Description
This hearty Brazilian Beef Stew features tender chunks of beef chuck roast simmered with sweet potatoes, plantains, okra, and cabbage in a flavorful broth seasoned with paprika, oregano, and cumin. Slow-cooked until meltingly tender, this stew is a comforting and nourishing meal perfect for family dinners.
Ingredients
Beef and Seasonings
- 2 lbs beef chuck roast, cubed
- Salt and pepper, to taste
- 1/2 tbsp paprika
- 1/2 tbsp oregano
- 1 tsp cumin
Aromatics and Liquids
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 tbsp olive oil
- 4 cups beef broth or bone broth
- 2 tbsp tomato paste
- 3 bay leaves
Vegetables
- 1 large sweet potato, cubed
- 2 plantains, sliced
- 6 oz okra, ends removed
- 1/2 head cabbage
Instructions
- Season and Brown the Beef: Generously season the cubed beef chuck roast with salt and pepper. Heat 2 tablespoons of olive oil in a large heavy pot or Dutch oven over medium-high heat. When the oil is hot, add the beef chunks and brown on all sides to develop flavor. Once browned, transfer the beef to a plate and set aside.
- Sauté Onions and Garlic: In the same pot, add the diced onions and cook until soft and translucent, about 3 minutes. Add the minced garlic and cook until fragrant, about 2 minutes. Stir in 2 tablespoons of tomato paste and cook briefly to deepen flavor.
- Deglaze and Add Seasonings: Pour in about 1/2 cup of beef broth to deglaze the pot, scraping up any browned bits from the bottom. Whisk in the paprika, oregano, and cumin seasoning to evenly coat the vegetables and enhance the stew’s flavor base.
- Add Beef and Broth: Return the browned beef chunks to the pot. Pour in the remaining beef broth, ensuring the beef is mostly submerged. Add the 3 bay leaves and stir gently to combine all ingredients.
- Add Vegetables: Layer the cubed sweet potatoes, sliced plantains, okra, and chopped cabbage on top of the beef in the pot. Do not stir – let the vegetables rest on top undisturbed. The broth should cover about three-quarters of the meat and vegetables but does not need to fully submerge them.
- Simmer the Stew: Cover the pot with a lid and reduce the heat to maintain a gentle simmer over medium heat. Let the stew cook undisturbed for about 1 ½ hours, allowing the beef to become tender and the flavors to meld.
- Check and Stir: About 30 minutes before the stew is done, start checking the liquid level. If the broth has reduced too much, add a small amount of water or additional broth to keep the stew moist. Use a gentle stir to rotate the vegetables, moving those on top to the bottom to ensure even cooking.
- Final Simmer: Once the vegetables are tender and beef is fork-tender, remove the bay leaves, adjust seasoning with salt and pepper if needed, and serve hot.
Notes
- Using bone broth enhances the stew’s flavor and nutrition but regular beef broth also works well.
- Be careful not to over-stir during cooking to preserve the texture of the vegetables and allow even simmering.
- If desired, add other vegetables such as carrots or bell peppers for variation.
- Serve with rice or crusty bread to soak up the flavorful broth.
- This stew tastes even better the next day after flavors have melded overnight.
