Slow-Cooked Beef Stew with Brazilian Dendê Oil and Cassava

By · Reviewed by AislePrompt Editorial · ·

A hearty Brazilian-inspired beef stew enriched with the unique flavor of dendê oil and tender cassava root. This brazilian-inspired beef ready in about 150 minutes pairs dendê oil (red palm oil), medium yellow onion, diced, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.

Prep: 20 min Cook: 130 min Serves 4 Brazilian cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 3 tablespoons dendê oil in a large heavy-bottom pot over medium-high heat until shimmering. Add 1.5 pounds beef chuck cubes in batches, browning each side for 3-4 minutes until deep golden; transfer browned beef to a plate.
  2. Step 2: Reduce heat to medium and add 1 diced medium yellow onion and 4 minced garlic cloves to the pot, sautéing for 5 minutes until softened and fragrant.
  3. Step 3: Stir in 2 tablespoons tomato paste and 1 teaspoon smoked paprika, cooking for 2 minutes until the paste darkens slightly.
  4. Step 4: Return the beef to the pot along with 3 cups beef broth, 1.5 teaspoons salt, and 1 teaspoon freshly ground black pepper. Bring to a gentle simmer, cover, and cook for 1.5 hours until beef is tender.
  5. Step 5: Add 2 cups peeled and chunked cassava (yuca) to the stew, stirring well. Cover and continue simmering for 30-40 minutes until cassava is fork-tender.
  6. Step 6: Remove from heat, stir in 1/4 cup chopped fresh cilantro and 1 tablespoon fresh lime juice for brightness. Adjust seasoning if needed before serving.

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Frequently asked questions

How long does Slow-Cooked Beef Stew with Brazilian Dendê Oil and Cassava take to make?

Total time is about 150 minutes (20 min prep + 130 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 Stew with Brazilian Dendê Oil and Cassava?

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 dendê oil (red palm oil) from drying out.

Can I substitute ingredients in Slow-Cooked Beef Stew with Brazilian Dendê Oil and Cassava?

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 Stew with Brazilian Dendê Oil and Cassava 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 Stew with Brazilian Dendê Oil and Cassava?

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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