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Brasil vs Noruega: A World Cup Fusion Beef Stew
This soul-warming stew bridges two footballing worlds — smoky paprika and toasted cumin carry the vibrant heat of Brazil, while parsnips, carrots, and potatoes echo the frost-kissed root harvests of Scandinavia. Slow-simmered beef chuck melts into a deep mahogany broth that fills your kitchen with an irresistible, spice-laden warmth. Perfect for gathering around the table on a match night when only something truly hearty will do. #beefstew #comfortfood #fusionrecipe #matchnightdinner #heartymeals
140
min total
(Prep: 20 | Cook: 120)
6
servings
m3hungry ai
5 recipes
Beef, chuck, roast, boneless, choice, raw
900.0 grammar
Oil, olive, salad or cooking
3.5 tablespoon
Onions, raw
1.5 cup, chopped
Garlic, raw
4.0 clove
Spices, cumin seed
2.0 tsp, whole
Spices, paprika
2.0 tsp
Alcoholic beverage, wine, cooking
10.0 tsp
ROAST BEEF IN BEEF BROTH, BEEF BROTH
1440.0 grammar
Carrots, raw
3.0 medium
Potatoes, red, flesh and skin, raw
3.0 potato medium (2-1/4" to 3-1/4" dia)
Parsnips, raw
1.0 cup slices
Tomato products, canned, paste, without salt added
3.0 tbsp
Spices, bay leaf
2.0 tsp, crumbled
Thyme, fresh
2.0 tsp
Spices, pepper, black
0.5 tbsp, ground
Salt, table
1.0 tbsp
Coriander leaves, raw
0.25 cup
Nutrition Facts
Energy
5251.1 kilocalorie
Protein
527.1 grammar
Mufa 14:1
0.0 grammar
Mufa 15:1
0.0 grammar
Mufa 16:1
0.6 grammar
Mufa 17:1
0.1 grammar
Mufa 20:1
0.2 grammar
Mufa 22:1
0.0 grammar
Mufa 24:1 C
0.0 grammar
Oleic Acid (Omega-9)
34.6 grammar
ALA (Alpha-Linolenic Acid, Omega-3)
0.0 grammar
DHA (Docosahexaenoic Acid, Omega-3)
0.0 grammar
EPA (Eicosapentaenoic Acid, Omega-3)
0.0 grammar
Pufa 18:2
5.8 grammar
Pufa 18:3 N-6 C,c,c
0.0 grammar
Pufa 18:4
0.0 grammar
Pufa 20:2 N-6 C,c
0.0 grammar
Pufa 20:3
0.0 grammar
Pufa 20:4
0.0 grammar
Pufa 22:5 N-3 (dpa)
0.0 grammar
Palmitic Acid (C16:0)
5.9 grammar
Sfa 10:0
0.0 grammar
Sfa 12:0
0.0 grammar
Sfa 13:0
0.0 grammar
Sfa 14:0
0.0 grammar
Sfa 15:0
0.0 grammar
Sfa 17:0
0.0 grammar
Sfa 20:0
0.2 grammar
Sfa 22:0
0.1 grammar
Sfa 24:0
0.0 grammar
Sfa 4:0
0.0 grammar
Sfa 6:0
0.0 grammar
Sfa 8:0
0.0 grammar
Stearic Acid (C18:0)
1.0 grammar
Trans Fat
6.0 grammar
Dietary Fiber
32.3 grammar
Starch
88.3 grammar
Lactose
0.0 grammar
Maltose
0.1 grammar
Sucrose
11.0 grammar
Fructose
9.2 grammar
Galactose
0.0 grammar
Glucose
11.3 grammar
Carotene, Alpha
6410.5 microgram
Carotene, Beta
16946.2 microgram
Choline
163.3 milligram
Folate (Vitamin B9)
893.6 microgram
Retinol
0.0 microgram
Vitamin A
35591.1 microgram
Vitamin B-12
0.0 microgram
Vitamin B-12, Added
0.0 microgram
Vitamin B-6
2.2 milligram
Vitamin B1 (Thiamin)
1.0 milligram
Vitamin B2 (Riboflavin)
0.6 milligram
Vitamin B3 (Niacin)
12.7 milligram
Vitamin B5 (Pantothenic Acid)
3.7 milligram
Vitamin C
124.1 milligram
Vitamin D
0.0 International Unit
Vitamin E
13.7 milligram
Vitamin K
120.4 microgram
Calcium, Ca
398.9 milligram
Copper, Cu
2.0 milligram
Iron, Fe
54.1 milligram
Magnesium, Mg
440.1 milligram
Manganese, Mn
3.4 milligram
Phosphorus, P
2086.8 milligram
Potassium, K
9726.8 milligram
Selenium, Se
12.1 microgram
Sodium, Na
15492.8 milligram
Zinc, Zn
53.3 milligram
ALA (Alpha-Linolenic Acid, Omega-3)
1.5 grammar
Alcohol, Ethyl
1.6 grammar
Arginine
1.2 grammar
Ash
39.9 grammar
Aspartic Acid
3.9 grammar
Beta-sitosterol
0.0 milligram
Betaine
3.1 milligram
Caffeine
0.0 milligram
Campesterol
0.0 milligram
Cholesterol
1537.2 milligram
Cryptoxanthin, Beta
287.6 microgram
Cystine
0.3 grammar
Fluoride, F
10.0 microgram
Folic Acid
0.0 microgram
Glutamic Acid
4.6 grammar
Glycine
0.6 grammar
Histidine
0.4 grammar
Hydroxyproline
0.0 grammar
Isoleucine
0.7 grammar
Leucine
1.0 grammar
