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Ready in 30 minutes

Brazilian-Style Ground Beef, Black Bean & Bacon Stew

with Leafy Greens & Sweet Pepper

Cooking time

30 minutes




670 /serving

This week’s alphabet of food is brought to you by the letter B. We’re talking black beans, swirled with demi-glace and a vibrant citrus- and chili-kissed herb blend. We’re talking ground beef, for a sturdy base. And we’re talking bacon, for extra snips of saltiness. This satisfying stew is similar to Brazil’s beloved meaty-beany feijoada. Colour it with leafy greens and sweet pepper, plop it down on white rice and garnish with sunny orange wedges.

We will send you:

  • 4 Bacon slices
  • 340g Ground beef
  • 180g Baby greens (baby spinach or kale)
  • 1 Onion (or shallot)
  • 1 Sweet pepper
  • 1 Orange
  • 315g White rice
  • 540ml Black beans (canned)
  • 90ml Tomato paste
  • 12g Beef demi-glace
  • 18g Brazil & Beyond spices (paprika, salt, black pepper, garlic, sugar, onion, lemon peel, dill, coriander, rosemary, marjoram, parsley, cayenne pepper, lemon flavour, chili pepper, bay leaf, lemon oil, cumin, allspice)

You will need:

Medium pot
Large high-sided pan
Salt & pepper (S&P)
Total Fat
19 g
Saturated Fat
7 g
830 mg
Total Carb
99 g
9 g
33 g
13 g
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Cook the rice
In a medium pot, combine the rice, 2 ½ cups water and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff and keep warm.
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Brown the beef & bacon
Meanwhile, roughly chop the bacon. In a large, high-sided pan, heat a drizzle of oil on medium-high. Add the beef and bacon; season with ½ the spices and S&P. Cook, breaking up the meat, 4 to 6 min., until browned.
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Mise en place
Meanwhile, drain and rinse the black beans. Halve, core and small-dice the sweet pepper. Cut the orange into 6 wedges. Halve, peel and small-dice the onion.
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Start the stew
To the pan of beef and bacon, add the onion. Cook, stirring occasionally, 4 to 6 min., until the onion has softened and the beef* and bacon** are cooked through. Add the sweet pepper and cook, stirring frequently, 1 to 2 min., until beginning to soften. Add the tomato paste and cook, stirring frequently, 1 to 2 min., until dark red.
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Continue the stew
To the pan of stew, add the black beans, demi-glace, 2 ½ cups water, the remaining spices and S&P. Cook, scraping up any browned bits from the bottom of the pan, 1 to 2 min., until combined. Bring to a boil, reduce the heat to simmer and cook, stirring occasionally, 6 to 8 min., until the flavours have combined. Add the spinach and cook, stirring occasionally, 2 to 3 min., until wilted.
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Finish the stew & serve
To the pan of stew, add the juice of 2 orange wedges; stir well. Divide the rice between your bowls. Top with the stew. Serve the remaining orange wedges on the side. Bon appétit!

*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.