Beef Stew Recipes

 Beef Stew Recipes3 300x245 Beef Stew Recipes: Recipes For Beef Stew: Feijoada Brazilian Black Bean And Beef Stew Recipe


I love beef stew recipe don’t you? In the cold of winter and yes we do have a winter here in Las Vegas and it does get below freezing I sure do love to have a nice piping hot stew from time to time and some of my favorite stews are beef stew recipes. Now I have usually done my beef stew recipes like any other person making them. I mean I get my stew meat and my veggies and I clean everything and then I add herbs and spices and then I put the whole thing in either a slow cooker or a dutch oven.

Well, this  beef stew recipe that I am making this week it not one of your typical beef stew recipes and it’s not one of my typical beef stew recipes either. Yes! I will be making it in a slow cooker but this is not like the standard American beef stew recipe that most of us usually make at all. Of all the beef stew recipes I could hope to make this week I am making a dish called Fiejoada! (Fay Oh Dah) is as close as I can get it for you. This is the national dish of Brazil. This is not one of your run of the mill beef stew recipes at all. As a matter of fact it’s closer to a chunky chili recipe but the fact is that it’s a beef stew recipe.

I was contacted about a month or so ago by one of my Youtube subbers named Bananababygirl. Her real name is Deanna and she has what she calls a random channel and one of the random activities she likes to do is to cook. So she got in touch with me and asked me if I would like to collaborate with her on a recipe. So naturally I love to do this type of thing with my subs and I asked her what kind of food she wanted to collab on and she got back to me saying Brazilian. Brazilian? I have never tried Brazilian food and I have never cooked Brazilian food. Naturally I told her that I would love to do a collab and well here it is! So I did some research and I found Feijoada! Just from doing the research I found that this dish was soon to become one of my favorite beef stew recipes. Last week I made a very small amount of it to take to work with me for lunch and it was fantastic!

I found that there are many ways to make this dish of Feijoada. Naturally there are tons of ways to make just about any dish out there and it’s no different with beef stew recipes. In Brazil this dish is made with black beans and in Portugal this dish is make with white beans. I went with the black beans as this is a Brazilian collab. Basically as far as beef stew recipes go Feijoada in Brazil is a stew of beans with beef and pork and sometimes the addition of some kind of sausage like Portugese Linguica. This dish has been cooked in Brazil, Macau, Angola, Goa and even Mozambique. In Brazil the dish in long form is called “Feijoada Brasileira” and is considered the national dish of Brazil. The name Feijoada supposedly comes from the Portuguese word “feijao” which is the word for beans. Traditional sides and garnishes: long grain rice, roughly chopped cilantro, sliced scallions, sautéed collard greens, orange slices, and a caipirinha which is the Brazilian  national cocktail. This stew is best prepared over low fire in a thick clay pot although in this instance I will be using a slow cooker to take it’s place. The final dish has the beans and meat pieces barely covered by a dark purplish-brown broth that is created by either using water or beef broth. I will be using beef broth as it adds a richer flavor to this dish. The taste is strong, moderately salty but not spicy, dominated by the flavors of black bean and meat stew. I will be using smoked Andouille sausage in this recipe so there will be just a little spice but not to much and I will also be using  a touch of fresh ground oregano bulbs and some cumin to add a savory cut back to the flavor of this dish. So if you enjoy beef stew recipes on a cold winters night then I would strongly suggest that you make this Fiejoada and I promise it will become one of your favorite beef stew recipes and it has become one of mine. If you prefer to cook the feijoada on the stovetop, follow the directions as written, except add all of the ingredients to a large pot or dutch oven. Bring to a boil over medium high heat, then reduce the heat to medium low and simmer, covered, until the beans are tender and the pork is falling off the bone, about 2-3 hours. Stir the beans occasionally, adding more water or stock as needed to keep the stew from becoming too dry.

Enjoy the video!

