Brazilian Beef and Cassava Stew
A hearty Brazilian-inspired stew featuring tender beef and creamy cassava chunks simmered in a rich, aromatic broth. Made in a pressure cooker, this budget-friendly one-pot meal delivers bold, comforting flavors in under an hour.
🛒 Ingredients
4 servings
- 1 kg beef chuck or shin, cut into cubes
- 1 kg cassava (yuca), peeled and cut into chunks
- Fresh parsley and chives, to taste
- 1 fresh chili pepper, chopped (to taste)
- 4 garlic cloves, minced
- 1 medium onion, sliced
- 2 tablespoons butter
- 1 beef bouillon cube
- Salt to taste
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Directions
- 1
In a pressure cooker, melt the butter over medium heat. Sauté the garlic and onion until soft and lightly golden.
- 2
Add the beef cubes and crumbled bouillon cube, stirring well to coat the meat.
- 3
Brown the beef on all sides, adding small splashes of water as needed to prevent sticking and build a deep color.
- 4
Add the cassava chunks and finely chopped chili. Pour in enough water to cover the ingredients.
- 5
Seal the pressure cooker and cook under pressure for 40 minutes once it reaches full pressure.
- 6
Carefully release the pressure, return to low heat, and stir in the freshly chopped herbs.
- 7
Taste the broth and adjust salt as needed.
- 8
Simmer uncovered for 5–10 minutes until the broth reduces and thickens slightly.
- 9
Serve hot with white rice and farofa (toasted cassava flour) for a truly authentic experience.
💡 Chef's Tip
Remove the fibrous core running through the center of the cassava before cooking. For a creamier broth, mash a few cassava chunks at the end of cooking — they will naturally thicken the sauce.
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