Low Carb Carne de Panela
Dive into the irresistible flavors of Low Carb Carne de Panela, a traditional Brazilian comfort dish reimagined to fit your low-carb lifestyle. Featuring tender beef chuck roast slow-cooked to perfection in a rich, aromatic sauce made with garlic, onions, bell peppers, tomato paste, and a fragrant blend of cumin and paprika, this hearty dish is packed with wholesome goodness. Simmered for hours in beef broth, the meat becomes melt-in-your-mouth tender while absorbing the bold, savory spices. Garnished with vibrant fresh cilantro, this recipe is not only gluten-free but also a fantastic choice for those watching their carb intake. Perfect for family dinners or meal prep, Low Carb Carne de Panela pairs beautifully with roasted vegetables or cauliflower rice for a complete and satisfying meal.
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Recipe Information
Ingredients
- 2 pounds Beef chuck roast
- 2 tablespoons Olive oil
- 4 units Garlic cloves, minced
- 1 unit Onion, large, chopped
- 1 unit Green bell pepper, chopped
- 1 unit Red bell pepper, chopped
- 2 tablespoons Tomato paste
- 2 cups Beef broth
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 unit Bay leaf
- 0.25 cup Fresh cilantro, chopped for garnish
Instructions
Begin by cutting the beef chuck roast into large chunks, approximately 3-4 inches each. Pat them dry with paper towels to remove excess moisture.
Season the beef chunks with salt and black pepper on all sides.
Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat. Once the oil is hot, add the beef chunks and brown them on all sides, about 3-4 minutes per side. You might need to do this in batches to avoid overcrowding the pan.
Remove the browned beef from the pot and set aside on a plate.
In the same pot, add the chopped onion and sauté for about 3 minutes until softened and translucent.
Add the minced garlic to the pot and sauté for another minute until fragrant.
Add the chopped green and red bell peppers to the pot and cook, stirring occasionally, for 4-5 minutes until they start to soften.
Stir in the tomato paste, cumin, and paprika, cooking for 1-2 minutes to allow the spices to bloom.
Return the beef chunks to the pot, along with any accumulated juices.
Pour the beef broth into the pot, ensuring the beef is mostly covered with liquid.
Add the bay leaf to the mixture. Bring it to a simmer, then reduce the heat to low, cover the pot, and let it cook for about 3 to 4 hours, or until the beef is tender and easily shreds with a fork.
Check occasionally and add more beef broth or water if needed to keep the beef mostly submerged.
Once the beef is cooked, taste the sauce and adjust seasoning with salt and pepper if necessary.
Remove the bay leaf and discard.
Serve the Low Carb Carne de Panela hot, garnished with fresh chopped cilantro.
Nutrition Facts
Calories |
2756 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 212.4 g | 272% | |
| Saturated Fat | 77.8 g | 389% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 4746 mg | 206% | |
| Total Carbohydrate | 42.6 g | 15% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 19.8 g | ||
| Protein | 177.2 g | 354% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 283 mg | 22% | |
| Iron | 30.3 mg | 168% | |
| Potassium | 4187 mg | 89% | |
*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.