Beef Stew Recipes: Recipes For Beef Stew: Feijoada Brazilian Black Bean And Beef Stew Recipe

Beef Stew Recipes3 300x245 Beef Stew Recipes: Recipes For Beef Stew: Feijoada Brazilian Black Bean And Beef Stew Recipe


  • 1 pound dry black beans
  • 8 oz bacon ends and pieces
  • 1 Lb of linguica (Portuguese sausage), or andouille cut into 1-inch pieces
  • 1 1/2 Lbs pork for stew like boneless shoulder or even some pork belly.
  • 1 pound beef stew meat
  • 2 large onions sliced medium
  • 4-6 cloves fresh garlic, minced
  • 3-4 bay leaves
  • 1 teaspoon dried oregano
  • 1/2 tsp ground cumin
  • Beef broth
  • Kosher salt and white or black pepper to taste to taste
  • 1 tablespoon red wine or balsamic vinegar. about 45min til done for a little acidity
  • Instructions:
  • Rinse the dry beans, remove any broken pieces and debris.
  • Put in large pot add 2 Tbsp. salt and soak in water overnight or 8 hrs minimum.
  • Allow the beans to soak overnight (a minimum of 8 hours).
  • In the morning, drain the soaking liquid and rinse the beans once more.
  • Place the soaked, rinsed beans in the basin of a large slow cooker.
  • In a large skillet cook your bacon ends and pieces until browned.
  • Don't make the bacon totally crispy you want it a bit flexible.
  • Once browned remove from skillet and put on plate with paper towel to get excess grease.
  • Next cut your sausage up into 1/4 or 1/2 inch pieces to preference.
  • Brown the sausage up in the skillet with the bacon drippings.
  • Once browned remove sausage from skillet and put on plate with your bacon.
  • Now brown your pork in the same skillet once browned remove and put on a plate and set aside.
  • In the same skillet now brown up your beef and once browned put on plate with your pork.
  • Put your minced or roughly chopped garlic in the skillet and saute 1-2 minutes.
  • Add your onions now and saute whole mixture 2-3 more minutes.
  • Remove onions and garlic from skillet and set aside in small bowl.
  • Raise heat a bit to medium and deglaze the skillet with some beef broth.
  • Pour the deglaze liquid into the slow cooker with the beans.
  • Now take your browned meats along with the onions, garlic and bay leaves into the slow cooker.
  • after about 4 hours add your cumin and oregano and gently mix it in well.
  • Allow the stew to cook on low heat for about 8 hours total or until the beans are tender.
  • Stir occasionally as it cooks, and add more beef broth if the mixture begins to look dry.
  • Once the beans are fully cooked, season to taste with kosher salt.
  • Discard the bay leaves.
  • Spoon the stew over long grain white rice, top with cilantro and scallions, and serve with sautéed collard greens, orange slices, and a Caipirinha cocktail, if desired.

I personally did not make the collard greens nor did I have orange slices with this dish and the Caipirinha cocktail I did not have either. I stuck to the basics of the cilantro and the scallions and the whole dish was delicious!

pf button Beef Stew Recipes: Recipes For Beef Stew: Feijoada Brazilian Black Bean And Beef Stew Recipe


Korean Food: Kimchi Recipes


KOREAN FOOD KIMCHI2 300x282 Korean Food: Kimchi: Cucumber Kimchi (Oi Sobagi) And Turnip Kimchi (Ggakdughee) Kimchi Recipes

Hi everyone! This week I am back to making Korean food. I have been making lots of Malaysian foods, and Thai dishes that just this week I got an email from a viewer on Youtube asking me to make Korean food again. I love kimchi recipes. So I sat around thinking about it and decided on making some Kimchi. Like I said I love kimchi recipes! Summer is still upon us here in Las Vegas and it’s REALLY hot outside. Well over 100 degrees and as high as 117 with 50 to 60 percent humidity. Whew! That’s HOT!

So I thought that since I get together with friends on days off to eat and have some beers that I would make some Kimchi recipes that are cooling and refreshing rather than hot and spicy, although the Kimchi recipes that I am going to make today can be made to be hot and spicy for the winter months. This is one of the things I enjoy about Asian foods is that they can be made to accomodate any season of the year. One of the things I really enjoy about Kimchi recipes is that they can be made to be cooking for the summer months or spicy hot for the winter months. I love versatility in food!

