Claypot beef stew

Claypot beef stew


This is Brazil
Stuart Scott

Barreado is a type of stew that’s cooked in a claypot, sealed with dough. It’s famous in the small town of Morretes in the state of Paraná and was originally conceived as an easy source of energy for carnival revellers who partied throughout the night. Nowadays people travel to Morretes via the Serra Verde Express – a spectacular railway that connects the capital to the coast – to marvel at the enchanting scenery and try the famous barreado.


Quantity Ingredient
1kg stewing beef, cut into cubes, (see note)
100g bacon, cut into thin strips
3 onions, chopped
6 garlic cloves, chopped
60g chives, snipped
4 bay leaves
1 teaspoon ground cumin
500g cassava flour or plain flour, (see glossary)
2 bananas, chopped
chilli sauce, to serve


  1. Arrange the beef, bacon, onions, garlic, chives, bay leaves and cumin in layers in a claypot. Cover with the lid.
  2. Set aside 2 tablespoons of the flour. Put most of the remaining flour in a large bowl and gradually mix in 340 ml water to make a firm dough, adding the rest of the flour if needed. Mould the dough around the rim of the claypot to seal the lid.
  3. Put the claypot over a low heat and cook for 8 hours.
  4. Put the reserved 2 tablespoons of flour in a deep serving dish. Crack open the dough seal, spoon the stew into the serving dish and stir until creamy. Serve the stew with the bananas and chilli sauce.


  • We suggest using osso buco or gravy beef. The stew is best cooked on a wood stove. You can also use a cast-iron casserole if you do not have a claypot.
This is Brazil
Fernanda de Paula
Shelley Hepworth
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