Brazilian Mounjaro Recipe
Nothing warms the soul like my Brazilian Mounjaro Recipe, a comforting meat stew thickened with tapioca flour and cassava flour, blending earthy notes of South American cuisine into a modern traditional dish. Simple to prep, protein-rich, and naturally gluten-free, it’s the kind of meal that feels like a hug in a bowl.
Ingredients
- 2 lbs lean beef chuck, cut into 1" cubes (grass-fed if possible)
- 2 tbsp olive oil (or avocado oil)
- 1 large yellow onion, diced
- 4 cloves garlic cloves, finely minced
- 1 red bell pepper, chopped
- 1 14 oz can diced tomatoes (fire-roasted adds depth)
- 4 cups low-sodium beef broth (homemade or Kitchen Basics)
- 2 tbsp tapioca flour (Bob’s Red Mill recommended)
- 2 tbsp cassava flour (sub arrowroot or potato starch)
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp red pepper flakes (optional, for a kick)
- Salt & freshly ground black pepper, to taste
- 1/4 cup chopped fresh cilantro (garnish)
- Lime wedges, for serving
Instructions
- Heat oil in a large Dutch oven over medium-high. Add beef in batches, browning on all sides—about 6 minutes per batch—to seal in juices.2 tbsp olive oil (or avocado oil)
- Transfer beef to a plate; reduce heat to medium. Sauté onion and bell pepper until softened, roughly 5 minutes, stirring so garlic doesn’t burn.1 large yellow onion, diced, 1 red bell pepper, chopped
- Stir in garlic, cumin, paprika and red pepper flakes. You’ll smell those spices bloom—about 1 minute.4 cloves garlic cloves, finely minced, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp red pepper flakes (optional, for a kick)
- Return beef to pot. Pour in tomatoes and broth. Bring mixture to a gentle boil.1 14 oz can diced tomatoes (fire-roasted adds depth), 4 cups low-sodium beef broth (homemade or Kitchen Basics)
- Reduce to a low simmer, cover loosely, and let cook for 50–60 minutes, stirring occasionally. Meat should be fall-apart tender.
- In a small bowl, whisk tapioca and cassava flours into ½ cup cold broth until smooth. Slowly stir into stew; simmer 5 more minutes until it thickens.2 tbsp tapioca flour (Bob’s Red Mill recommended), 2 tbsp cassava flour (sub arrowroot or potato starch)
- Season with salt and pepper, then turn off heat. Taste—if it needs brightness, squeeze in lime juice. Garnish with cilantro. Serve piping hot with rice, pão de queijo, or a crisp green salad.Salt & freshly ground black pepper, to taste, 1/4 cup chopped fresh cilantro (garnish), Lime wedges, for serving
Notes
– Choose well-marbled beef for tenderness; trim excess fat to control calories.
– Whisk flours into cold broth first to prevent lumps.
– Fire-roasted tomatoes bring a smoky note, but plain diced will do just fine.
– Whisk flours into cold broth first to prevent lumps.
– Fire-roasted tomatoes bring a smoky note, but plain diced will do just fine.
Love this recipe?Follow us at @thenandnowspace for more