Picadinho (Brazilian Beef and Vegetable Stew)
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
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Ingredients
- 700 g diced beef chuck
- 400 g waxy potatoes, peeled and diced
- 2 carrots, diced
- 1 red pepper, diced
- 2 ripe tomatoes
- 1 onion, finely chopped
- 3 garlic cloves
- 60 g pitted green olives
- 100 g frozen peas
- 400 ml beef stock
- 4 large eggs
- 1 tbsp olive oil
Nutrition (per serving)
- Calories
- 636 kcal
- Protein
- 49.4 g
- Carbohydrate
- 29.5 g
- of which sugars
- 9.3 g
- Fat
- 34.3 g
- of which saturates
- 11.8 g
- Fibre
- 6.6 g
- Salt
- 1.91 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large pan and brown the diced beef chuck in batches over a high heat, about 6 minutes in total. Lift out.
- 2
Add the onion, garlic and carrots to the pan and cook for 5 minutes until starting to soften. Stir in the tomatoes and cook for 3 minutes more.
- 3
Return the beef to the pan, pour in the beef stock, cover and simmer for 25 minutes.
- 4
Add the potatoes and red pepper and cook, covered, for a further 15 minutes, until the beef and potatoes are tender.
- 5
Stir in the green olives and frozen peas and cook for 3 minutes, until the peas are heated through.
- 6
Meanwhile, fry the eggs in a separate pan until the whites are set. Serve the stew in bowls, each topped with a fried egg.
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