour in the stock and red wine. Whisk in smoked paprika, paprika, and ground cumin.

Bring to a boil. Cover and reduce heat to a simmer. Cook on low heat for 6 to 7 hours. The meat and beans should be tender. Uncover, raise the heat, and cook until the sauce is thickened. Season to taste with salt and pepper, as needed. Fold in the fresh thyme just before serving.

This is stew is typically served with rice, but we served it with mashed root vegetables. Yum!

Here's our well-fed crew. Full, satisfied, and ready to open presents!

No comments:

Post a Comment

Share Buttons