This Brazilian Beef Stew is more than just comfort food, it’s a taste of home for me. Made with tender beef, sweet potatoes, plantains, yuca and cabbage, every spoonful is hearty, nourishing and deeply satisfying.
If you’re craving a dish that’s hearty, comforting, and bursting with authentic Brazilian flavors, you’ll love this Brazilian Beef Stew. Made with a rich blend of tender beef, root vegetables, and tropical produce, this stew is the kind of meal that warms you from the inside out.
Brazilian beef stew is cooked much like traditional beef stew, but instead of wine in the broth, it uses fresh aromatics and regional spices. The vegetables reflect local agriculture, sweet potatoes, plantains, okra, and cabbage are common, and sometimes sweet potato is swapped for yuca (cassava), a staple starchy root in northeastern Brazil.
This Brazilian beef stew recipe is perfect for Sunday dinners, meal prep, or whenever you’re looking for a one-pot meal packed with nutrition and comfort.
Ingredients
Here’s what you’ll need to make this stewed beef (full amounts in recipe card below):
- Beef Chuck Roast – a favorite cut for stews. Generally I prefer to buy it whole and then cut the meat myself into chunks.
- Onion and Garlic – the starter aromatics that helps build flavor into the broth.
- Broth – for extra beef flavor I recommend using beef broth, however vegetable broth works too or you can use a homemade bone broth for an extra boost of flavor.
- Vegetables – sweet potatoes or yuca, cabbage, okra and no Brazilian stew is completed without plantains.
- Seasoning and Aromatics – a blend of paprika and oregano add so much flavor to the stew with a hint of warmth from the cumin, a must in Brazilian cooking!
- Tomato Paste – adds color, flavor and builds texture.
- Bay leaf – adds a subtle earthy flavor. Bay leaves releases a gentle mix of minty, peppery note as it simmers in stews.
helpful tips from my brazilian kitchen
👉🏻 Make Ahead: This stew tastes even better the next day as the flavors deepen. Store in an airtight container in the refrigerator for up to 5 days.
👉🏻 Choosing Plantains: This can be a personal choice. Use green or just-turning-yellow plantains for a starchy texture. I prefer fully ripe plantains will tastes sweeter and softer.
👉🏻 Working with Yuca: If swapping sweet potatoes for yuca, peel carefully (the skin is thick and waxy) and cut into chunks or buy frozen yuca. Boil until tender before adding to the stew. See my full guide on how to cook yuca.
👉🏻 Okra Tip: To reduce sliminess, trim the ends and briefly soak in vinegar water before cooking.
Storage and Reheating Instructions
Refrigerator:
- Allow the stew to cool completely before storing.
- Transfer to an airtight container and refrigerate for up to 5 days or individual containers for meal prepping.
Freezer:
- For longer storage, portion the stew into freezer-safe containers or heavy-duty freezer bags.
- Freeze for up to 3 months.
Note: Avoid boiling the stew when reheating, as high heat can make the beef tough. Gentle reheating keeps the meat tender and the vegetables intact.
What to serve with Brazilian Beef Stew
In Bahia this hearty stew is often served with:
Rice and Beans – the perfect everyday combo.
Farofa – toasted cassava flour. In Brazil we add farofa (or farinha) to most of our meals to add crunch and thicken a brothy meal.
Hot sauce or malagueta peppers – if you like a little extra heat
Cheese bread or Pão de queijo – to soak up the broth.
Brazilian Beef Stew Recipe
Ingredients
- 2 lbs beef chuck roast cubed
- 1 large onion diced
- 4 cloves garlic minced
- 2 tbsp olive oil
- 4 cups beef broth or bone broth
- 3 bay leaves
- 2 tbsp tomato paste
- 1 large sweet potato cubed
- 2 plantains sliced
- 6 oz okra ends removed
- 1/2 head cabbage
Spices
- 1/2 tbsp paprika
- 1/2 tbsp oregano
- 1 tsp cumin
- salt and pepper to taste
Instructions
- Season beef generously with salt and pepper. Heat the oil in a large heavy pot like a dutch oven. When hot add the beef chunks and brown on all sides. Transfer beef to a plate.
