Serves: 7
Total Calories: 227
Dredge beef in flour then cook in Dutch oven over medium to high heat using olive oil as needed. Cook until beef is well browned on all sides. A little charring on the beef will add a smokey flavor to the beef.
Add onion and additional olive oil. Cook until onion starts to brown on edges.
When onion is done, stir in undrained black beans, beef broth, bay leaves, garlic, cumin, chili powder, jalapeños and juice from jalapeños.
Stirring often. Cooking 30 minutes or until beef is tender. Season with salt and pepper if desired then serve over hot rice with orange wedges.
This dish is traditionally served with rice but is great served with tortillas, lettuce and sour cream.
This Brazilian Beef recipe is from the Camp Chef Cookbook Cookbook. Download this Cookbook today.
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