This Brazilian Beef Stew is a healthy, hearty and nourishing meal, perfect for the cold winter days. Come discover what makes this Classic Brazilian Beef Stew a one-of-a-kind authentic dish that you will not forget!
Ola amigos! I am so excited to share this recipe with you today for all the obvious reasons, but most importantly because it is a delicious and classic winter recipe, that is both filling and nourishing. The body-warming kind of dish that will leave you completely satisfied.
In this post, I invite you on a tasting trip to Brazil to discover the amazing flavors of the authentic Brazilian Beef Stew. This dish takes me back to my childhood years, of eating nothing but the fruits of the Earth. Each vegetable, herb and spice add up to a rich and tasteful dish you won’t forget.
It’s not just a banana… it’s a Plantain!
First things first, it’s not a banana… it’s a plantain! a common kitchen staple, which you will find in most Brazilian homes. Unlike bananas, plantains must be cooked before eating and is used as a starchy vegetables.
Thankful little description is needed when it comes to Okra, because it has become quite popular all around the world. Years ago you could not find okra at the supermarket, however in recent years you almost always do (yippee!). Okra is another common vegetable used in the Brazilian culinary, with its origin in Africa.
Other vegetables commonly used in a typical Brazilian Beef Stew is jiló, maxixe and even cabbage!
I often make this dish at home, especially during the winter months because it is so tasty and warming. It pairs deliciously over a bowl of rice and plenty of extra broth.
Because this dish takes about 2 hours to make, it is perfect for a Sunday dinner. Cozy up with the family to share this amazing meal, while you watch some Football or your favorite TV shows!
One last thing, don’t let the long list of ingredients intimidate you. Do what you can, if there is something missing from this list, no big deal… really! Please feel free to email, should you have any questions. I tried to be as descriptive as possible. The key is to ‘stir’ after each ingredient added 🙂 As far as the veggies goes, use what you have and certainly what you like. If you’ve made this multi-purpose tomato sauce, you can use that too!
ENJOY and obrigada!
Brazilian Beef Stew
Ingredients
- 1/4 cup olive oil
- 1 lg white onion sliced
- 3 garlic cloves minced
- 1/2 cup tomato sauce or 2 tbsp tomato paste
- 1 tbsp brown rice flour or all purpose flour
- 1 tbsp vegetable base
- 1/2 cup red wine or water
- 2 lbs chuck roast cut into chunks
- 4 cups water
Spices
- 1 tbsp garlic powder
- 1 tsp onion powder
- 1/2 tsp red pepper flakes
- 1/2 tsp oregano
- 2 bay leaves
- salt + pepper
Vegetables
- 1/2 butternut squash
- 1 sweet potato
- 2 large carrots
- 1 plantain
- 15 okra
Additional
- 3 cups water
- fresh cilantro and rosemary to garnish
Instructions
- Heat the oil in a large pot. Add onions and cook until soft (about 3 mins). Add garlic, cook until fragrant (2 mins). Add in the tomato sauce or paste, stir. Add flour and vegetable base, briefly stir. This will quickly turn into a thick sauce. Add the red wine or water (whatever you choose) and stir. Next add in the beef, all the spices and 4 cups of water. Cover and cook in medium heat for 1 hour.
- In this next step you will add in the vegetables. Cut them up into small cubes/ chunks. The okra cooks very fast, so keep it as a whole. Simply add the veggies to the pot but do not turn it or stir otherwise the veggies will fall to the bottom of the pan, causing them to cook too fast and becoming mushy. Add the remaining 3 cups of water, fresh cilantro and rosemary on top. Cover and cook for an additional 45 mins or until veggies have softened to taste.
- You can serve it right out of the pot, however I like to carefully transfer it to a shallow platter or casserole. This way it is easier to scoop up what you want without mushing the other veggies.
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 🙂