Full Brazilian Beef Stew: Hearty Slow-Cooked Recipe

Brazilian beef stew is a comforting, tomato-rich braise of beef and vegetables, often made in family-specific ways across Brazil. This stovetop version uses chuck, cassava, potatoes, carrots, and familiar pantry seasonings for tender meat and a hearty broth that is especially good with rice.

Ingredients

2½ lb (1.13 kg) beef chuck, trimmed of large pieces of excess fat and cut into 1½-inch (4 cm) cubes
1¼ tsp fine salt, plus more to taste
½ tsp freshly ground black pepper
2 tbsp (30 ml) neutral oil, such as canola or sunflower oil
2 medium yellow onions, about 1 lb (450 g) total, chopped
5 garlic cloves, finely chopped
1 tbsp (15 g) tomato paste
1 tsp ground cumin
1 tsp sweet paprika
1 bay leaf
1 can diced tomatoes, 14½ oz (411 g), with their juices
3 cups (710 ml) low-sodium beef broth
12 oz (340 g) peeled cassava, fresh or thawed frozen, cut into 1½-inch (4 cm) pieces
12 oz (340 g) waxy potatoes, such as Yukon Gold, cut into 1½-inch (4 cm) pieces
2 medium carrots, about 8 oz (225 g) total, peeled and cut into 1-inch (2.5 cm) pieces
2 tbsp (8 g) chopped fresh flat-leaf parsley
1 tbsp (15 ml) fresh lime juice, plus lime wedges for serving

Instructions

Prepare the beef and vegetables. Pat the beef dry with paper towels; this helps it brown rather than steam. Season it with the salt and pepper. Chop the onions and garlic, cut the cassava, potatoes, and carrots, and keep the root vegetables aside for later. If using frozen cassava, thaw it enough to separate the pieces. Check that it is peeled; cassava skin and the pink layer just beneath it should not be used.
Brown the beef. Heat the oil in a large, heavy Dutch oven over medium-high heat. Working in two or three batches so the pot is not crowded, brown the beef on several sides, about 3–4 minutes per batch. Transfer browned pieces to a plate. Let the pot get hot again between batches if needed. A deep brown crust adds flavor to the stew, but the meat does not need to cook through at this point.
Build the aromatic base. Reduce the heat to medium. Add the onions to the pot and cook for 5–6 minutes, stirring and scraping up browned bits. Add the garlic, tomato paste, cumin, paprika, and bay leaf; cook for 1–2 minutes, until fragrant. If the pot looks dry, stir in a tablespoon of broth rather than adding more oil.
Start the braise. Return the beef and any juices on the plate to the pot. Add the diced tomatoes and beef broth, stirring to distribute the tomato paste. Bring the liquid to a gentle boil, then lower the heat until it barely simmers. Cover and cook for 1 hour and 10 minutes, stirring once or twice. Keep the simmer gentle; a hard boil can make the meat tighten and the liquid evaporate too quickly.
Add the roots and carrots. Stir in the cassava, potatoes, and carrots. Cover and simmer for about 25 minutes, stirring carefully once halfway through so the pieces stay intact. The vegetables are ready when a knife slips into the cassava and potatoes with little resistance. The beef should be very tender; if it is not, continue simmering in 10-minute increments and check again. For food safety, USDA FSIS gives whole cuts of beef a safe minimum internal temperature of 145°F (63°C) followed by a 3-minute rest. Check a large piece with a food thermometer; this long braise also cooks the chuck well beyond that minimum so it becomes tender.
Finish and rest. Turn off the heat. Stir in the parsley and lime juice, then taste the broth and adjust the salt and pepper. Leave the stew covered for 10 minutes before serving. This short rest lets the bubbling settle and gives the broth time to gather around the meat and vegetables. Remove the bay leaf.
Serve. Ladle the beef, cassava, potatoes, carrots, and broth into warm bowls. Offer lime wedges and extra parsley at the table. If the broth seems thinner than you like, use a spoon to mash one or two potato pieces against the side of the pot and stir them back in; avoid crushing all the vegetables.

Tips

Choose chuck and cut evenly. Chuck has connective tissue that softens during a slow braise, making it a more suitable choice than very lean steak. Similar stew cuts such as beef shoulder or blade work well. Keep pieces close to the same size so they cook at a similar rate, and trim only large, firm pieces of excess fat.
Brown in batches. Crowding traps steam and leaves the beef gray instead of browned. If the pot is small, use an extra batch; the added few minutes are worth it for the savory fond on the bottom. If browned bits begin to look black rather than dark brown, lower the heat before adding the onions.
Know your cassava substitute. Cassava, also called yuca or mandioca, is a starchy root used in Brazilian cooking. Fresh cassava needs to be peeled thoroughly; peeled frozen cassava is a convenient option. If you cannot find it, replace it with an equal weight of extra potatoes. The stew will still be filling, but it will lose cassava’s slightly firmer, denser texture.
Adjust the liquid gently. The broth should simmer, not boil vigorously. If it reduces too far before the vegetables are tender, add hot water or broth ¼ cup (60 ml) at a time. If it is too thin at the end, simmer uncovered for a few minutes or mash a little potato into it instead of adding flour, which can dull the clean tomato-and-beef flavor.

