Slow-Cooked Beef with Black Beans and Farofa
A traditional Brazilian-inspired slow-cooked beef stew served with savory black beans and toasted cassava flour farofa. This brazilian-inspired beef ready in about 180 minutes pairs beef chuck roast, olive oil, medium, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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
- 2 lb beef chuck roast
- 3 tbsp olive oil
- 1 medium, diced onion
- 4 minced garlic cloves
- 1 tsp cumin powder
- 1 tsp smoked paprika
- 14 oz can diced tomatoes
- 2 cups beef broth
- 1 1/2 cups cooked black beans
- 1 cup cassava flour
- 2 tbsp butter
- to taste salt
- to taste black pepper
- 2 tbsp chopped fresh parsley
Instructions
- Step 1: Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat. Season 2 lb beef chuck roast with salt and pepper, then sear each side for 3-4 minutes until browned and crusty. Remove beef and set aside.
- Step 2: In the same pot, add 1 diced medium onion and 4 minced garlic cloves, sauté over medium heat for 4 minutes until softened and fragrant. Stir in 1 tsp cumin powder and 1 tsp smoked paprika, cook 1 minute.
- Step 3: Add 14 oz canned diced tomatoes and 2 cups beef broth, scraping the bottom to loosen browned bits. Return the beef to the pot, cover, and simmer on low for 2 1/2 hours until beef is tender.
- Step 4: Meanwhile, heat 2 tbsp butter in a skillet over medium heat. Add 1 cup cassava flour, stirring constantly for 5-6 minutes until golden brown and toasted, then remove from heat.
- Step 5: When beef is tender, shred or cut into chunks and stir in 1 1/2 cups cooked black beans. Simmer uncovered for 10 minutes until heated through and sauce thickens.
- Step 6: Serve the beef and bean stew topped with 2 tbsp chopped fresh parsley, alongside toasted cassava flour farofa seasoned with a pinch of salt.
Frequently asked questions
How long does Slow-Cooked Beef with Black Beans and Farofa take to make?
Total time is about 180 minutes (20 min prep + 160 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 Farofa?
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 beef chuck roast from drying out.
Can I substitute ingredients in Slow-Cooked Beef with Black Beans and Farofa?
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 Farofa 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 Farofa?
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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