Picadinho

🔥 Prep

• Cut the 500 g beef steak into 2‑cm cubes.
• Peel and finely chop 1 onion.
• Peel and mince 2 garlic cloves.
• Peel and dice 1 carrot into small cubes.
• Peel and cut 2 and cubes.
• Measure out 2 tbsp tomato paste.

🔥 Cook

• 1. Heat 2 tbsp oil in a large pot over medium‑high heat and add the beef cubes; sear for 5‑7 minutes until browned on all sides, then remove and set aside.
• 2. Reduce heat to medium, add the chopped onion and cook for 3 minutes until translucent.
• 3. Add the minced garlic and cook for 30 seconds until fragrant.
• 4. Stir in the diced carrot and potatoes, cooking for 2 minutes to coat.
• 5. Return the beef to the pot, add the 2 tbsp tomato paste, and stir to combine; cook for 1 minute.
• 6. Pour in enough water or beef broth to just cover the ingredients (about 500 ml), bring to a boil, then reduce to a low simmer.
• 7. Cover and simmer for 25‑30 minutes, or until the beef is tender and the vegetables are cooked through, stirring occasionally.
• 8. Season with salt and black pepper to taste; if a thicker sauce is desired, uncover and simmer an additional 5 minutes.

🔥 Serve

• Ladle the picadinho into shallow bowls and garnish with freshly chopped parsley if desired.
• Serve hot with steamed white rice, farofa, or crusty bread on the side.
• Accompany with a simple green salad or sliced tomatoes for freshness.