Lutein + Zeaxanthin
1526.7 microgram
Lycopene
13826.5 microgram
Lysine
1.0 grammar
Methionine
0.3 grammar
Nitrogen
26.5 grammar
Oleic Acid (Omega-9)
0.0 grammar
Phytosterols
186.5 milligram
Proline
0.7 grammar
Serine
0.7 grammar
Stigmasterol
0.0 milligram
Sugars, Added
0.0 grammar
Theobromine
0.0 milligram
Threonine
0.9 grammar
Tocopherol, Beta
0.1 milligram
Tocopherol, Delta
0.0 milligram
Tocopherol, Gamma
1.0 milligram
Tocotrienol, Alpha
0.3 milligram
Tocotrienol, Beta
0.0 milligram
Tocotrienol, Delta
0.0 milligram
Tocotrienol, Gamma
0.0 milligram
Tryptophan
0.2 grammar
Tyrosine
0.5 grammar
Valine
0.9 grammar
Water
1658.6 grammar
0
Pat approximately 2 lb of beef chuck roast dry with paper towels and cut into 1.5-inch cubes. Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat and, working in batches to avoid crowding, sear the beef for 3–4 minutes per batch, turning occasionally, until each cube is crusted in a deep, dark mahogany on all sides. Transfer to a plate and resist the urge to rush — that rich, caramelized crust is the stew's flavour foundation.
1
Add 1 tablespoon of olive oil to the same pot and reduce the heat to medium. Add 1.5 cups of diced onion and cook for 5–6 minutes, using a wooden spoon to scrape up the browned bits from the pot's base, until the onions are completely translucent, silky, and just beginning to colour at the edges.
2
Stir in 4 cloves of minced garlic and cook for 1 minute, stirring constantly, until the sharp raw scent softens into something sweet and gently fragrant — take care not to let it darken or it will turn bitter.
3
Add 2 teaspoons of cumin seeds and 2 teaspoons of paprika directly to the oil and aromatics, stirring continuously for 30–60 seconds until the spices sizzle, bloom, and release a deeply warming, smoky fragrance that rises visibly from the pot.
4
Stir in 3 tablespoons of tomato paste, coating the onion mixture thoroughly, and cook for 2 minutes until the paste shifts from bright red to a deeper, brickish tone and the overall mixture smells richly caramelized and concentrated.
5
Pour in 1/2 cup of red or white cooking wine and deglaze the pot, scraping vigorously at the base to release any remaining fond. Simmer for 2–3 minutes until the alcohol aroma dissipates and the liquid reduces by roughly half, leaving a glossy, flavour-packed base.
6
Return the seared beef to the pot and pour in 6 cups of beef broth. Add 2 bay leaves, 2 teaspoons of fresh thyme, 1/2 teaspoon of black pepper, and 1 tablespoon of salt. Bring to a gentle simmer over medium heat, then reduce to low, partially cover, and cook for 45–50 minutes — the broth should murmur quietly, never boil aggressively, to keep the beef yielding and tender.
7
After 45 minutes, add 3 medium carrots cut into 1-inch pieces, 3 medium potatoes cut into 1-inch cubes, and 1 cup of parsnip slices. Stir well to nestle the vegetables into the broth, cover again, and simmer for a further 30–35 minutes until the beef yields effortlessly to a fork and the vegetables are creamy-soft yet still holding their shape.
8
Taste the stew carefully and adjust seasoning with salt and pepper as needed — the broth should feel rounded, savoury, and cohesive with no sharp or flat notes. If it tastes thin, remove the lid and simmer uncovered for 5–10 minutes until it tightens and deepens in colour.
9
Ladle the stew generously into wide, deep bowls, ensuring each serving is abundant with beef, vegetables, and glossy broth. Finish with a loose scatter of fresh cilantro leaves, which will wilt slightly against the heat and add a bright, herbal lift that cuts beautifully through the richness — serve immediately while steaming hot.
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