Barreado is a famous slow-cooked beef stew from Paraná in southern Brazil, traditionally served with cassava flour, rice, and banana.
A tightly covered pot lets the beef soften into the seasoned broth, while a splash of vinegar gives the rich stew its characteristic lift.
Keep the lid tightly sealed while the beef cooks; the gentle trapped steam is what creates barreado’s spoon-tender texture.
Serving Suggestions
Serve the stew with white rice, sliced banana, and a spoonful of toasted cassava flour stirred into the broth.
Recipe Notes
Barreado tastes even better the next day. Cool it quickly, refrigerate for up to three days, and reheat gently.
Brazilian Barreado (Slow-Cooked Beef and Cassava Stew)
A deeply savory Paraná-style beef stew served with rice, banana, and cassava flour.
Ingredients
Equipment
Method
Brown the beef:
- Pat the beef dry. Heat the oil in a heavy Dutch oven and brown the pieces in batches, then transfer them to a plate.
Build the pot:
- Add the onions and cook until softened. Stir in the garlic, tomatoes, bay leaves, cumin, paprika, cloves, salt, pepper, stock, and vinegar. Return the beef and toss to coat.
Slow-cook the stew:
- Cover the Dutch oven tightly and cook over very low heat for about 3 1/2 hours, turning the beef once, until it breaks apart easily. Add a splash of stock if the pot looks dry.
Serve:
- Shred the beef into the sauce. Spoon the barreado into bowls with warm rice, sliced banana, and toasted cassava flour.
Nutrition
Notes
- A parchment round pressed directly over the stew before the lid helps create a tight seal.
- The cassava flour thickens the broth at the table; add it a little at a time so the stew stays spoonable.
