Paleo Carne de Panela
Warm, comforting, and bursting with robust flavors, Paleo Carne de Panela is a wholesome twist on a traditional Brazilian beef stew that’s perfect for clean-eating enthusiasts. Featuring tender chunks of seared beef chuck roast simmered to perfection in a rich blend of fresh vegetables, diced tomatoes, and aromatic spices like cumin and smoked paprika, this dish is as nourishing as it is delicious. The slow cooking process infuses every bite with deep, savory flavor, while the finishing touch of fresh cilantro adds a burst of brightness. Ready in just under three hours, this Paleo-friendly recipe is ideal for family dinners or meal prepping, and pairs beautifully with cauliflower rice or simple steamed veggies. Whether you're craving a hearty, healthy meal or a satisfying stew packed with nutrients, this recipe has it all!
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Recipe Information
Ingredients
- 2 pounds beef chuck roast
- 2 tablespoons olive oil
- 1 large, diced onion
- 4 minced garlic cloves
- 1 large, diced bell pepper
- 3 medium, sliced carrots
- 1 can (14.5 oz) diced tomatoes
- 2 cups beef broth
- 2 bay leaves
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 1 handful, chopped fresh cilantro
Instructions
Cut the beef chuck roast into approximately 2-inch cubes. Trim excess fat as needed.
Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add olive oil.
Once the oil is hot, add the beef cubes, searing each side until browned. Work in batches if necessary to avoid overcrowding the pot.
Remove the browned beef and set aside on a plate.
In the same pot, add the diced onion and sauté until translucent, about 5 minutes.
Add the minced garlic to the onions and stir for about 1 minute, until the garlic is fragrant.
Return the beef to the pot along with any accumulated juices.
Add the diced bell pepper and carrots. Stir to combine with the beef and onions.
Pour in the diced tomatoes and beef broth. Stir the mixture and increase the heat to bring it to a simmer.
Add the bay leaves, ground cumin, smoked paprika, ground black pepper, and salt. Stir to incorporate the spices.
Once the mixture reaches a gentle boil, reduce the heat to low, cover, and let it simmer for about 2.5 to 3 hours, stirring occasionally until the beef is tender and the flavors have melded.
Check for seasoning and adjust salt and pepper if needed.
Before serving, remove the bay leaves and sprinkle freshly chopped cilantro over the stew.
Serve hot and enjoy this hearty Paleo-friendly dish with a side of cauliflower rice or steamed veggies.
Nutrition Facts
Calories |
2858 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 212.5 g | 272% | |
| Saturated Fat | 77.4 g | 387% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 4453 mg | 194% | |
| Total Carbohydrate | 72.0 g | 26% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 34.2 g | ||
| Protein | 179.7 g | 359% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 391 mg | 30% | |
| Iron | 29.6 mg | 164% | |
| Potassium | 5155 mg | 110% | |
*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.
