Savory LifeRECIPES

Ronaldo de Lima Inter Recipe: Brazilian Beef Stew

Updated November 6, 2026

Total time
2 hr 55 min
prep 25 min · cook 2 hr 30 min
Serves
6
portions as written

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Ronaldo de Lima Inter Recipe: Brazilian Beef Stew

Ronaldo de Lima Inter is a hearty Brazilian beef stew named in honor of the football legend, combining tender beef, black beans, and smoky bacon in a rich, savory broth. This dish is a crowd-pleaser that brings the flavors of Brazil to your table, perfect for a satisfying family dinner or a game-day feast. It works because the slow simmering melds the ingredients into a deeply comforting and flavorful meal.

Ingredients

  • 2 lbs (900 g) beef chuck, cut into 1-inch cubes
  • 1 tbsp (15 ml) vegetable oil
  • 6 slices bacon, chopped
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 2 cups (500 ml) beef broth
  • 1 can (15 oz / 425 g) black beans, drained and rinsed
  • 1 can (14.5 oz / 411 g) diced tomatoes, undrained
  • 2 tbsp (30 g) tomato paste
  • 1 tsp (5 g) ground cumin
  • 1 tsp (5 g) smoked paprika
  • 1 bay leaf
  • Salt and black pepper to taste
  • 2 tbsp (8 g) fresh cilantro, chopped (for garnish)

Instructions

  1. Season the beef cubes generously with salt and pepper.
  2. In a large Dutch oven or heavy pot, heat the vegetable oil over medium-high heat. Working in batches, brown the beef on all sides, about 5-7 minutes per batch. Remove the beef and set aside.
  3. In the same pot, add the chopped bacon and cook over medium heat until crispy, about 5 minutes. Remove the bacon with a slotted spoon and set aside, leaving the drippings in the pot.
  4. Add the chopped onion to the pot and sauté until soft and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
  5. Stir in the tomato paste and cook for 1-2 minutes, stirring constantly, to caramelize it slightly.
  6. Return the beef and bacon to the pot. Add the beef broth, diced tomatoes, black beans, cumin, smoked paprika, and bay leaf. Stir to combine.
  7. Bring the stew to a boil, then reduce the heat to low. Cover and simmer gently for 2 to 2.5 hours, or until the beef is fork-tender. Stir occasionally to prevent sticking.
  8. Once the beef is tender, remove the bay leaf. Taste and adjust seasoning with salt and pepper.
  9. Serve hot, garnished with fresh cilantro.

Tips

  • Beef cut: Chuck roast is ideal because it becomes tender with long cooking. You can also use round or brisket, but avoid lean cuts like sirloin, which can dry out.
  • Browning: Don’t skip browning the beef in batches; overcrowding the pan will steam the meat instead of searing it, which affects flavor.
  • Thickening: If you prefer a thicker stew, mash some of the beans against the side of the pot during the last 30 minutes of cooking, or mix 1 tbsp cornstarch with 2 tbsp cold water and stir it in.
  • Spice level: For a spicier kick, add a chopped jalapeño or a pinch of cayenne pepper with the onions.

Serving Suggestions

Serve this stew over white rice, with a side of collard greens or a simple green salad. It also pairs well with crusty bread for dipping into the savory broth. For a traditional Brazilian touch, offer farofa (toasted cassava flour) on the side.

Variations

  • Beef and Vegetable: Add chopped carrots, potatoes, or sweet potatoes along with the broth for a heartier stew.
  • Chicken Version: Substitute boneless, skinless chicken thighs for the beef. Cook until the chicken is cooked through and tender, about 30-40 minutes. Ensure the chicken reaches a safe minimum internal temperature of 165°F (74°C) as per USDA FSIS guidelines.
  • Smoky Twist: Add 1-2 chipotle peppers in adobo sauce, minced, for a smoky, spicy depth.
  • Vegetarian: Omit the beef and bacon, and use vegetable broth. Add extra beans (like kidney or pinto) and mushrooms for umami.

Storage and Reheating

Refrigerate leftovers in an airtight container within 2 hours of cooking. The stew will keep for 3-4 days in the refrigerator. To reheat, warm it gently on the stovetop over medium-low heat, adding a splash of broth or water if it has thickened too much. You can also reheat individual portions in the microwave. For longer storage, freeze the stew in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Frequently Asked Questions

Can I make this in a slow cooker? Yes, after browning the beef and bacon, transfer everything to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the beef is tender.

Can I use dried black beans instead of canned? Yes, but you’ll need to soak and cook them first. Use 1 cup (200 g) dried beans, soak overnight, then cook until tender before adding to the stew. Adjust the broth amount as needed.

What if I don’t have smoked paprika? You can substitute regular paprika and add a drop of liquid smoke if you have it, or simply use regular paprika for a milder flavor.

Can I make this ahead of time? Absolutely! In fact, the flavors deepen overnight. Prepare the stew, let it cool, and refrigerate. Reheat gently on the stovetop when ready to serve.

Is this stew spicy? As written, it is not spicy, just flavorful. The heat comes only if you add the optional jalapeño or chipotle peppers.

Can I use a different meat? Yes, pork shoulder or lamb would also work well. Adjust cooking time as needed until the meat is fork-tender. For ground meat, cook to a safe minimum internal temperature of 160°F (71°C) as per USDA FSIS guidelines.

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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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