Hearty Cassava and Beef Stew
A thick, warming stew where tender chunks of cassava and slow-braised beef come together in a rich, golden broth. Quick to prepare in a pressure cooker, this budget-friendly one-pot meal is deeply satisfying and packed with flavour. Perfect for a comforting weeknight dinner the whole family will love.
🛒 Ingredients
5 servings
- 500 g cassava (yuca), peeled and cubed
- 300 g beef chuck or short ribs, cubed
- 80 g smoked bacon lardons
- 1 beef bouillon cube
- 2 garlic cloves, minced
- 1 medium onion, finely chopped
- A handful of fresh parsley or cilantro
- Salt and black pepper to taste
- 2 tablespoons neutral oil
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Directions
- 1
Cut the beef and cassava into medium-sized cubes, roughly 3 cm each.
- 2
In a pressure cooker, cook the bacon over medium heat for 3 minutes until golden and slightly crispy.
- 3
Add the oil, garlic and onion; sauté for 2–3 minutes until softened and lightly golden.
- 4
Add the beef cubes and stir-fry until all the released moisture has evaporated.
- 5
Add the cassava and pour in enough water to cover all the ingredients.
- 6
Crumble in the bouillon cube, season with salt and pepper, and stir to combine.
- 7
Lock the pressure cooker lid and cook for 25 minutes from the moment the valve begins to hiss.
- 8
Release the pressure and check that the beef and cassava are very tender and the broth is thick.
- 9
If needed, return to the heat with the lid on for 5 more minutes, checking the liquid level first.
- 10
Stir in the fresh herbs and serve immediately, piping hot.
💡 Chef's Tip
Yellow-fleshed cassava becomes the creamiest after cooking and naturally thickens the broth. Leftovers reheat beautifully the next day — the stew gets even richer overnight.
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