Brazilian Beef Stew (Picadinho) with Banana Farofa

Season the meat generously with sat and pepper.

In a large pan, heat olive oil over high heat and add meat. Cook until browned on all sides. (Make sure you don’t overcook, or the meat will toughen).

Add the onion and the garlic and sauté until translucent and fragrant, about 2 minutes.

Add the tomatoes, the paprika, the Worcestershire sauce, the parsley, salt and pepper to taste and the butter. Let everything cook together for a few minutes.

Add the broth and, once it boils, lower the heat to low. Cover and cook for 30 minutes or until the meat is tender.

Once the meat is tender, turn the heat back up and cook until the liquid has reduced/thickened to 1 cup.

Adjust seasoning and serve.

In a large skillet, over high heat, heat olive oil and quickly sauté the bananas. (Don’t over do it, or the bananas will get too soft and fall apart). Reserve.

In that same skillet, add the bacon and let it fry until golden.

Add the onion and the garlic and sauté until it starts to caramelize.

Add back the banana and the butter and let everything cook together for a couple of minutes.

Stir in the flour, 1/2 a cup at a time, mixing delicately.

Stir in the parsley and season with salt and pepper to taste

Serve warm or at room temperature.