Slow-Cooked Beef Picadinho with Cassava

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

Tender chunks of beef simmered with vegetables and herbs, served alongside creamy boiled cassava, a traditional Brazilian comfort dish. This brazilian-inspired beef ready in about 130 minutes pairs beef chuck, cut into 1-inch cubes, olive oil, medium yellow onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, 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

• 1.5 lbs beef chuck, cut into 1-inch cubes
• 3 tbsp olive oil
• 1 medium yellow onion, diced
• 4 cloves garlic cloves, minced
• 1 large carrot, sliced into 1/4-inch rounds
• 1 medium bell pepper, diced
• 2 medium tomato, chopped
• 2 leaves bay leaves
• 1/4 cup fresh parsley, chopped
• 2 cups beef broth
• 1 1/2 tsp salt
• 1 tsp black pepper
• 2 lbs cassava (yuca), peeled and cut into 2-inch chunks
• enough to cover cassava water
• 2 tbsp butter

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 1.5 lbs beef chuck cubes and brown on all sides for 5-6 minutes, turning to get a golden crust.
2. Step 2: Add 1 medium diced yellow onion and 4 minced garlic cloves to the pot, sautéing for 3-4 minutes until fragrant and translucent.
3. Step 3: Stir in 1 large sliced carrot, 1 diced bell pepper, and 2 chopped medium tomatoes. Cook for 5 minutes until the vegetables soften.
4. Step 4: Add 2 bay leaves, 1/4 cup chopped fresh parsley, 2 cups beef broth, 1 1/2 tsp salt, and 1 tsp black pepper. Bring to a simmer, reduce heat to low, cover, and cook gently for 1 1/2 hours until beef is tender.
5. Step 5: Meanwhile, place 2 lbs peeled and chunked cassava into a large pot, cover with water, and bring to a boil. Cook for 20-25 minutes until cassava is fork-tender. Drain well.
6. Step 6: Mash the cassava with 2 tbsp butter until smooth and creamy. Season with a pinch of salt if desired.
7. Step 7: Remove bay leaves from beef stew and serve the tender beef picadinho alongside the creamy mashed cassava.