Bean, squash and meat stew

Borrowing Brazilian ingredients and flavour combinations, this hearty stew from Rosana McPhee can be made in 30 minutes. The perfect dish to whip up for a mid-week supper.

First published in 2015

Beans are the staple of the Brazilian diet. They are usually eaten with protein (meat or eggs), salad and farofa. This simple one-pot dish can be made in advance. It's full of goodness: pulses, vegetables, protein and dairy in the one recipe.

The original recipe contains a mild mid-soft cheese called prato that is diced just before serving. This cheese texture is similar to the Danish Danbo cheese; it is yellow in color, very mild in flavor and not too complex. I just added mozzarella cheese grated on top and grilled just before serving. A satisfying course perfect for cold days.





In a saucepan, heat the oil and fry the meat, onions and garlic until browned and very tender
Add the squash, spring onions, beans and beef stock to the pan and simmer for about 10–12 minutes, until the squash is cooked
Season with salt, pepper and chilli. Garnish with a sprinkling of thyme
Divide between heatproof bowls and scatter over some torn mozzarella. Place under the grill until the mozzarella has melted, allow to cool a little and serve
First published in 2015

Brazilian food and travel blogger, living in London.

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