Slow-Cooked Beef with Black Beans and Farofa

By AislePrompt Editorial · Published 2026-05-13 · Updated 2026-05-13

A traditional Brazilian-style slow-cooked beef stew served with savory black beans and toasted cassava flour farofa. This Brazilian-inspired beef recipe, ready in about 180 minutes, pairs beef chuck roast, olive oil, 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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.