Bobó de Carne with Creamy Spinach and Tomato

A comforting and elegant Brazilian beef stew, enriched with puréed vegetables and a touch of spice, served alongside a vibrant creamy spinach and tomato side. This dish is a celebration of savory flavors, perfect for a memorable dinner for two.

Ingredients

• For the Bobó de Carne:

* 1 medium onion, finely chopped

* 2 cloves garlic, minced

* 1 lb beef chuck, cut into 1-inch cubes

* 1 tbsp olive oil

* 1 tomato, peeled, seeded, and chopped

* 1/2 cup beef broth

* 1/2 cup heavy cream

* 1/4 cup chopped cilantro

* 1 tbsp lime juice

* 1 tsp smoked paprika

* 1/2 tsp ground cumin

* Salt and freshly ground black pepper to taste

* 2 tbsp vegetable oil

• For the Creamy Spinach and Tomato:

* 5 oz fresh spinach

* 1 tbsp butter

* 1 clove garlic, minced

* 1/4 cup heavy cream

* 1/4 cup grated parmesan cheese

* 1/2 tomato, finely diced

* Pinch of nutmeg

* Salt and freshly ground black pepper to taste

Method

1. Prepare the Beef: Season the beef cubes generously with salt, pepper, smoked paprika, and cumin. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the beef cubes in batches, ensuring not to overcrowd the pot. Set the browned beef aside.
2. Sauté Aromatics: In the same pot, heat the olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
3. Combine and Simmer: Return the browned beef to the pot. Add the chopped tomato and beef broth. Bring to a simmer, then reduce the heat to low, cover, and cook for about 1.5-2 hours, or until the beef is very tender.
4. Purée and Finish: Remove about 1 cup of the stew and blend with the heavy cream until smooth using an immersion blender or regular blender. Return the puréed mixture to the pot. Stir in the chopped cilantro and lime juice. Adjust seasoning with salt and pepper to taste.
5. Prepare the Spinach: While the beef is simmering, prepare the creamy spinach. Wash the spinach thoroughly and remove any tough stems.
6. Sauté and Simmer: In a skillet, melt the butter over medium heat. Add the minced garlic and cook until fragrant, about 30 seconds. Add the spinach and cook until wilted, about 2-3 minutes.
7. Cream and Cheese: Pour in the heavy cream and stir in the grated parmesan cheese. Add the diced tomato and a pinch of nutmeg. Season with salt and pepper to taste. Simmer for a minute until the sauce thickens slightly.
8. Serve: Spoon the bobó de carne into bowls. Serve immediately with a generous portion of the creamy spinach and tomato alongside.

Chef's Note

For an extra layer of flavour, consider adding a small amount of malagueta pepper (or your favourite hot sauce) to the bobó de carne while it is simmering. Be careful with the amount, as it can be quite spicy.