Beef Stew with Cassava: Easy Pressure Cooker Recipe
O beef stew with cassava is the perfect solution for busy days. Without complications, this dish brings flavor and a homemade seasoning that wins over any palate. If you have a pressure cooker, the preparation is even faster and the meat’s texture tender; the cassava absorbs all the seasoning, resulting in an irresistible dish.
Ingredients for Beef Stew with Cassava
Before starting, check the ingredients needed to prepare this tasty recipe:
- 500 g of chuck or beef shank cut into medium cubes
- 500 g of peeled cassava cut into large pieces
- 1 large onion, finely chopped
- 3 crushed garlic cloves
- 2 tablespoons of oil or olive oil
- 1 ripe tomato, peeled and chopped
- 1 tablespoon of tomato paste
- 1/2 chopped bell pepper (optional)
- 1 bay leaf
- Salt and black pepper to taste
- Fresh parsley to finish
- Hot water enough to cover the ingredients
How to Prepare Beef Stew in the Pressure Cooker
See how simple it is to make this comforting dish:
- Heat the oil in the pressure cooker and add the meat cubes. Brown well, stirring occasionally for even cooking.
- Add the onion, garlic, and bell pepper, sautéing quickly to blend the flavors.
- Add the tomato, tomato paste, and mix well.
- Cover with hot water, add the bay leaf, and season with salt and black pepper.
- Close the lid, wait for pressure to build, and cook for about 25 minutes.
- After turning off the heat, safely release the pressure, open the lid and add the cassava. Stir and cover again.
- Cook under pressure for another 15 minutes or until the cassava is tender but not falling apart.
- If you prefer a thicker sauce, cook the stew with the lid open for a few minutes over medium heat.
- Finish with chopped fresh parsley and serve with fluffy rice and farofa for an ideal accompaniment.
What is the Best Meat for Beef Stew with Cassava?
Choosing the right cut is essential to ensure tenderness and flavor. Secondary cuts are ideal because they contain more collagen and fat, essential for prolonged pressure cooking, leaving the dish juicy and full of flavor.
- Chuck: the most popular and affordable, cooks quickly and is flavorful.
- Beef shank: excellent for a rich broth due to its high collagen content.
- Brisket: rarely used but tender and flavorful when cooked slowly.
Avoid leaner cuts like eye round, sirloin, and tenderloin, which do not hold up well to long cooking and may become dry.
Using Frozen or Cooked Cassava
It is possible to use frozen or already cooked cassava, but how you add it to the preparation changes:
- Frozen cassava: thaw it beforehand to prevent the released water from making the broth watery.
- Cooked cassava: add it only at the end, after the meat is cooked, and let it simmer for about 5 minutes.
Remember: raw cassava releases starch, helping to thicken the sauce, ideal for those who like a thick, traditional stew.
No Pressure Cooker? How to Make it
Don’t have a pressure cooker? Don’t worry! Beef stew with cassava can be made in a regular pot, although the process takes longer and requires more attention.
- Use a heavy-bottomed pot to distribute heat evenly and prevent burning.
- Cook over medium-low heat, stirring occasionally to prevent sticking.
- Add hot water gradually to control the broth, without overdoing it.
- First cook the meat until tender before adding the cassava, so it doesn’t fall apart.
This process can take up to 2 hours, but the final flavor makes the wait worthwhile! Enjoy the time in the kitchen, listening to your favorite music or cooking with company.
Conclusion
O beef stew with cassava is a dish full of comfort and versatility. Ideal for large families, it yields plenty and can be easily frozen for future meals. Additionally, it allows many variations: carrot, smoked paprika, pepper— all that and more can be adjusted to your taste without fear of making mistakes.
Want a simple, nutritious, and flavorful dish? This recipe is the answer. Follow our step-by-step, enjoy the tips, and delight yourself.
