Barreado is a Brazilian Carnival staple dish originating from the state of Paraná. This hearty stew is made with beef (usually second-grade cuts of tougher meat with lots of fat), onions, tomatoes, beef bouillon, cumin, bay leaves, and fried bacon.

The ingredients are placed in a clay pot, and then water is added until all the ingredients are covered. The clay pot is traditionally sealed with a ring of dough made from manioc flour and wheat flour. Once prepared, the stew is left to simmer over a low flame anywhere from 12 to 48 hours, resulting in extremely tender meat that falls apart.

The name of the dish means covered in mud, referring to the seal of dough on the clay pot.

Barreado is usually served over manioc flour to form a gravy, and it is accompanied by rice and sliced bananas.