Brazilian Beef Rib and Cassava Stew
A hearty, slow-simmered stew straight from Brazilian home cooking, where tender cassava melts into a rich, naturally thickened broth. Juicy beef ribs and warm spices come together for a deeply satisfying one-pot meal. Perfect for feeding a crowd on a cozy evening.
🛒 Ingredients
5 servings
- 1.5 kg (3.3 lb) pre-cooked beef short ribs
- 1 kg (2.2 lb) cassava (yuca), peeled and cut into chunks
- 4 ripe tomatoes, roughly chopped
- 3 tbsp dried minced onion
- 3 garlic cloves, minced
- 3 natural beef bouillon cubes
- 1 tbsp sweet paprika
- Fresh parsley, chopped, to taste
- Chili pepper, salt and black pepper to taste
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Directions
- 1
In a large pot, sauté the cassava chunks in a drizzle of oil over medium heat for 5 minutes.
- 2
Cover with water, add the bouillon cubes, and simmer until the cassava is fork-tender, about 20 minutes.
- 3
Stir in the chopped tomatoes, dried onion, garlic and paprika. Cook for another 10 minutes over medium heat.
- 4
Add the pre-cooked beef ribs, stir gently, and let everything simmer on low heat for 40 minutes until flavors meld.
- 5
Taste and adjust seasoning with salt, pepper and chili to your liking.
- 6
Finish with a generous handful of fresh chopped parsley and serve piping hot.
💡 Chef's Tip
Cassava releases natural starch as it cooks, naturally thickening the broth — the longer it simmers, the creamier the sauce. Add a splash of hot water if it reduces too much.
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