BarreadoCumin Beef Stew

Slow-Braised Clay Pot Beef Stew.

• 8 servings
• Prep 25 mins
• Cook 8–10 hours
• Paraná (Coastal South)

Ingredients

• •1.5 kg (3.3 lbs) Beef Chuck Roast, Rump, or Flank (Músculo or Coxão Duro), cut into 2-inch cubes
• •200g (0.4 lbs) Thick-cut Bacon, diced
• •3 medium Yellow onions, chopped
• •6 cloves Garlic, minced
• •3 Bay leaves
• •1 tsp Ground Cumin
• •1 tsp Ground Allspice (Pimenta da Jamaica)
• •3 tbsp Red wine vinegar
• •2 tbsp Salt
• •1 tsp Black pepper
• •1.5 cups Water or Beef broth

Clay Pot Seal (Luto)

• •1 cup All-purpose flour or Cassava flour
• •1/2 cup Warm water (mixed into a thick dough seal)

To Serve

• •Raw Cassava flour (Farinha de Mandioca)
• •Sliced Bananas (Prata or Cavendish)

Method

1. Marinate MeatIn a large bowl, combine beef cubes, bacon, onions, garlic, bay leaves, cumin, allspice, vinegar, salt, pepper, and water. Cover and refrigerate for at least 2 hours (or overnight).
2. Layer in Clay PotTransfer the meat, vegetables, and all marinade juices into a deep heavy clay pot or Dutch oven.
3. Seal the Lid (Barrear)Mix flour and water into a soft paste. Apply the paste around the rim of the pot and press the lid tightly down to completely seal the seam, trapping all steam inside.
4. Slow BraiseBake in a preheated oven at 275°F (135°C) for 8 to 10 hours without opening the seal. The meat should break down entirely into tender shreds.
5. Crack the Seal & MixCarefully crack open the dried flour seal. Remove bay leaves. Stir vigorously with a wooden spoon—the beef will shred into stringy, melt-in-your-mouth gravy.
6. Prepare the Plate (*Pirão*)Spoon raw cassava flour into the bottom of a deep dish. Pour piping hot barreado stew directly over the flour and whisk quickly with a fork until it forms a smooth, velvety paste (Pirão). Top with fresh banana slices.

Questions