Puchero / Barreado (Slow-Cooked Clay Pot Beef Stew)

• Prep time: 20 minutes

• Cook time: 12 hours

• Total time: 12 hours 20 minutes

• Servings: 8 servings

• Country of Origin: Brazil

• Description: A famous traditional beef stew from southern Brazil, slow-cooked in a sealed vessel until the meat shreds effortlessly into a fragrant, spice-infused gravy.

• Presentation & How It's Eaten: Spooned over cassava flour (farofa) in a wide dish and mixed continuously until it forms a hot, thick porridge-like paste. Served with sliced bananas.

• Ingredients:

  • 3 lbs beef chuck or rump roast, cut into 2-inch chunks

  • 1/4 lb bacon, chopped

  • 2 medium yellow onions, diced

  • 4 cloves garlic, minced

  • 3 ripe tomatoes, chopped

  • 2 tbsp red wine vinegar

  • 3 dried bay leaves

  • 1/2 tsp ground cumin

  • 1/2 tsp ground allspice

  • 1 cup water or beef stock

  • Salt and black pepper, to taste

• Step-by-Step Directions:

  • Layer Ingredients: In a Dutch oven or heavy clay pot, layer chopped bacon, onions, garlic, tomatoes, and beef chunks.

  • Season: Add red wine vinegar, bay leaves, cumin, allspice, water, salt, and black pepper. Do not stir.

  • Seal Vessel: Cover tightly with a lid (traditionally sealed with a flour-and-water paste to trap steam).

  • Slow Cook: Bake in an oven set to 250°F (120°C) or cook on lowest stovetop setting for 10–12 hours without opening the pot.

  • Shred & Serve: Unseal the pot, discard bay leaves, and stir vigorously until the meat shreds completely into the rich gravy.

• Optional: Mix cassava flour directly into the hot beef broth at the table for the traditional paste-like consistency.

• Cooking Tips: Low, continuous heat is vital; keeping the pot strictly sealed prevents moisture loss and ensures melted tender beef.

• Nutrition Facts:

  • Calories: ~420 kcal

  • Total Fat: 22g

  • Saturated Fat: 8g

  • Cholesterol: 110mg

  • Sodium: 480mg

  • Total Carbohydrates: 7g

  • Dietary Fiber: 1.5g

  • Sugars: 3g

  • Protein: 46g