Slow-Cooked Beef with Black Beans and Cassava

By AislePrompt Editorial · Published 2026-05-17 · Updated 2026-05-17

A hearty Brazilian-style stew featuring tender slow-cooked beef, creamy black beans, and starchy cassava, rich with traditional flavors. This Brazilian-inspired beef recipe, ready in about 135 minutes, pairs beef chuck, cut into 1-inch cubes, dried black beans, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

Ingredients

• 1.5 lb beef chuck, cut into 1-inch cubes
• 1 cup dried black beans
• 2 cups cassava (yuca), peeled and cut into 1-inch pieces
• 3 tbsp olive oil
• 1 medium (about 1 cup) yellow onion, finely chopped
• 4 garlic cloves, minced
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 2 bay leaves
• 4 cups beef broth
• 1.5 tsp salt
• 1 tsp black pepper
• 1/4 cup fresh cilantro, chopped

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Soak 1 cup dried black beans in cold water overnight or at least 8 hours, then drain and rinse well.
2. Step 2: Heat 3 tbsp olive oil in a large heavy pot over medium-high heat. Add 1.5 lb beef chuck cubes and brown on all sides for about 6 minutes until deeply seared, then remove and set aside.
3. Step 3: In the same pot, add 1 cup finely chopped yellow onion and 4 minced garlic cloves. Sauté over medium heat for 5 minutes until softened and fragrant.
4. Step 4: Stir in 1 tsp smoked paprika and 1 tsp ground cumin, cooking for 1 minute until spices release aroma.
5. Step 5: Return beef to the pot along with 1 cup soaked black beans, 2 cups peeled and chopped cassava, 2 bay leaves, and 4 cups beef broth. Season with 1.5 tsp salt and 1 tsp black pepper.
6. Step 6: Bring to a boil, then reduce heat to low, cover, and simmer gently for 2 hours until beef and cassava are fork tender and beans are creamy.
7. Step 7: Remove bay leaves, adjust seasoning if needed, and stir in 1/4 cup chopped fresh cilantro before serving warm.