Slow-Cooked Beef Moqueca with Coconut and Dendê Oil

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 ready in about 155 minutes pairs tablespoons dendê oil (palm oil), (13.5 oz) coconut milk, large onion, thinly sliced 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.

Prep: 20 min Cook: 135 min Serves 6 Brazilian cuisine 540 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

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.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Slow-Cooked Beef Moqueca with Coconut and Dendê Oil take to make?

Total time is about 155 minutes (20 min prep + 135 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 Moqueca with Coconut and Dendê Oil?

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 (13.5 oz) coconut milk from drying out.

Can I substitute ingredients in Slow-Cooked Beef Moqueca with Coconut and Dendê Oil?

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 Moqueca with Coconut and Dendê Oil 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 Moqueca with Coconut and Dendê Oil?

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.

Related recipes