Brazilian Beef Stew Recipe

5 from 4 votes

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.

Prep Time15

Cook Time1 45

Total Time2

Course: Dinner

Cuisine: Brazilian, Latin

Keyword: Beef Stew, Brazilian beef stew recipe, brazilian stew

Servings: servings

Author: Silvia Dunnirvine

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.

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