Carne de Panela
Savor the bold, comforting flavors of *Carne de Panela*, a traditional Brazilian-style pot roast that transforms humble ingredients into a soul-satisfying dish. Tender beef chuck roast is slow-cooked to perfection in a rich, savory broth infused with garlic, onions, and caramelized tomato paste, creating layers of deep, hearty flavor. Carrots and potatoes simmer alongside the beef, absorbing the delicious juices and adding a touch of sweetness to the stew. Fragrant bay leaves and a sprinkle of fresh parsley add a finishing touch of freshness. Perfectly versatile, this one-pot recipe is ideal for family dinners or special gatherings. Serve it piping hot over fluffy white rice or with a slice of crusty bread to soak up every last drop. With its minimal prep time and rewarding taste, *Carne de Panela* is a must-try for lovers of easy, delicious comfort food. Keywords: Carne de Panela, Brazilian pot roast, beef stew, slow-cooked beef, hearty one-pot meal, comfort food, family dinner recipe.
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Recipe Information
Ingredients
- 2 pounds beef chuck roast
- 3 tablespoons olive oil
- 1 large, chopped onion
- 4 minced garlic cloves
- 2 tablespoons tomato paste
- 2 cups beef broth
- 3 medium, sliced carrots
- 3 medium, diced potatoes
- 2 bay leaves
- 0.25 cup, chopped fresh parsley
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Cut the beef chuck roast into large cubes, about 1.5 inches across.
Heat the olive oil in a large heavy pot over medium-high heat. Once hot, add the beef chunks in batches, browning them on all sides. Remove and set aside.
In the same pot, add the chopped onion. Sauté until the onion begins to soften, about 4-5 minutes.
Add minced garlic and cook for another minute, stirring frequently.
Stir in the tomato paste, cooking it until it starts to caramelize and darken, around 2 minutes.
Return the browned beef to the pot along with any accumulated juices.
Pour in the beef broth, ensuring the meat is covered. Stir well to combine.
Add sliced carrots, diced potatoes, bay leaves, salt, and black pepper. Mix all the ingredients together.
Bring to a boil, then reduce the heat to low. Cover the pot and let it simmer slowly for about 1.5 to 2 hours, or until the beef is tender and vegetables are cooked through.
Check occasionally, stirring and scraping the bottom to prevent sticking.
Adjust seasoning to taste, adding more salt and pepper if necessary.
Remove the bay leaves. Sprinkle fresh parsley over the stew before serving.
Serve hot over white rice or alongside crusty bread for a wholesome meal.
Nutrition Facts
Calories |
3465 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 226.5 g | 290% | |
| Saturated Fat | 80.0 g | 400% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 4924 mg | 214% | |
| Total Carbohydrate | 179.1 g | 65% | |
| Dietary Fiber | 24.3 g | 87% | |
| Total Sugars | 30.1 g | ||
| Protein | 191.2 g | 382% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 385 mg | 30% | |
| Iron | 34.6 mg | 192% | |
| Potassium | 7418 mg | 158% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
