Brazilian Picadinho with Carrots, Peas and Rice

What you need

• 700 g (1 1/2 lb) beef chuck, cut into 1.5 cm (1/2 in) cubes
• 2 tbsp neutral oil
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 1 green bell pepper, diced
• 2 ripe tomatoes, chopped
• 1 tbsp tomato paste
• 2 carrots, diced
• 450 ml (2 cups) water
• 1 tsp salt, plus more for the rice
• 1/2 tsp black pepper, freshly ground
• 120 g (4 oz) green peas, frozen or drained canned
• 3 tbsp fresh parsley, chopped
• 2 scallions, thinly sliced
• 250 g (1 1/4 cups) long-grain white rice

Method

Restated from the original video

1. 1

   Pat the beef dry and season it with the salt and black pepper.

2. 2

   Heat the oil in a wide heavy pot over medium-high heat. Brown the beef in 2 batches, 5-6 min per batch, and move it to a plate.

3. 3

   In the same pot, cook the onion over medium heat until soft and golden, 5 min. Add the garlic and pepper and cook 2 min.

4. 4

   Stir in the tomatoes and tomato paste and cook until they break down into a thick sauce, 5 min.

5. 5

   Return the beef and its juices to the pot. Add the water, cover, and simmer over low heat for 30 min.

6. 6

   Add the carrots, cover again, and cook until the beef and carrots are tender and the sauce is thick, 20-25 min. Add a splash of water if it gets dry.

7. 7

   Meanwhile, rinse the rice, then cook it in 500 ml of salted water, covered, until the water is absorbed, 15-18 min.

8. 8

   Stir the peas, parsley and scallions into the stew and cook 2-3 min. Taste and adjust the salt.

9. 9

   Serve hot over the rice.

Imported from anamariabrogui.com.br. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.