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5 from 4 votes

Brazilian Beef Stew

Prep Time12 mins
Cook Time1 hr 45 mins
Total Time1 hr 57 mins
Course: Dinner, Soup, Stew
Servings: 6 servings
Author: Silvia Ribas


  • 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


  • 1 tbsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp red pepper flakes
  • 1/2 tsp oregano
  • 2 bay leaves
  • salt + pepper


  • 1/2 butternut squash
  • 1 sweet potato
  • 2 large carrots
  • 1 plantain
  • 15 okra


  • 3 cups water
  • fresh cilantro and rosemary to garnish


  • 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.