Braised Beef with Cassava
A hearty one-pot stew where tender chunks of beef and creamy cassava come together in a rich, aromatic broth. Simple to make in a pressure cooker, this comforting dish is perfect for feeding the whole family on a busy weeknight.
🛒 Ingredients
7 servings
- 500 g beef chuck or stewing beef, cut into chunks
- 500 g cassava (yuca), peeled and cut into pieces
- 2 beef bouillon cubes
- Ground black pepper, to taste
- Salt, to taste
- 1 onion, quartered
- 4 garlic cloves, crushed
- 2 bay leaves
- Fresh parsley and chives, to taste
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Directions
- 1
Place the beef, onion, garlic, bouillon cubes, bay leaves, salt, and pepper in a pressure cooker. Sear over medium-high heat for 3–4 minutes, stirring to brown the meat on all sides.
- 2
Check the seasoning, then add enough water to just cover the meat. Seal the lid and bring to full pressure.
- 3
Cook under pressure for 20 minutes, then turn off the heat and allow to depressurize naturally.
- 4
Open the cooker, add the cassava pieces, and top up with a little water if needed to keep everything covered.
- 5
Seal again and cook under pressure for 25–30 minutes until the cassava is completely tender and easily pierced with a fork.
- 6
Adjust seasoning and finish generously with fresh parsley and chives before serving hot.
💡 Chef's Tip
Frozen cassava works perfectly here and saves significant prep time. Serve alongside white rice to soak up the delicious broth.
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