Brazilian stews

Feijoada (, ; from , 'bean') is the name for varieties of bean stew with beef or pork prepared in the Portuguese-speaking world.

Moqueca ( or depending on the dialect, also spelled muqueca) is a Brazilian seafood stew. Moqueca is typically made with shrimp or fish in a base of tomatoes, onions, garlic, lime, and coriander. Some recipes include annatto, palm oil, and coconut milk, depending on the regional variation.

thumb|right|300px|Cocido madrileño () or cozido () is a traditional stew eaten as a main dish in Spain, Portugal, Brazil and other Hispanophone and Lusophone countries.

Brazilian shrimp chowder

Galinhada is a stew of rice with chicken, which is a typical Brazilian dish in the states of São Paulo, Goiás, Paraná and Minas Gerais.

Virado, also known as virado à Paulista, is a complete meal from the state of São Paulo, Brazil. It dates to the time of the earliest Portuguese settlers to the region. The dish consists of a platter of beans cooked in sautéed onion, garlic, fat, and salt; dried, toasted manioc flour; a pork chop; fried sausage; breaded and fried plantain; eggs, preferably with a soft yolk; kale, cut into strips and braised in fat; rice; and torresmo, a crisply cooked pork rind. Virado is traditionally served on Mondays. About 500,000 plates of the dish are served per week in the city of São Paulo.

black bean and pork stew considered the national dish of Brazil