Description
This comforting Brazilian Beef Stew is a wholesome, nutrient-dense dish that brings a sense of calm to your kitchen. Featuring tender beef, aromatic garlic, earthy cumin, and the natural sweetness of butternut squash and carrots, this stovetop stew is both satisfying and light. Perfect for mindful meal prep, it is a nourishing, whole-food meal that reheats beautifully for a hearty, healthy lunch or dinner on any busy evening.
Ingredients
2.5 lbs beef stew meat, cut into uniform chunks
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon ground cumin
3 tablespoons olive oil
1 yellow onion, finely chopped
4 garlic cloves, minced
1 tablespoon tomato paste
3 cups beef broth
1 cup baby carrots
10 oz butternut squash, peeled and cubed
2 tablespoons apple cider vinegar
Instructions
Season the beef chunks with salt, pepper, and ground cumin.
Heat olive oil in a large pot or Dutch oven over medium-high heat.
Sear the beef in batches until browned on all sides, then remove and set aside.
In the same pot, sauté the onion until translucent, then add the garlic and cook until fragrant.
Stir in the tomato paste and cook for one minute to develop the flavor.
Return the beef to the pot and pour in the beef broth and apple cider vinegar.
Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 60-90 minutes until the meat is tender.
Add the carrots and butternut squash, and continue to cook for another 20-30 minutes until vegetables are fork-tender.
Adjust seasoning with salt and pepper as needed before serving.
Notes
Ensure the beef broth is high quality and free of alcohol or non-halal additives. This stew can also be prepared in a slow cooker on low for 6-8 hours or in a pressure cooker for 30-40 minutes. Store leftovers in an airtight container for up to 4 days.
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 4g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 6g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 110mg