Carne de Panela (Brazilian Braised Beef Stew)

About This Recipe

Carne de panela, literally 'meat from the pot,' is the kind of unfussy, slow-braised beef stew found in nearly every Brazilian home kitchen, built from an inexpensive cut of beef that becomes tender and rich after hours of gentle cooking. The beef is browned deeply first, then braised with tomato, onion, garlic and bay leaf in a covered pot, the long cooking time breaking down the tough connective tissue in the chuck until it turns meltingly soft. Potatoes and carrots are added partway through so they cook through without disintegrating, and the finished stew is traditionally ladled over rice, its thick, dark gravy soaking into the grains alongside a side of black beans.

Ingredients

Serves 6

• 1 kgbeef chuck(cut into large chunks)
• 3 tbspolive oil
• 1onion(diced)
• 4 clovesgarlic(minced)
• 3tomatoes(diced)
• 2 tbsptomato paste
• 2bay leaves
• 3 cupsbeef stock or water
• 1.5 tspsalt
• 1/2 tspblack pepper
• 3potatoes(peeled and cubed)
• 2carrots(sliced)
• 2 tbspchopped parsley(for garnish)

Instructions

1. 1

   Brown the beef

   Heat olive oil in a heavy pot and brown beef chunks on all sides, in batches, about 12 minutes total; remove.

2. 2

   Build the base

   Cook onion in the same pot until soft, add garlic, then stir in diced tomato and tomato paste, cooking 5 minutes.

3. 3

   Braise

   Return the beef to the pot with bay leaves, stock, salt and pepper; bring to a simmer, cover, and cook on low 90 minutes.

4. 4

   Add vegetables

   Add potatoes and carrots, continuing to simmer covered 25-30 minutes until the vegetables and beef are both fully tender.

   Add the vegetables partway through rather than at the start so they don't overcook and fall apart by the time the beef is tender.

5. 5

   Adjust seasoning

   Taste and adjust salt, and simmer uncovered a few extra minutes if the sauce needs to thicken.

6. 6

   Serve

   Remove bay leaves, garnish with parsley, and serve hot over rice, with black beans on the side.

Variations

• •

  A version with a splash of red wine added during braising deepens the flavor further.

• •

  Some households add a bit of cassava (mandioca) instead of or alongside potatoes.

• •

  A pressure cooker version can reduce total cooking time to about 45-50 minutes.

Storage

Refrigerate up to 4 days in an airtight container; the flavor deepens the next day, and it also freezes well for up to 3 months.

Frequently Asked Questions