Serving Suggestions

Serve this stew hot in deep bowls so each portion gets a good mix of beef, roots, and broth. Plain white rice is a natural companion: it soaks up the sauce and makes the meal go further. Brazilian-style beans, such as simple seasoned black or pinto beans, can be served alongside, though the stew is substantial enough to stand on its own. A crisp green salad or sliced tomato with onion adds freshness and contrast.

Put lime wedges on the table rather than squeezing all the juice into the pot at once. A little acidity brightens the rich braising liquid, and diners can adjust it to taste. Chopped parsley is a practical garnish; if you have cilantro, offer it separately, since its flavor is more distinctive and not everyone wants it in the bowl. Crusty bread is another useful option for scooping up the last of the broth.

Variations

Brazilian home cooking has regional and family variations, so this is a Brazilian-inspired version rather than a claim to one definitive formula. For a simpler pantry version, leave out the cumin and paprika and rely on the onion, garlic, tomato, and bay leaf. For a warmer flavor, add ½ tsp (1 g) of ground coriander with the other spices. Keep the seasonings measured modestly so they support rather than cover the beef.

You can vary the vegetables according to what is available. Use extra potatoes instead of cassava, or replace some of the carrots with peeled sweet potato cut into generous chunks. Sweet potato softens more quickly and adds sweetness, so add it during the final 20 minutes and check it early. For a slightly richer broth, stir in ½ cup (120 ml) of coconut milk near the end; this is an optional variation, not a traditional requirement, and it changes the stew’s flavor and color.

To make the stew a little brighter, add a chopped red bell pepper with the onions. For more heat, serve sliced fresh chile or hot sauce on the side rather than increasing the spice in the pot; that keeps the base comfortable for everyone at the table. If you prefer a thicker, more concentrated sauce, remove the lid for the final 10 minutes and keep the simmer gentle, watching that the vegetables do not break apart.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking. Divide a large batch among shallow, covered containers so it cools more quickly, then store it in the refrigerator for 3–4 days. The cassava and potatoes will absorb some broth as they sit, so the stew may look thicker the next day. That is normal; add a splash of water or broth when reheating.

Reheat only the portion you plan to eat, either in a covered saucepan over medium-low heat or in the microwave in a covered, microwave-safe dish. Stir occasionally and heat until the food reaches 165°F (74°C), checking with a food thermometer. If reheating on the stove, bring the center of the stew up to temperature without letting it boil hard, which can break up the vegetables. Freeze cooled portions in airtight freezer-safe containers for up to 3 months for best quality. Thaw overnight in the refrigerator before reheating; do not thaw on the counter.

Frequently Asked Questions

Can I make Brazilian beef stew without cassava?
Yes. Replace the cassava with the same weight of potatoes, or use peeled sweet potato if you enjoy a sweeter broth. The dish will still be hearty, though potatoes are softer and cassava has a denser, pleasantly substantial bite. If using extra potatoes, cut them into large pieces so they hold their shape during the braise.

Can I use a slow cooker?
Yes. Brown the beef in a skillet first, then cook the beef with the onion mixture, tomatoes, broth, and bay leaf in the slow cooker on low until the beef is nearly tender, usually about 7–8 hours depending on the appliance and size of the pieces. Add the cassava, potatoes, and carrots for the final 2–3 hours, checking that they are tender without falling apart. Slow cookers vary, so use texture and a thermometer rather than relying on time alone.

Why is my beef still tough?
It usually needs more time, not more heat. Chuck becomes tender as its connective tissue softens, and the timing can vary with the cut and the size of the cubes. Keep the stew at a low simmer and cook in 10-minute increments until the beef yields easily to a fork. Avoid boiling it vigorously, which can dry the meat before it becomes tender.

Can I prepare the stew a day ahead?
Yes. Cool and refrigerate it promptly, then reheat the next day to 165°F (74°C). The flavors mingle as it rests, and any fat that solidifies on top can be lifted off before reheating if you prefer. The roots may be softer after storage, so stir gently and add a little broth if the sauce has thickened.

What kind of pot works best?
A heavy Dutch oven or other thick-bottomed pot with a close-fitting lid distributes heat well and helps maintain a gentle simmer. If you use a thinner pot, turn the burner low and stir more often to prevent sticking. The pot should be large enough to hold the beef and vegetables without crowding them, while still allowing the liquid to cover most of the meat.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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