A hearty and flavorful Brazilian-inspired beef stew with tomatoes and beans, perfect for a comforting meal.
Heat the olive oil in a large cast iron skillet over medium-high heat.
Ensure the skillet is hot before adding the oil to prevent sticking.
Add the cubed beef and brown on all sides.
Don't overcrowd the skillet to allow proper browning.
Reduce the heat to medium and add the chopped tomatoes, diced onion, minced garlic, and grated ginger.
Stir frequently to prevent burning and ensure even cooking.
Pour in the coconut milk and stir well.
Shake the coconut milk can well before opening to mix the contents.
Sprinkle with oregano, red pepper flakes, salt, and black pepper.
Adjust the seasoning to your taste preference.
Bring the mixture to a boil, then reduce the heat to medium-low.
Cover the skillet to retain moisture and cook evenly.
Stir in the cooked black beans and cook for an additional 15 minutes.
Ensure the beans are heated through before serving.
Taste and adjust the seasoning if needed.
Taste the stew with a clean spoon to check the flavor.
Garnish with fresh cilantro and serve hot.
Chop the cilantro just before serving to retain its freshness.
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