Heat butter and oil in a large frying pan. Add beef and brown on each side, you may need to brown the beef in batches. Place the beef in a large pot and add the stock. Bring to a boil then lower the heat, cover, and simmer for 1 hour.
Chop all the vegetables into ½-inch (1 ½ cm) pieces, except the leeks which should be sliced thinly. Add the vegetables to the pot and return to a boil over medium-high heat. Cook uncovered for 20 minutes. Season with salt and pepper. Don’t be tempted to add more liquid as the vegetables will cook down, resulting in a somewhat-thick stew.
Serve warm with flatbread or bread, and garnish with chopped parsley.
Stuffed Peppers, Greek Style
This recipe from Alex Atala's restaurants, D.O.M. and Dalva e Dito, became a popular dish for local chefs to eat after hours, and we can see why: , Chicken is slowly simmered in broth flavored with herbs and spices to create a rich, flavorful stew that’s perfect spooned over rice. Ground annatto seeds naturally color the stew bright red, while the traditional Brazilian ingredient, tapioca flour, thickens it.
We call for a chicken broken down into 10 pieces in this recipe. For those who may wonder if a chicken even has that many pieces, let us elaborate. The typical eight pieces of a chicken include two drumsticks, two thighs, two breasts and two wings. In this case, you halve the breasts crosswise to make 10 pieces in total.
For the Stew:
One 3½-to-4-pound chicken, broken down into 10 pieces
2 cups cilantro leaves, roughly chopped
1 cup parsley leaves, roughly chopped
1 cup basil leaves, roughly chopped
½ cup spearmint leaves
6 tablespoons ground annatto seeds (can buy on Amazon)
5 garlic cloves, roughly chopped
4 plum tomatoes, roughly chopped
2 medium yellow onions, roughly chopped
1 jalapeño, stemmed and roughly chopped
1 bay leaf
Kosher salt and freshly ground black pepper, to taste
8 cups chicken stock
8 ounces okra, cut into 1-inch pieces
¾ cup white vinegar
⅓ cup tapioca flour
For the Rice:
2 tablespoons vegetable oil
1 small yellow onion, finely chopped
2 cups long-grain white rice
4 cups water