Low Sodium Carne de Panela
Discover the rich, comforting flavors of Low Sodium Carne de Panela, a heart-healthy twist on a classic Brazilian-inspired beef dish. Tender chunks of beef chuck roast are slow-cooked to perfection alongside vibrant carrots, celery, red bell peppers, and aromatic spices like cumin and paprika, creating a dish that's as nourishing as it is flavorful. Low sodium beef broth serves as the base, ensuring every bite is packed with savory goodness while keeping the recipe ideal for those watching their salt intake. With minimal prep and a hands-off cook time, this recipe is perfect for busy days when you crave a wholesome meal that's both satisfying and family-friendly. Serve it over steaming rice or with warm tortillas, and garnish with freshly chopped cilantro for a fragrant finish. Healthy, hearty, and delicious—this Low Sodium Carne de Panela is the ultimate slow-cooked comfort food.
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Recipe Information
Ingredients
- 2 pounds beef chuck roast
- 2 tablespoons olive oil
- 1 large onion, diced
- 4 garlic cloves, minced
- 2 cups low sodium beef broth
- 2 tablespoons tomato paste
- 1 large carrot, chopped
- 1 celery stick, chopped
- 1 large red bell pepper, chopped
- 1 bay leaf
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped
Instructions
Trim any excess fat from the beef chuck roast and cut it into large cubes, about 2-inch pieces.
Heat the olive oil in a large skillet over medium-high heat. Once hot, add the beef cubes in batches to avoid overcrowding; sear until brown on all sides, about 3-4 minutes per batch. Transfer browned beef pieces to a slow cooker.
In the same skillet, add the diced onions and minced garlic. Sauté for about 2-3 minutes, or until the onions become translucent and fragrant.
Stir in the tomato paste and cook for another minute, making sure to coat the onion and garlic evenly.
Pour the sautéed onion and garlic mixture over the beef in the slow cooker.
Add the chopped carrot, celery, and red bell pepper to the slow cooker. These vegetables will add depth and a natural sweetness to the dish.
Pour the low sodium beef broth into the slow cooker, ensuring the beef and vegetables are covered.
Add the bay leaf, ground cumin, paprika, and black pepper to the slow cooker, gently stirring to distribute the spices evenly.
Cover the slow cooker and set it to low heat. Allow the beef to cook for about 6 hours, or until the meat is tender and easily pulls apart with a fork.
Once cooking is complete, remove the bay leaf and taste for seasoning. Adjust with more black pepper if needed, but avoid adding salt to keep it low sodium.
Garnish with freshly chopped cilantro before serving.
Serve the Low Sodium Carne de Panela over steamed rice or with a side of warm tortillas for a complete meal.
Nutrition Facts
Calories |
2799 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 212.7 g | 273% | |
| Saturated Fat | 77.4 g | 387% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 1032 mg | 45% | |
| Total Carbohydrate | 55.7 g | 20% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 26.1 g | ||
| Protein | 175.8 g | 352% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 311 mg | 24% | |
| Iron | 29.1 mg | 162% | |
| Potassium | 4610 mg | 98% | |
*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.
