Brazilian Beef Stew (Feijoada) - cooking recipe

Ingredients

1 lb beef stew meat, seasoned with salt and pepper
1 tablespoon vegetable oil
8 ounces kielbasa, sliced into 1/2 inch thick rounds
1/4 cup orange juice
1 1/2 cups diced onions
1 (14 1/2 ounce) can diced tomatoes
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can black beans, drained and rinsed and pureed
2 tablespoons minced garlic
1 tablespoon chili powder
1 tablespoon red wine vinegar
sliced jalapeno
orange wedge
orange zest

Preparation

Brown meat in oil in batches in a large skillet over medium-high heat, about 5 minutes per batch. Transfer meat to a paper-towel lined plate.
Brown kielbasa in same skillet, 3 minutes per batch. Transfer to a paper-towel lined plate.
Deglaze skillet with orange juice, scraping up brown bits on bottom of pan; set aside.
Combine onions, tomatoes, beans, garlic, and chili powder in a 4 to 6 quart slow cooker. Stir in browned meats and deglazing liquid. Cover slow cooker; cook on high setting until steak is fork tender, 4 hours.
Add vinegar and season with salt and pepper.
Garnish each serving of stew with jalapeno slices, orange wedges and zest.