Brazilian Gaucho Stew with Araucaria Pine Nuts and Mixed Meats

Name: Brazilian Gaucho Stew with Araucaria Pine Nuts and Mixed Meats
Prep time: 40 min
Total time: 40 min
Yield: 8 servings
Cuisine: Brésilienne
Ingredients: 500 g beef chuck or rump, cut into cubes; 500 g pork shoulder, cut into cubes; 500 g smoked calabresa sausage, sliced; 100 g smoked bacon, diced; 500 g cooked Araucaria pine nuts, halved; 2 onions, chopped; 8 garlic cloves, minced; 1 green bell pepper, diced; 1 red bell pepper, diced; 1 carrot, sliced into rounds; 3 tomatoes, diced; 2 tablespoons olive oil; Fresh parsley, chopped; Salt and black pepper to taste

By Marie Lefebvre · Updated October 25, 2026

A bold, warming stew from the deep south of Brazil, where tender beef, pork, smoky sausage and unique Araucaria pine nuts come together in a cast-iron pot. This rustic gaucho recipe is packed with rich aromas and vibrant vegetables, ideal for a hearty family dinner. Once you try it, it becomes a staple.

Prep⏱️ 40 min

Servings👥 8 servings

Difficulty📊 Medium

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🛒 Ingredients

8 servings

500 g beef chuck or rump, cut into cubes
500 g pork shoulder, cut into cubes
500 g smoked calabresa sausage, sliced
100 g smoked bacon, diced
500 g cooked Araucaria pine nuts, halved
2 onions, chopped
8 garlic cloves, minced
1 green bell pepper, diced
1 red bell pepper, diced
1 carrot, sliced into rounds
3 tomatoes, diced
2 tablespoons olive oil
Fresh parsley, chopped
Salt and black pepper to taste

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Directions

1
In a cast-iron pot, cook the bacon over medium heat with a drizzle of oil until golden and slightly crispy. Remove and set aside.
2
In the same pot, sear the beef and pork cubes in small batches until well browned on all sides. Set aside. Repeat with the sausage slices.
3
Sauté the onions and bell peppers for 5 minutes. Add the garlic and carrot and cook for another 3 minutes until softened.
4
Stir in the tomatoes and cook 5 minutes until they break down. Return all meats to the pot and add the Araucaria pine nuts.
5
Stir gently, season with salt and pepper, and simmer on low heat for 10 minutes so all flavors meld together.
6
Top with fresh chopped parsley and serve hot alongside white rice.

💡 Chef's Tip

Araucaria pine nuts (pinhão) are available at Brazilian or Latin American specialty stores — cooked chestnuts work as a great substitute. Always sear meats in batches to build deep, roasted flavor rather than steaming them.