Barreado: A Hearty Brazilian Beef Stew

Ingredients

• 1.5 kg (3.3 lbs) beef chuck roast, cut into chunks 1.5 kg (3.3 lbs) beef chuck roast, cut into chunks
• 2 onions, finely chopped 2 onions, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 bay leaves 2 bay leaves
• 4 cloves 4 cloves
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 2 tablespoons water 2 tablespoons water
• Rice, for serving Rice, for serving
• Farofa, for serving Farofa, for serving
• Slices of orange, for serving Slices of orange, for serving

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 25g (Saturated Fat: 8g)
• Carbohydrates: 10g (Sugars: 3g)
• Protein: 45g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the beef chunks, onions, garlic, tomatoes, bay leaves, cloves, cumin, paprika, salt, and pepper. Mix well to ensure the meat is evenly coated with the spices. Let it marinate in the refrigerator for at least 2 hours or overnight for maximum flavor.
2. 2.
   Heat the vegetable oil in a large pot over medium heat. Add the marinated beef and cook until browned on all sides.
3. 3.
   Reduce the heat to low and cover the pot. Allow the beef to simmer for about 4-5 hours, or until it becomes tender and easily falls apart.
4. 4.
   In a small bowl, mix the flour and water to create a paste. Remove the lid from the pot and gradually add the paste, stirring well to thicken the stew.
5. 5.
   Continue cooking uncovered for an additional 30 minutes, stirring occasionally, until the stew reaches the desired consistency.
6. 6.
   Serve the Barreado hot with rice, farofa, and slices of orange. Enjoy the rich flavors of this Brazilian delicacy!

Treat your ingredients with care...

• Beef chuck roast — Choose a well-marbled cut of beef for maximum tenderness. Trim any excess fat before cutting into chunks.
• Farofa — Toast the cassava flour in a dry pan until golden brown for a nutty flavor and crunchy texture.

Tips & Tricks

• For an extra smoky flavor, you can add a small amount of smoked paprika to the marinade.
• If you prefer a thicker stew, you can increase the amount of flour and water paste.
• Leftover Barreado can be refrigerated and reheated the next day, allowing the flavors to further develop.

Serving advice

Serve the Barreado in deep bowls, allowing the stew to be the star of the dish. Garnish with fresh parsley for a pop of color.

Presentation advice

To enhance the visual appeal, serve the Barreado with a sprinkle of chopped green onions on top. The vibrant green color will contrast beautifully with the rich brown stew.