Slow-Cooked Beef Stew with Cassava and Dendê Oil

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

A hearty Brazilian beef stew enriched with cassava root and the vibrant flavors of dendê oil, simmered until tender and aromatic. This brazilian-inspired beef ready in about 120 minutes pairs beef chuck, cut into 1.5-inch cubes, cassava root, peeled and diced, dendê oil (palm oil) for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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: 100 min Serves 4 Brazilian cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 3 tablespoons of dendê oil in a large heavy-bottom pot over medium-high heat. Add 1.5 pounds of beef chuck cubes and brown them on all sides for about 6-8 minutes until a deep crust forms, then remove and set aside.
  2. Step 2: In the same pot, add 1 medium diced yellow onion and sauté for 4 minutes until translucent. Stir in 4 minced garlic cloves and cook for 1 minute until fragrant.
  3. Step 3: Add 2 tablespoons of tomato paste, 1 teaspoon smoked paprika, 1.5 teaspoons salt, and 1 teaspoon black pepper, stirring for 2 minutes to toast the spices and develop flavor.
  4. Step 4: Return the browned beef to the pot and pour in 3 cups of beef broth. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour.
  5. Step 5: After 1 hour, add 2 cups of peeled and diced cassava root to the stew, stir well, cover, and continue simmering for 30-40 minutes until the cassava is tender and the beef is fork-tender.
  6. Step 6: Remove from heat and stir in 1/4 cup chopped fresh cilantro. Adjust seasoning with additional salt or pepper if needed. Serve hot.

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Frequently asked questions

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

Total time is about 120 minutes (20 min prep + 100 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 Cassava 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 dendê oil (palm oil) from drying out.

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

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