Beef Stew (Picadinho de Carne)

Ingredients

• 1 kg rump steak, cut into medium cubes
• half teaspoon salt (2.5 g)
• 1 pinch black pepper (0.2 g)
• 4 tablespoons wheat flour (40 g)
• 1 cup bacon, diced small (100 g)
• 1 cup dry red wine (200 ml)
• 2 tablespoons unsalted butter (30 g)
• 2 medium onions, chopped (300 g)
• 2 cloves garlic, chopped (6 g)
• 2 medium tomatoes, chopped (300 g)
• 1 tablespoon tomato paste (15 g)
• 1 cup boiling water (200 ml)
• 1 tablespoon soy sauce (shoyu) (15 ml)
• 2 tablespoons chopped parsley (10 g)

Modo de preparo

1. In a large bowl, place the beef, salt, pepper, and flour, and mix. Set aside.
2. In a large pot, fry the bacon over high heat in its own fat for 4 minutes, or until golden.
3. Gradually add the beef and fry for 7 minutes, or until browned. Remove from the pot and set aside.
4. Return the pot to high heat, add the wine, cook for 5 minutes, or until reduced by half. Pour over the beef and set aside.
5. In a skillet, melt the butter and sauté the onion and garlic for 3 minutes, or until golden.
6. Add the tomato and sauté for 5 minutes, or until it begins to break down.
7. Add the tomato paste, reserved beef, water, soy sauce, and parsley, and cook for 3 minutes, or until the beef is heated through.
8. Remove from the heat and serve immediately.

Tips:

1. Recipe provided by chef Guga Rocha.
2. If preferred, reduce the amount of wine.