This Brazilian Beef Stew is a comforting, hearty dish packed with protein and fiber from tender beef, sweet potatoes, plantains, and cabbage.
Rich in essential nutrients and good fats, it’s naturally satisfying yet low in saturated fat.
Perfect for everyday meals, it’s easy to prepare, ideal for meal prep, and delivers a warming, wholesome flavor in every spoonful.
Brazilian Beef Stew
Equipment
- 1 large heavy pot or Dutch oven (6-8 quarts)
- 1 cutting board
- 1 Sharp Chef’s Knife
- Measuring Cups and Spoons
- Wooden spoon or spatula
Ingredients
Beef & Broth:
- 2 lbs beef chuck roast cut into cubes
- 4 cups beef broth or bone broth
- 3 bay leaves
Vegetables & Aromatics:
- 1 large onion diced
- 4 cloves garlic minced
- 1 large sweet potato cubed
- 2 plantains sliced
- 6 oz okra ends removed
- ½ head cabbage chopped
Fats & Seasonings:
- 2 tbsp olive oil
- 2 tbsp tomato paste
- ½ tbsp paprika
- ½ tbsp dried oregano
- 1 tsp cumin
- Salt and pepper to taste
Instructions
- Prepare the Ingredients: Start by gathering all your ingredients to make the cooking process smooth. Cube the beef chuck into even, bite-sized pieces to ensure uniform cooking. Dice the onion finely, mince the garlic cloves, and chop the cabbage into medium-sized pieces. Peel and cube the sweet potato, slice the plantains into 1-inch pieces, and trim the ends of the okra. Having everything prepped beforehand keeps the cooking process seamless.
- Season the Beef: Place the beef cubes in a large mixing bowl. Generously season with salt and freshly ground black pepper, ensuring every piece is coated evenly. This step enhances the natural flavor of the beef and forms a delicious crust during browning. Take a moment to massage the seasoning gently into the meat for maximum flavor penetration.
- Brown the Beef: Heat 2 tablespoons of olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Once the oil shimmers, carefully add the beef cubes in a single layer, making sure not to overcrowd the pan. Allow the meat to sear on all sides until it develops a deep golden-brown color. Browning the beef locks in juices and adds rich, savory depth to the stew. Remove the browned beef from the pot and set it aside on a plate.
- Sauté the Aromatics: In the same pot, add the diced onions. Cook for about 3 minutes, stirring occasionally, until they become soft and translucent. Add the minced garlic and continue to sauté for another 2 minutes, just until fragrant. This gentle cooking releases the aromatic oils that form the flavor base of the stew.
- Build the Flavor Base: Stir in 2 tablespoons of tomato paste, cooking it for 1–2 minutes to mellow its acidity. Pour about 1/2 cup of beef broth into the pot and use a wooden spoon to deglaze, scraping up the flavorful browned bits stuck to the bottom. These bits are packed with flavor and will enrich the stew. Sprinkle in paprika, oregano, and cumin, stirring thoroughly to combine all the spices with the aromatic mixture.
- Return Beef to the Pot: Carefully add the browned beef cubes back into the pot, spreading them evenly. Pour in the remaining beef broth so that it covers approximately three-quarters of the meat. Tuck the 3 bay leaves into the liquid. Stir gently to incorporate the broth with the meat and spice mixture. This combination will serve as the savory backbone of your stew.
- Layer the Vegetables: Arrange the sweet potato cubes, plantain slices, okra, and cabbage on top of the beef without stirring them in. Allowing the vegetables to sit undisturbed helps maintain their shape and texture during the long simmer. The top layer will cook evenly as steam rises from the simmering broth below.
- Simmer Gently: Cover the pot with a tight-fitting lid and reduce the heat to medium-low. Let the stew simmer gently for approximately 1½ hours. Avoid stirring too frequently during this period, as the slow, steady simmer allows the beef to become tender and the flavors to meld beautifully.
