Brazilian Beef and Vegetable Stew

1.In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef cubes and sear them until browned on all sides, about 5-7 minutes. Remove the beef and set aside.

2.In the same pot, add the thickly sliced onions and sauté until they become translucent, about 5 minutes.

3.Add the diced tomatoes to the onions and cook for another 3-4 minutes, allowing them to soften and release their juices.

4.Return the browned beef to the pot and add the beef broth, garlic powder, paprika, cumin, salt, and black pepper. Stir well to combine.

5.Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 1.5 to 2 hours, or until the beef is tender.

6.In the last 15 minutes of cooking, add the frozen peas to the stew and stir gently to incorporate.

7.While the stew is simmering, prepare the rice. In a medium saucepan, combine the rice and water. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15-20 minutes or until the rice is fluffy and all the water is absorbed.

8.Serve the beef and vegetable stew over a bed of fluffy rice, garnished with chopped fresh parsley.