Slow-Cooked Beef Picadinho with Tropical Vegetables
A hearty Brazilian stew of tender beef chunks simmered with vibrant tropical vegetables and traditional seasonings. This brazilian-inspired beef ready in about 120 minutes pairs beef chuck, cut into 1-inch cubes, olive oil, medium onion, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 340 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 lb beef chuck, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 medium bell pepper, diced
- 2 medium carrots, diced
- 2 medium tomato, chopped
- 1/2 cup green peas
- 2 cups beef broth
- 1 bay leaf
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp fresh parsley, chopped
Instructions
- Step 1: Heat 2 tbsp olive oil in a large heavy-bottom pot over medium-high heat. Add 1 lb beef chuck cubes and brown them evenly on all sides for about 5-6 minutes, then remove and set aside.
- Step 2: In the same pot, add 1 medium finely chopped onion and 3 minced garlic cloves. Sauté over medium heat for 3 minutes until the onion is translucent and fragrant.
- Step 3: Add 1 medium diced bell pepper and 2 diced medium carrots to the pot, cooking for 4 minutes until they start to soften.
- Step 4: Stir in 2 chopped medium tomatoes, 1/2 cup green peas, 2 cups beef broth, 1 bay leaf, 1 tsp salt, and 1/2 tsp black pepper. Return the browned beef to the pot, bring to a gentle simmer.
- Step 5: Cover and reduce heat to low, cooking for 1 hour 30 minutes until the beef is tender and the sauce is thickened, stirring occasionally.
- Step 6: Remove bay leaf, sprinkle 2 tbsp chopped fresh parsley over the stew, and serve warm with rice or cassava flour.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Beef Picadinho with Tropical Vegetables take to make?
Total time is about 120 minutes (15 min prep + 105 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 Picadinho with Tropical Vegetables?
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 olive oil from drying out.
Can I substitute ingredients in Slow-Cooked Beef Picadinho with Tropical Vegetables?
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 Picadinho with Tropical Vegetables for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Picadinho with Tropical Vegetables?
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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