Entree: Brazil – Parana – Barreado (Slow-braised, shredded beef stew from Paraná traditionally served with cassava flour and banana)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 7 hrs

Total 7 hrs 30 min

Ingredients

- 4 lb (1.8 kg) beef chuck, trimmed and cut into 2–3 inch (5–7 cm) pieces
- 8 oz (225 g) pork belly or smoked bacon, chopped
- 2 tbsp (30 ml) lard or vegetable oil
- 2 large onions, sliced
- 6 cloves garlic, crushed
- 1 cup (240 g) crushed canned tomatoes
- 2 tbsp (30 g) tomato paste
- 2 cups (480 ml) beef stock, plus extra as needed
- 1 cup (240 ml) dark beer or additional stock
- 3 bay leaves
- 1 tsp (5 g) coarse sea salt, or to taste
- 2 tsp (4 g) freshly ground black pepper
- 1/4 tsp (0.5 g) ground cloves
- 1 tbsp (15 ml) cachaça or brandy (optional)
- 2 ripe bananas (for serving)
- 2 cups (200 g) farinha de mandioca (cassava flour) for serving
- Fresh chopped parsley or cheiro-verde for garnish (optional)

Instructions

1. Preheat a heavy Dutch oven or ovenproof pot over medium-high heat. Add lard or oil and brown the pork belly or bacon until some fat is rendered, about 4–5 minutes.
2. Add beef pieces in batches and brown on all sides, 6–8 minutes per batch. Remove browned beef and set aside.
3. Reduce heat to medium, add onions and cook until softened and beginning to brown, about 6 minutes. Add garlic and cook 1 minute more.
4. Stir in crushed tomatoes and tomato paste; cook 2–3 minutes to combine. Return beef and pork to the pot. Add beer, beef stock, bay leaves, cloves, salt, pepper, and cachaça if using. The liquid should come about halfway up the meat; add more stock if needed.
5. Bring to a gentle simmer, cover the pot tightly (traditionally sealed with a strip of dough or banana leaf; a tight-fitting lid is fine), reduce heat to very low and braise on the stovetop or in a 300°F (150°C) oven for 5–7 hours, until meat is falling apart and very tender.
6. Remove large pieces of meat and shred with two forks. Skim excess fat from the braising liquid, then return shredded meat to the pot and simmer uncovered over low heat for 10–15 minutes to reduce and concentrate the sauce, adjusting seasoning.
7. To serve, place a generous scoop of stew on a plate and sprinkle with farinha de mandioca (guests may mix farinha into the sauce to thicken to their liking). Serve with halves or slices of ripe banana and a sprinkle of parsley or cheiro-verde.
8. Leftovers keep well and often taste better the next day; gently reheat and add a splash of stock if the sauce becomes too thick.