- To the same pot, add the onions and cook until soft (about 3 mins). Add garlic, cook until fragrant (2 mins). Stir in the tomato paste. Add about 1/2 cup broth to deglaze the pan. Then whisk in seasoning, that's the paprika, oregano and cumin.
- Transfer the beef back into the pot. Top with remaining broth. Add bay leaves. Stir well.
- Add the vegetables to the pot. Let them sit on top of the beef undisturbed. The broth level should cover about 3/4 of the meat/ veggies. It doesn't have to be fully submersed in liquid.
- Cover the pot and let the stew simmer gently over medium heat for about 1 ½ hours, undisturbed. About 30 minutes before it’s done, start checking on it. If the liquid has reduced too much, add a little water or broth to keep everything moist. This is also a good time to give it a gentle stir, move the vegetables around so the ones on top rotate to the bottom, ensuring everything cooks evenly
- When done, add a bit of fresh herbs of choice and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
There is so much about this recipe that resonates well with me. First of all, there’s really nothing in the world as good as a beef stew. Secondly, root vegetables are the absolute best! They are so rustic and simple and just scream comfort food that must be shared with family and friends. Thirdly, beef stew must always be served with rice and lots of broth. Always! 🙂
Aww thanks so much Byron! This dish is definitely comforting and absolutely delicious 🙂
I’ve never seen beef stew with plantains and okra in it– I bet that’s delicious! I should make this for the beef-loving hubs- he would love it!!!
I been hearing this a lot Sarah hahaha but that’s how Brazilians make Stew 🙂 and honestly, it is insanely good!!
I love how you use so many vegetables in this stew! I haven’t actually cooked with plaintains before, but I love them in restaurants. I’m going to have to try using them. Okra, too!
Veggies just makes everything better 🙂 think you will like cooking with plantains too!
I would have never thought to include plaintains in stew! This is such an interesting idea. I’m trying to imagine the flavor. I”m sure it’s amazing! Your pictures are beautiful and making me hungry 🙂
This is such a common use in the Brazilian cuisine, I don’t think twice about it. Glad to be planting the idea in peoples head hahaha. Thanks!
My Brazilian sister in law makes the best beef stews (and she’s even vegetarian!) but she’s never used plaintains! We’re going to have to have a talk about this! I love the flavors in here! Mmmmm!!!
I think you do need to have a talk, haha. Thanks so much Hanady!
I love the vegetables you are using in the stew. The flavors of South America. I am currently in Costa Rica and yes plantains are everywhere and are a bit of unknown in the West. I love them and have them everyday. The stew looks delicious and I see it contains my favorite thickener, okra. Nice job.
Aw thanks Mark, so glad you like this recipe. There is always room for okra in my cooking!
There is nothing more comforting than beef stew with fresh vegetables. I love to make this for the family on a cold winter day. Growing up in the Midwest, meat/potatoes/vegetables were pretty much present in every meal. Can’t wait to try this Brazilian twist and make it for the family next!
Thanks Jessica! this is such a delicious and comforting family meal, isn’t it? I hope you enjoy the Brazilian twist 😉
This sounds fabulous! In the southern US, plantains and okra have always been easy to come by. They are staples in many of our diets, so I never realized it could be difficult to find in other areas. Now I’m craving fried cinnamon plantains! Perhaps as a dessert to this delicious looking stew. Great recipe!
Ohh that’s awesome Sarah!! Here we do find plantains sort of often, however they aren’t always good because of transportation and stuff but okra, very seldom. You know what? you just made me hungry for fried plantains with cinnamon sugar 🙂 Thanks!
I haven’t had beef stew in so long but love it, and this looks like a wonderful version. Look at all of those beautiful vegetables in it! Interesting that okra and plantains are popular in both Brazil and in the south here in the US!
It’s gotta be the weather Marlynn!! you lucky Southerns haha. Thanks so much for stopping by!
I love plantains, but I never tried them in a stew! That must be delicious! This looks like a fantastic combination – just what we need on these cold gray days.
Thanks Anne! Definitely a dish to warm up on the cold days 🙂