Brazilian Beef Stew
A wholesome Brazilian Beef Stew brimming with tender beef, sweet potatoes, plantains, okra, and cabbage. Packed with protein and fiber, this hearty stew is flavorful, nourishing, and perfect for weeknight dinners or meal prep.
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.
