Brazilian Beef Stew (Feijoada)

• 1 lb beef stew meat, seasoned with salt and pepper
• 1 tablespoon vegetable oil
• 8 ounces kielbasa, sliced into 1/2 inch thick rounds
• 1/4 cup orange juice
• 1 1/2 cups diced onions
• 1 (14 1/2 ounce) can diced tomatoes
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (15 ounce) can black beans, drained and rinsed and pureed
• 2 tablespoons minced garlic
• 1 tablespoon chili powder
• 1 tablespoon red wine vinegar
• sliced jalapeno
• orange wedge
• orange zest

1. Brown meat in oil in batches in a large skillet over medium-high heat, about 5 minutes per batch. Transfer meat to a paper-towel lined plate.
2. Brown kielbasa in same skillet, 3 minutes per batch. Transfer to a paper-towel lined plate.
3. Deglaze skillet with orange juice, scraping up brown bits on bottom of pan; set aside.
4. Combine onions, tomatoes, beans, garlic, and chili powder in a 4 to 6 quart slow cooker. Stir in browned meats and deglazing liquid. Cover slow cooker; cook on high setting until steak is fork tender, 4 hours.
5. Add vinegar and season with salt and pepper.
6. Garnish each serving of stew with jalapeno slices, orange wedges and zest.

beef stew meat, vegetable oil, kielbasa, orange juice, onions, tomatoes, black beans, black beans, garlic, chili powder, red wine vinegar, jalapeno, orange wedge, orange zest

Taken from www.food.com/recipe/brazilian-beef-stew-feijoada-446822 (may not work)