Low Fat Carne de Panela
Indulge in the comforting flavors of **Low Fat Carne de Panela**, a healthy twist on a classic Brazilian stew that’s both hearty and wholesome. This one-pot dish combines tender cubes of lean beef chuck roast with a medley of vibrant vegetables, including carrots, red bell peppers, and juicy tomatoes, all simmered to perfection in a savory, low-sodium beef broth infused with garlic, onions, and aromatic bay leaf. Lightly seasoned with paprika and black pepper, this recipe delivers rich, homey flavors without unnecessary fat. Perfect for a cozy family dinner, this nutritious and flavorful meal is finished with a sprinkle of fresh cilantro and green onions, adding the perfect pop of color and freshness. Ready in just over two hours with minimal prep, this low-fat, protein-packed dish is an easy and healthy option to warm your soul.
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Recipe Information
Ingredients
- 1 lb lean beef chuck roast
- 1 medium, chopped onion
- 4 minced garlic cloves
- 2 large, sliced carrots
- 1 large, chopped red bell pepper
- 2 large, chopped tomatoes
- 1 bay leaf
- 2 cups low sodium beef broth
- 1 tablespoon olive oil
- 0.5 teaspoon ground black pepper
- 1 teaspoon salt
- 1 teaspoon paprika
- 2 tablespoons chopped cilantro
- 2 tablespoons, sliced green onions
Instructions
Start by trimming any visible fat from the beef chuck roast. Cut the beef into approximately 2-inch cubes to ensure even cooking.
In a large pot, heat 1 tablespoon of olive oil over medium-high heat. Once hot, add the beef in batches to avoid overcrowding, searing each side until browned. Remove the beef from the pot and set aside.
In the same pot, add the chopped onion and minced garlic, sautéing until the onion becomes translucent, about 5 minutes.
Add the sliced carrots and chopped red bell pepper to the pot, stirring occasionally for another 3 minutes.
Return the beef to the pot, adding the chopped tomatoes and bay leaf. Pour in the low sodium beef broth.
Season the mixture with ground black pepper, salt, and paprika. Stir everything well to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for about 1.5 to 2 hours, or until the beef is tender. Stir occasionally and add a bit more broth if needed to prevent drying out.
Once the beef is tender, check the seasoning and adjust salt and pepper if necessary.
Serve warm, garnished with chopped cilantro and sliced green onions on top for a fresh finish.
Nutrition Facts
Calories |
1557 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.2 g | 127% | |
| Saturated Fat | 34.3 g | 172% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 3043 mg | 132% | |
| Total Carbohydrate | 59.5 g | 22% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 27.7 g | ||
| Protein | 112.8 g | 226% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 232 mg | 18% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 3793 mg | 81% | |
*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.
