Whole30 Carne de Panela
Warm your soul with this Whole30 Carne de Panela, a cozy Brazilian-inspired comfort dish that's as nutritious as it is flavorful. Tender chunks of beef chuck roast are slow-cooked to perfection alongside an aromatic medley of sautéed onions, garlic, carrots, and celery, all simmered in a rich tomato-infused beef broth. Enhanced with fresh herbs like parsley and thyme, and gently spiced with a bay leaf, this hearty stew offers layers of savory depth in every bite. Perfectly Whole30 compliant, this recipe is free of grains, dairy, and sugar, making it an ideal choice for clean eaters. Pair it with roasted vegetables or a crisp salad for a complete, wholesome meal. With its melt-in-your-mouth beef and robust flavor, you’ll find this Carne de Panela to be a family favorite that perfectly balances health and indulgence.
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Recipe Information
Ingredients
- 2 pounds beef chuck roast
- 2 tablespoons olive oil
- 1 large onion
- 4 cloves garlic cloves
- 3 medium carrots
- 2 stalks celery stalks
- 2 tablespoons tomato paste
- 3 cups beef broth
- 1 leaf bay leaf
- 1 teaspoon ground black pepper
- 1.5 teaspoons salt
- 2 tablespoons fresh parsley
- 1 teaspoon fresh thyme
Instructions
Cut the beef chuck roast into large, 1.5-inch cubes. Pat them dry with paper towels to ensure they sear well. Season the beef cubes with salt and ground black pepper.
Heat 1 tablespoon of olive oil in a large Dutch oven over medium-high heat. Work in batches if necessary to avoid overcrowding the pan. Sear the beef cubes on all sides until browned, about 3-4 minutes per side. Remove them from the pan and set aside.
Dice the onions and mince the garlic. Slice the carrots and celery stalks into 1/2-inch pieces.
In the same pot, lower the heat to medium and add the remaining 1 tablespoon of olive oil. Add the diced onions, minced garlic, sliced carrots, and celery. Sauté for about 5 minutes, stirring occasionally, until the vegetables are softened.
Stir in the tomato paste and cook for another 2 minutes, allowing it to combine with the vegetables and develop its flavor.
Pour in the beef broth and add the bay leaf to the pot. Scrape the bottom of the pot with a wooden spoon to release any browned bits, which will add depth to your sauce.
Return the seared beef cubes to the pot along with any juices collected on the plate. Stir to combine.
Reduce the heat to low, cover the pot, and let it simmer gently for about 2.5 to 3 hours, or until the beef is tender and easily shredded with a fork.
Once the beef is tender, remove the bay leaf and stir in the fresh thyme.
Taste and adjust seasoning with additional salt and pepper if needed.
Garnish with freshly chopped parsley before serving.
Serve warm and enjoy your Whole30 carne de panela with a side of roasted vegetables or a simple salad.
Nutrition Facts
Calories |
2771 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 211.0 g | 271% | |
| Saturated Fat | 77.5 g | 388% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 3440 mg | 150% | |
| Total Carbohydrate | 49.6 g | 18% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 22.7 g | ||
| Protein | 178.4 g | 357% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 339 mg | 26% | |
| Iron | 26.9 mg | 149% | |
| Potassium | 4293 mg | 91% | |
*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.
