Slow-Braised Beef with Umbanda-Spiced Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-23 · Updated 2026-07-23

A rich, slow-cooked beef dish infused with spices inspired by Umbanda rituals, blending earthy and aromatic flavors into a comforting stew. This brazilian-inspired beef ready in about 200 minutes blends cut into 2-inch cubes beef chuck roast, vegetable oil, large, diced yellow onion into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 450 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. 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, cut into 2-inch cubes beef chuck roast
• 3 tbsp vegetable oil
• 1 large, diced yellow onion
• 4 cloves minced garlic
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 2 leaves bay leaves
• 3 cups beef broth
• 1 cup red wine
• 2 tbsp tomato paste
• 1 1/2 tsp salt
• 1 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions

1. Step 1: Heat 3 tbsp vegetable oil in a large heavy-bottomed pot over medium-high heat until shimmering. Add 2 lbs beef chuck roast cubes and brown on all sides, about 4-5 minutes per batch. Remove and set aside.
2. Step 2: Lower heat to medium and add 1 large diced yellow onion and 4 cloves minced garlic to the pot. Sauté for 5 minutes until softened and fragrant.
3. Step 3: Stir in 1 tbsp ground cumin, 1 tbsp ground coriander, 1 tsp smoked paprika, 1 tsp dried oregano, and 2 bay leaves. Cook spices with onions and garlic for 1 minute until aromatic.
4. Step 4: Add back the browned beef cubes, 3 cups beef broth, 1 cup red wine, and 2 tbsp tomato paste. Stir to combine, scraping any browned bits from the pot bottom.
5. Step 5: Season with 1 1/2 tsp salt and 1 tsp black pepper. Bring to a gentle simmer, cover, and reduce heat to low. Let braise for 2 1/2 to 3 hours until beef is fork-tender.
6. Step 6: Remove bay leaves. Taste and adjust seasoning. Sprinkle 2 tbsp chopped fresh parsley before serving. Serve with creamy mashed potatoes or crusty bread.