- Monitor Liquid and Stir Occasionally: About 30 minutes before the end of cooking, check the stew. If the liquid has reduced too much, add a little water or extra broth to maintain moisture. This is also a good time to gently stir the vegetables, moving those on top toward the bottom to ensure even cooking. Taste the broth and adjust seasoning with salt and pepper as needed.
- Finish with Fresh Herbs: Once the beef is fork-tender and the vegetables are cooked through, remove the pot from heat. Sprinkle in freshly chopped herbs such as parsley or cilantro for a burst of color and brightness. Allow the stew to rest for a few minutes before serving, letting the flavors fully harmonize.
- Serve and Enjoy: Ladle the stew into bowls, making sure each serving contains a balanced mix of beef, sweet potatoes, plantains, okra, and cabbage. Pair with a slice of crusty bread or steamed rice if desired. This stew is best enjoyed warm and can also be stored for meal prep, maintaining its hearty, comforting flavors.
Notes
- Use well-marbled beef chuck for maximum tenderness and flavor.
- Prepare all vegetables before starting; it streamlines the cooking process.
- Slicing plantains and cubing sweet potatoes into uniform sizes ensures even cooking.
- Adjust seasoning gradually; the stew will intensify in flavor as it simmers.
- If you prefer a thicker stew, remove the lid in the last 15 minutes to reduce the liquid.
- Optional additions like a splash of lime juice or a handful of fresh cilantro can elevate the flavor.
Chef’s Secrets: Cooking Like a Pro
For the richest, most flavorful stew, always brown the beef first.
The caramelization forms a deep, savory foundation that transforms the dish.
When sautéing onions and garlic, avoid high heat; gentle cooking preserves natural sweetness.
Deglazing the pan with a small amount of broth ensures no flavorful bits are wasted.
Layering vegetables on top rather than stirring them in immediately keeps their texture intact, and rotating them halfway through cooking helps everything cook evenly.
Lastly, letting the stew rest briefly before serving allows flavors to meld and intensify.
Serving Suggestions: Perfect Pairing Ideas
This Brazilian Beef Stew pairs beautifully with steamed jasmine or basmati rice to soak up the flavorful broth.
Crusty bread or soft dinner rolls also work well for dipping.
For a lighter option, serve alongside a simple green salad with a citrus vinaigrette.
Garnish with fresh parsley or cilantro for a pop of color and freshness.
For family-style meals or meal prep, portion into bowls with a balance of meat, vegetables, and broth to ensure each serving is equally satisfying.
Storage Tips: Keeping Stew Fresh Longer
Allow the stew to cool to room temperature before storing.
Refrigerate in airtight containers for up to 4 days.
For longer storage, freeze in portioned containers for up to 3 months; thaw in the refrigerator overnight before reheating.
Reheat gently on the stovetop over low heat to prevent the beef from becoming tough.
If the stew has thickened during storage, add a splash of water or broth to restore the desired consistency.
Always taste and adjust seasoning before serving after storage.
Frequently Asked Questions
1. Can I use other cuts of beef?
Yes, beef chuck is ideal due to its marbling and tenderness, but brisket or short ribs can also work. Keep in mind that leaner cuts may require slightly shorter cooking times or additional broth to stay tender.
2. Are plantains necessary?
Plantains add a subtle sweetness and texture contrast. If unavailable, sweet potatoes alone provide some natural sweetness, or you can experiment with butternut squash or carrots for a similar effect.
3. How do I prevent the stew from being watery?
Simmer gently with the lid partially on, and avoid stirring excessively. If it’s still thin, remove the lid for the last 15 minutes to allow natural reduction, which concentrates flavors.
4. Can I make this stew ahead of time?
Absolutely. In fact, the flavors often improve after sitting overnight. Store in the fridge or freezer, then reheat gently before serving. Make sure to stir occasionally during reheating to maintain a consistent texture.
5. Can I adjust the spice level?
Yes. The stew’s flavor is versatile; increase paprika, add a pinch of chili powder, or even a few dashes of hot sauce to suit your preference. Start gradually to avoid overpowering the dish.