So I have been asked once again to make Korean food and this week I am going to make two Korean kimchi recipes. The first Korean food dish I am going to make today is called Oi-sobagi kimchi or cucumber kimchi and the other Korean food dish I am going to make is called Ggakdughee or turnip kimchi and both are delicious and cooling and refreshing on a hot summer day served with rice and grilled pork, beef or chicken served yakitori style or Korean style wrapped in lettuce leaves with garlic and some kind of sauce is just fantastic.

KOREAN FOOD KIMCHI6 300x233 Korean Food: Kimchi: Cucumber Kimchi (Oi Sobagi) And Turnip Kimchi (Ggakdughee) Kimchi Recipes

As with all Asian food I find Korean food to be very versatile and as such all Asian food quite versatile and interchangeable and this is why I have such a passion for Korean food. I LOVE kimchi of all types and eventually I will have made them all for you here on my blog and on my Youtube channel as well. What I happen to love most about Korean food is the spice. I love the combination of garlic and pepper and the breadth of flavors that Korean food has to offer and the fact that this breadth of flavors can be moved over into Western food dishes as well.

Both cucumbers and turnips are very cooling and refreshing on a hot summer day and these two Korean food dishes these two kimchi recipes are two of my summer favorites. So let’s get going and make some kimchi! Enjoy the video!

Korean Food: Kimchi: Cucumber Kimchi (Oi-Sobagi) And Turnip Kimchi (Ggakdughee) Kimchi Recipes

KOREAN FOOD KIMCHI2 300x282 Korean Food: Kimchi: Cucumber Kimchi (Oi Sobagi) And Turnip Kimchi (Ggakdughee) Kimchi Recipes


