Brazilian · intermediate
Brazilian Spiced Beef Barreado With Toasted Cassava Flour
A comforting slow-simmered halal beef stew inspired by Paraná traditions, braised with onions, bay leaf, and cumin until melt-in-your-mouth tender.
- PREP TIME
- 15 min
- COOK TIME
- 95 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Pat beef chuck cubes completely dry and season evenly with salt, black pepper, and ground cumin.
- 02
Heat vegetable oil in a heavy Dutch oven over medium-high heat and sear beef cubes in batches until deeply browned on all sides, about 6-8 minutes.
- 03
Remove beef temporarily, then add sliced yellow onions and minced garlic to the pot, cooking for 5 minutes until softened and translucent.
- 04
Pour in halal beef broth and add bay leaves, using a wooden spoon to scrape up all browned bits from the bottom of the pot.
- 05
Return beef to the Dutch oven, cover with a tight-fitting lid, turn heat to low, and simmer gently for 90 minutes until meat is fork-tender.
- 06
Uncover pot and use two forks to gently shred the beef into thick ribbons within its natural pan gravy.
- 07
Ladle beef stew into warm bowls and serve sprinkled generously with toasted cassava flour for texture.
A LITTLE KITCHEN KNOW-HOW
Low-Moisture Braising
Cooking meat slowly in a sealed environment traps moisture, breaking down tough collagen into tender gelatin.
Notes from the kitchen
- Keep the lid tightly sealed during the braise to trap steam, ensuring the meat becomes tender without losing moisture.
- Toasted cassava flour absorbs liquid quickly, adding a nutty crunchy accent when sprinkled right before eating.
- Original home-cooking adaptation inspired by Brazilian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.