Slow-Cooked Brazilian Beef Stew with Cassava

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-29 · Updated 2026-05-29

A hearty Brazilian-style beef stew simmered with tender cassava and traditional spices for a comforting meal. This brazilian-inspired beef ready in about 120 minutes pairs beef chuck, cubed, large onion, diced, garlic cloves, minced 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 lbs beef chuck, cubed
• 2 cups cassava (yuca), peeled and cut into 2-inch pieces
• 1 large onion, diced
• 4 cloves garlic cloves, minced
• 14 oz diced tomatoes (canned)
• 3 cups beef broth
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 bay leaf
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp fresh cilantro, chopped

Instructions

1. Step 1: Heat 2 tablespoons olive oil in a large heavy-bottomed pot over medium-high heat. Add 1.5 pounds of cubed beef chuck and brown on all sides for about 6-8 minutes, turning occasionally until deep golden crust forms.
2. Step 2: Add 1 large diced onion and 4 minced garlic cloves to the pot and sauté with the beef for 3-4 minutes until the onion softens and becomes translucent, releasing a fragrant aroma.
3. Step 3: Stir in 1 teaspoon smoked paprika, 1 teaspoon ground cumin, 1 teaspoon dried oregano, and 1/2 teaspoon black pepper, cooking for 1 minute until the spices are fragrant.
4. Step 4: Pour in 14 ounces of diced canned tomatoes with their juice and 3 cups beef broth. Add 1 bay leaf and season with 1 teaspoon salt. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 1 hour to tenderize the beef.
5. Step 5: After 1 hour, add 2 cups peeled cassava pieces to the stew. Cover and continue simmering for another 40 minutes or until the cassava is soft and the beef is fork-tender.
6. Step 6: Remove the bay leaf and adjust seasoning with more salt and pepper if needed. Stir in 2 tablespoons chopped fresh cilantro before serving hot.