Slow-Cooked Brazilian Beef Stew with Root Vegetables

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A comforting Brazilian-style beef stew simmered slowly with carrots, cassava, and vibrant spices for a rich, hearty meal. This brazilian-inspired beef ready in about 140 minutes pairs beef chuck, cut into 1-inch cubes, olive oil, medium yellow onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

Prep: 20 min Cook: 120 min Serves 6 Brazilian cuisine 350 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Heat 3 tbsp olive oil in a large pot over medium-high heat. Add 1.5 lbs beef chuck cubes and sear for 5-6 minutes until browned on all sides, then remove beef and set aside.
  2. Step 2: Add 1 diced medium yellow onion and 4 minced garlic cloves to the pot; sauté for 3-4 minutes until translucent and fragrant.
  3. Step 3: Return the beef to the pot along with 2 diced medium carrots and 2 cups peeled, chopped cassava. Stir in 14 oz canned diced tomatoes, 3 cups beef broth, 1 tsp smoked paprika, 1 tsp ground cumin, 1 bay leaf, 1 1/2 tsp salt, and 1 tsp black pepper.
  4. Step 4: Bring mixture to a boil, reduce heat to low, cover, and simmer gently for 2 hours until beef and cassava are tender.
  5. Step 5: Remove bay leaf, stir in 1/4 cup chopped fresh cilantro, adjust seasoning if needed, and serve hot.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Slow-Cooked Brazilian Beef Stew with Root Vegetables take to make?

Total time is about 140 minutes (20 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 Brazilian Beef Stew with Root Vegetables?

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 olive oil from drying out.

Can I substitute ingredients in Slow-Cooked Brazilian Beef Stew with Root Vegetables?

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 Brazilian Beef Stew with Root Vegetables 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 Brazilian Beef Stew with Root Vegetables?

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.

Related recipes