This robust Meat and Manioc Stew, also known as Vaca à Moda Baiana, is a traditional Brazilian delicacy rich in flavors and tender meats. The stew is slow-cooked to bring out the full depth of its ingredients, featuring manioc, a starchy root vegetable that adds a distinct texture. Infused with aromatic spices and herbs, the hearty broth makes this dish a comforting meal suited for cooler evenings or special occasions. Experience a taste of Brazil with this flavorful and filling stew that is sure to warm you up.

Ingredients

• 2 lbs beef chuck, cubed
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 cups manioc, peeled and cubed
• 1 Tbsp paprika
• 1 tsp cumin
• 4 cups beef broth
• 2 cups diced tomatoes
• 1 cup bell peppers, diced

Instructions

1. In a large pot, heat 2 tablespoons of oil over medium-high heat.
2. Add the beef chuck and brown on all sides for about 5 to 7 minutes.
3. Add the onions and garlic, and sauté for 2 to 3 minutes until fragrant.
4. Stir in the paprika and cumin, cooking for another minute to release the flavors.
5. Add the manioc, beef broth, diced tomatoes, and bell peppers to the pot.
6. Bring the mixture to a boil, then reduce heat to low and cover.
7. Simmer for 1.5 to 2 hours until the meat is tender and the flavors have melded.
8. Check the seasoning and adjust with salt and pepper if necessary before serving.

Keywords: Dinner, Manioc, Comfort Food, Beef, Root Vegetable, Stew, Brazilian

Spice Rack: Paprika, Cumin

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