Slow-Cooked Beef with Black Beans and Cassava
A hearty Brazilian-inspired stew featuring tender slow-cooked beef, creamy black beans, and starchy cassava, rich with traditional flavors. This brazilian-inspired beef 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 cloves 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
Instructions
- Step 1: Soak 1 cup dried black beans in cold water overnight or at least 8 hours, then drain and rinse well.
- 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.
- 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.
- Step 4: Stir in 1 tsp smoked paprika and 1 tsp ground cumin, cooking for 1 minute until spices release aroma.
- 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.
- 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.
- Step 7: Remove bay leaves, adjust seasoning if needed, and stir in 1/4 cup chopped fresh cilantro before serving warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Beef with Black Beans and Cassava take to make?
Total time is about 135 minutes (15 min prep + 120 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 with Black Beans 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 dried black beans from drying out.
Can I substitute ingredients in Slow-Cooked Beef with Black Beans 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 with Black Beans and Cassava for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 with Black Beans 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.
