Slow-Cooked Beef Feijoada with Black Beans and Pork
A hearty Brazilian stew combining tender slow-cooked beef, pork, and black beans simmered with aromatic spices for a comforting meal. This brazilian-inspired beef ready in about 195 minutes pairs beef chuck, cut into 1-inch cubes, pork shoulder, cut into 1-inch cubes, dried black beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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
- 1 lb beef chuck, cut into 1-inch cubes
- 1 lb pork shoulder, cut into 1-inch cubes
- 1 cup dried black beans
- 1 medium (150g) onion, diced
- 4 cloves garlic cloves, minced
- 2 leaves bay leaves
- 1 tsp smoked paprika
- 1/2 tsp cumin powder
- 1 tsp orange peel, dried
- 6 cups water
- 2 tbsp olive oil
- 2 tsp salt
- 1 tsp black pepper
- 2 tbsp fresh chopped cilantro
- 1 orange fresh orange wedges, for serving
Instructions
- Step 1: Rinse 1 cup dried black beans and soak in cold water for at least 4 hours or overnight.
- Step 2: Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium heat. Add 1 medium diced onion and 4 minced garlic cloves, sauté for 5 minutes until translucent and fragrant.
- Step 3: Add 1 lb beef chuck cubes and 1 lb pork shoulder cubes to the pot. Brown the meat on all sides for about 8 minutes to develop a rich color.
- Step 4: Drain the soaked black beans and add them to the pot along with 6 cups water, 2 bay leaves, 1 tsp smoked paprika, 1/2 tsp cumin powder, and 1 tsp dried orange peel. Stir to combine.
- Step 5: Bring the mixture to a boil, then reduce heat to low, cover, and let simmer gently for 2.5 to 3 hours until the beans are tender and the meat is falling apart.
- Step 6: Season with 2 tsp salt and 1 tsp black pepper. Remove bay leaves, stir in 2 tbsp fresh chopped cilantro, and adjust seasoning if needed.
- Step 7: Serve hot with 1 orange sliced into wedges on the side to brighten the dish with citrus notes.
Frequently asked questions
How long does Slow-Cooked Beef Feijoada with Black Beans and Pork take to make?
Total time is about 195 minutes (15 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-Cooked Beef Feijoada with Black Beans and Pork?
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 dried black beans from drying out.
Can I substitute ingredients in Slow-Cooked Beef Feijoada with Black Beans and Pork?
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-Cooked Beef Feijoada with Black Beans and Pork 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-Cooked Beef Feijoada with Black Beans and Pork?
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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