Slow-Braised Beef with Brazilian Black Beans and Collard Greens
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
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Frequently asked questions
How long does Slow-Braised Beef with Brazilian Black Beans and Collard Greens take to make?
Total time is about 200 minutes (20 min prep + 180 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow-Braised Beef with Brazilian Black Beans and Collard Greens?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beef chuck roast from drying out.
Can I substitute ingredients in Slow-Braised Beef with Brazilian Black Beans and Collard Greens?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow-Braised Beef with Brazilian Black Beans and Collard Greens for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Slow-Braised Beef with Brazilian Black Beans and Collard Greens?
Brazilian beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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