Brazilian Beef Stew

  • 25 Nov - 01 Dec, 2017
  • Mag The Weekly
  • Cookery


· ¼ cup olive oil

· 1 white onion, sliced

· 3 garlic cloves, minced

· ½ cup tomato sauce or 2tbsp tomato paste

· 1tbsp all-purpose flour

· 1tbsp seasoned vegetable stock

· 2lb chuck roast, cut into chunks


· 1 tbsp garlic powder

· 1 tsp onion powder

· ½ tsp red pepper flakes

· ½ tsp oregano

· 2 bay leaves

· Salt and pepper, to taste


· ½ butternut squash

· 1 sweet potato

· 2 large carrots

· 1 plantain

· 15 ladyfingers

· Fresh coriander, to garnish


Heat oil in a large pot. Add onions and cook until soft, about three minutes. Add garlic and cook until fragrant then stir in tomato sauce, flour and vegetable stock. This will quickly turn into a thick sauce. Add galf cup water and continue stirring. Next, add in beef, all the spices and along with four cups of water. Cover and cook on medium heat for an hour. Cut up the vegetables into small cubes or chunks. The ladyfinger cooks very fast, so keep it as a whole. Simply add the veggies to the pot but do not turn it or stir otherwise the veggies will fall to the bottom of the pan, causing them to cook too fast and becoming mushy. Add in three more cups of water and coriander on top. Cover and cook for an additional 45 minutes or until veggies have softened. Serve it right out of the pot or in a shallow dish without mushing the vegetables.