Slow-Cooked Beef Moqueca with Coconut and Dendê Oil

By AislePrompt Editorial · Published 2026-06-20 · Updated 2026-06-20

A rich Brazilian take on the classic moqueca, featuring tender slow-cooked beef simmered in coconut milk and fragrant dendê palm oil. This Brazilian-inspired beef recipe, ready in about 155 minutes, pairs beef chuck, cut into 1-inch cubes, dendê oil (palm oil), coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 540 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 pounds beef chuck, cut into 1-inch cubes
• 3 tablespoons dendê oil (palm oil)
• 1 can (13.5 oz) coconut milk
• 1 large red bell pepper, sliced into thin strips
• 1 large yellow bell pepper, sliced into thin strips
• 1 large onion, thinly sliced
• 4 garlic cloves, minced
• 1/4 cup fresh cilantro leaves, chopped
• 2 tablespoons lime juice
• 1 1/2 teaspoons salt
• 1 teaspoon black pepper
• 1 cup water
• 4 cups cooked white rice, for serving

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Instructions

1. Step 1: Heat 3 tablespoons dendê oil in a large heavy-bottomed pot over medium heat until shimmering. Add 4 minced garlic cloves and 1 thinly sliced large onion; sauté for 4 minutes until fragrant and translucent.
2. Step 2: Add 2 pounds of beef chuck cubes to the pot and brown on all sides for 6-8 minutes, stirring occasionally to develop a deep crust.
3. Step 3: Pour in 1 can (13.5 oz) coconut milk and 1 cup water, stirring to combine. Add 1 1/2 teaspoons salt and 1 teaspoon black pepper. Bring to a gentle simmer, then reduce heat to low. Cover and cook for 2 hours, stirring every 30 minutes, until beef is tender.
4. Step 4: After 2 hours, stir in 1 large sliced red bell pepper and 1 large sliced yellow bell pepper. Cover and cook for 15 more minutes until peppers are soft but retain some texture.
5. Step 5: Remove from heat and stir in 2 tablespoons lime juice and 1/4 cup chopped fresh cilantro leaves. Adjust seasoning with additional salt if needed.
6. Step 6: Serve hot over 4 cups cooked white rice, spooning generous portions of the beef moqueca with its vibrant sauce.