Braised Beef Ribs and Creamy Cassava Stew

Name: Braised Beef Ribs and Creamy Cassava Stew
Prep time: 60 min
Total time: 60 min
Yield: 6 servings
Cuisine: Brésilienne
Ingredients: 1 kg (2.2 lbs) fresh cassava (yuca), peeled and cubed; 1 kg (2.2 lbs) lean beef short ribs; 200 g (7 oz) smoked sausage or chorizo, diced; 2 tbsp dried onion flakes; 1 ripe tomato, chopped; 1 tbsp vegetable oil; ½ tbsp garlic powder; Fresh parsley and chives, chopped, to taste; Black pepper to taste; Salt to taste; Beef broth, to taste

By Marie Lefebvre · Updated October 20, 2026

A hearty Brazilian-inspired stew featuring tender braised beef ribs and creamy mashed cassava in a rich, aromatic broth. This comforting one-pot meal is effortlessly satisfying, perfect for cozy family dinners. The cassava melts into the broth creating a velvety, irresistible texture.

Prep⏱️ 60 min

Servings👥 6 servings

Difficulty📊 Medium

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🛒 Ingredients

6 servings

1 kg (2.2 lbs) fresh cassava (yuca), peeled and cubed
1 kg (2.2 lbs) lean beef short ribs
200 g (7 oz) smoked sausage or chorizo, diced
2 tbsp dried onion flakes
1 ripe tomato, chopped
1 tbsp vegetable oil
½ tbsp garlic powder
Fresh parsley and chives, chopped, to taste
Black pepper to taste
Salt to taste
Beef broth, to taste

🛍️ Recommended tools

🥩Poêle fonteSee on Amazon →🌡️Thermomètre sondeSee on Amazon →🔪Couteau de chefSee on Amazon →

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Directions

1
Season the beef ribs with garlic powder, salt, black pepper, and a splash of broth. Marinate in the refrigerator for 1 hour.
2
Heat the oil in a pressure cooker over high heat. Sear the ribs until golden brown on all sides.
3
Add the sausage, onion flakes, tomato, parsley and chives. Stir well and adjust seasoning.
4
Cover with hot beef broth. Close the pressure cooker and cook under pressure for 30 minutes, or until the meat is very tender.
5
Remove the beef ribs and set aside. Keep the broth in the pot.
6
In a separate saucepan, cook the cassava cubes in salted water for about 20 minutes until tender. Reserve the cooking water.
7
Mash the cassava with a fork until you get a rustic purée.
8
Stir the mashed cassava into the reserved broth. Add some cassava cooking water if needed to reach your desired consistency.
9
Return the beef to the pot and warm through over low heat for 5 minutes, stirring gently.
10
Serve hot in deep bowls, garnished with fresh parsley and chives.

💡 Chef's Tip

Add a beef marrow bone to the pressure cooker for extra depth of flavor. Frozen cassava works just as well as fresh. Leftovers taste even better the next day as the flavors meld together.