    TURNIP KIMCHI OR Ggakdughee
  • 3 lb turnips
  • 1 Tbsp coarse salt
  • 1 Tbsp brown sugar
  • 1 cup korean chili pepper crushed gochugaru
  • 1 tsp crushed chili flakes(or to taste) or 1-2 tbsp. gochujang korean chili pepper paste
  • 8 cloves garlic, crushed & coarsely chopped
  • 6 spring onions, thinly sliced
  • 1 bunch red radishes,
  • 1 tbsp. fish sauce
  • 1 Tbsp fresh ginger, peeled and chopped about a 2 inch piece
  • 1-2 tbsp. sesame oil
  • 1 tbsp rice vinegar
  • 1 tsp anchovy paste or even shrimp paste added to paste before turnips go into paste.
  • Preparation:
  • Peel the turnips
  • cut turnips in half
  • slice thinly lengthwise
  • place in a bowl
  • add salt and toss until well coated
  • let stand 30-60 minutes minimum to soften
  • then drain the liquid
  • Korean Chili Paste Mixture:
  • 1. Take the garlic, ginger, sugar, fish sauce. sesame seed oil, rice vinegar and a few slices of the turnip or some red radishes and blend in food processor or blender until it is a pulpy liquid consistency. Then pour the mixture into a large glass bowl.
  • 2. Take Korean chili powder, and crushed red chili flakes and mix all these ingredients up in the same bowl with the pulpy liquid. Now you have your kimchi paste. Then add either 1 Tsp. anchovy paste or shrimp paste and mix in well. cover and let stand.
  • 3. Now make your rice flour glue
  • The Rice Flour Glue:
  • A. 1 Tbsp. of rice flour. If you don’t have rice flour you can use AP flour and it will work.
  • B. Put the rice flour in a sauce pan with 1/2 cup water and medium to medium high heat and bring to a boil and let it thicken. Stir constantly. When mixture can stick to the spoon it is ready to let cool so turn off heat and allow to cool for 1-15 minutes.
  • 4. Add the rice glue to the mixture in the bowl and mix in well.
  • 5. Add your turnip slices, scallions and slivered carrots and mix together well.
  • 6. Put turnip kimchi in a jar and either let it sit out for a day or two to ferment before refrigerating it or you can eat it fresh. Either way is delicious.
  • Place the kimchi mixture into a large, clean jar and gently push down with the handle of a wooden spoon. Cover tightly and allow to stand at room temperature for at least 2 days. Refrigerate for about 2 weeks to allow the kimchi to continue to ferment slowly. While you can eat most varieties of kimchi immediately, turnip kimchi is at it’s best if allowed to ferment fully before eating. Remember, the longer it ages, the more tangy and sour it will become.
  • Cucumber Kimchi or Oi-sobagi Kimchi
  • 3 pounds pickling cucumber or kirbys or even Japanese pickling cucers will work if you are careful.
  • 3 tablespoons salt
  • 1 cup buchu garlic chives or chinese chives or even American chives will work in a pinch.
  • ¼ to ½ cup Doenjang Korean soy bean paste (OPTIONAL) but I love the consistency it gives the kimchi paste.
  • 8 garlic cloves, minced
  • 1 tablespoon finely grated ginger about a 2 inch piece.
  • 1-2 medium carrots, cut into slivers with a peeler (about 1 cup)
  • 1 Cup finely slivered red onion or brown onion or equal amount of shallots will do in a pinch.
  • 1 cup hot pepper flakes (Korean gochugaru)
  • 1-3 tablespoons of pepper paste (Korean gochujang) or red chili flakes to taste for heat.
  • 3 tablespoons fish sauce.
  • 1 tablespoon rice vinegar.
  • 1 tablespoon brown sugar.
  • ¼ cup water.
  • 1 tablespoon sesame seed oil optional.
  • 1 tsp. anchovy or shrimp paste optional.
  • Directions:
  • 1. Wash the cucumbers. Make pockets out of them by slicing them twice lengthwise at right angles, ½ inch from one end so the cucumber quarters are still connected to each other at the end.
  • 2. Put them in a big bowl, and sprinkle and rub them with salt inside and out. Let them sit for 10 minutes on the kitchen counter, and then turn them over so they’re evenly salted. Then turn them over and let them sit another 10 minutes.
  • 3. Rinse the cucumbers in cold water a couple of times to remove excess salt. Drain and set aside.
  • 4. Combine buchu (Asian chives), carrot, hot pepper flakes, fish sauce, sugar, and sesame seeds in a large bowl. Mix well with a wooden spoon.
  • 5. Stuff the seasoning paste into the cucumber pockets. If you have sensitive skin, you can wear rubber gloves for this because the paste might irritate your hands.
  • 6. Serve immediately as a side dish for rice, and keep the leftovers in the refrigerator. If you prefer it to be fermented a bit more, let the container sit at room temperature for a couple of days until it smells and tastes sour. Then put it into the fridge. Serve cold.
  • 1. Wash your cucers well and dry them.
  • 2. Cut about 1/2 from the bottom lengthwish to the top so that you have 4 quarter slices.
  • 3. Put the cucers on a plate or on the counter top and get a big bowl.
  • 4. By hand salt the inside of each cucer and then place in bowl and sprinkle some salt on top.
  • 5. Make sure the cucers are well salted and don't worry the excess salt will be washed off later.
  • 6. Allow the cucers to stand 30 to 60 minutes to get well wilted.
  • 7. Every 10 or so minutes roll the cucers in the salty liquid. Shift the positions of the cucers.
  • 8. Now rinse the cucers in cold water once or twice to get rid of excess salt.
  • 9. Drain the cucers and set them aside.
  • 10. Now combine your garlic chives, pepper flakes, chili flakes or chili paste, fish sauce, sugar, ginger, sesame oil, rice vinegar, carrot, garlic, onions, sesame paste and anchovy paste in a large non-metallic bowl and mix this all together with a wooden spoon and then get in there and mix it all up by hand. Use the 1/4 cup of water if necessary in small amounts to get thinks moving.
  • 11. After your have this veggie mixture mixed well in the bowl and let it sit for about 30-60 to get a little wilted.
  • 12. Now after the veggie mixture has softened up stuff your cucers with it and place in a non-metallic storage container.
  • 13. I like to eat these cucers fresh but you can let the container sit for a day or two in a cool dark place and ferment.
  • Eat And Enjoy!

pf button Korean Food: Kimchi: Cucumber Kimchi (Oi Sobagi) And Turnip Kimchi (Ggakdughee) Kimchi Recipes


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