Name: Slow-Cooked Rio Bean Stew Style with Beef
Prep time: 20 min
Cook time: 360 min
Total time: 390 min
Ingredients: 500 g beef chuck, cut into 2.5 cm cubes; 300 g dried Rio beans (or black beans), soaked overnight; 1 medium onion, chopped (approx. 150 g); 3 cloves garlic, minced; 2 medium tomatoes, diced (approx. 250 g); 1 bell pepper, diced (approx. 150 g); 1 tsp cumin; 1 tsp paprika; 1 bay leaf; 1 L beef broth; Salt and pepper to taste; 3 tbsp olive oil; Fresh cilantro for garnishing (optional); Sliced jalapeños for extra heat (optional)

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Slow-Cooked Rio Bean Stew Style with Beef

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Experience the heartwarming flavors of Rio de Janeiro with this delightful slow-cooked bean stew infused with tender beef. This recipe is all about embracing the comforting, home-cooked essence of Brazilian cuisine. Feel free to add your twist by introducing different veggies or spices—cooking is all about making it your own!

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Prep Time 20

Cook Time 6

Total Time 6 30

Servings: 6

Course: South America

Cuisine: Brazilian

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

500 g beef chuck, cut into 2.5 cm cubes
300 g dried Rio beans (or black beans), soaked overnight
1 medium onion, chopped (approx. 150 g)
3 cloves garlic, minced
2 medium tomatoes, diced (approx. 250 g)
1 bell pepper, diced (approx. 150 g)
1 tsp cumin
1 tsp paprika
1 bay leaf
1 L beef broth
Salt and pepper to taste
3 tbsp olive oil
Fresh cilantro for garnishing optional
Sliced jalapeños for extra heat optional

Equipment

Slow cooker
Chef's knife
Large mixing bowl
Wooden spoon
Ladle

Method

Rinse the soaked beans and drain them. Set aside.
In a large skillet, heat olive oil over medium-high heat. Add beef cubes and brown on all sides, about 5 minutes.
In the same skillet, add onion, garlic, bell pepper, and sauté until softened, about 3-4 minutes.
Transfer the beef and sautéed vegetables to the slow cooker. Add in the tomatoes, cumin, paprika, bay leaf, soaked beans, and beef broth. Stir to combine.
Cover the slow cooker and set it to low. Cook for 6 hours, or until the beans are tender and the beef is fork-tender.
Once cooked, taste and adjust seasoning with salt and pepper as needed.
Ladle the stew into deep bowls. Garnish with fresh cilantro and sliced jalapeños, if desired.

Nutrition

Calories: 450kcalCarbohydrates: 40gProtein: 30gFat: 15gSodium: 600mgPotassium: 800mgFiber: 12gSugar: 4gVitamin A: 400IUVitamin C: 30mgCalcium: 50mgIron: 3mg

Notes

Feel free to swap Rio beans for black beans if you can't find them—both work beautifully in this dish!
If you want to experiment, consider adding diced carrots or zucchini for extra nutrition.
The stew can be refrigerated for up to 3 days or frozen for up to 3 months. Just reheat gently on the stove or in a microwave before serving.
Enjoy the process and let the rich, comforting flavors of Brazil take you on a culinary journey!

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Slow-Cooked Rio Bean Stew Style with Beef