Slow-Braised Beef with Brazilian Black Beans and Collard Greens

By AislePrompt Editorial · Published 2026-08-07 · Updated 2026-08-07

Tender beef slow-braised in rich spices served alongside traditional Brazilian black beans and sautéed collard greens for a hearty meal. This Brazilian-inspired beef recipe, ready in about 200 minutes, pairs beef chuck roast, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs beef chuck roast
• 3 tbsp olive oil
• 1 large, diced yellow onion
• 4, minced garlic cloves
• 1 tsp cumin powder
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 2 cups beef broth
• 2 cups black beans (cooked)
• 1 bay leaf
• 1 bunch, stems removed and leaves chopped collard greens
• 1/4 tsp red pepper flakes
• to taste salt
• to taste black pepper

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Season 2 lbs beef chuck roast with salt and black pepper, then sear in the hot oil for 3-4 minutes per side until deeply browned.
2. Step 2: Remove beef and add 1 large diced yellow onion and 4 minced garlic cloves to the pot, sauté over medium heat for 5 minutes until softened and fragrant. Stir in 1 tsp cumin powder, 1 tsp smoked paprika, and 1 tsp dried oregano for 1 minute.
3. Step 3: Return the beef to the pot and add 2 cups beef broth, 2 cups cooked black beans, and 1 bay leaf. Bring to a simmer, cover, and reduce heat to low. Cook gently for 2.5 to 3 hours until beef is fork-tender.
4. Step 4: While beef cooks, heat a skillet over medium heat and add chopped collard greens from 1 bunch along with a pinch of 1/4 tsp red pepper flakes and a pinch of salt. Sauté greens for 5-7 minutes until wilted but still bright green.
5. Step 5: Remove bay leaf from beef mixture. Shred the beef lightly and serve atop the black beans with the sautéed collard greens on the side.