Beef chuck slow-braised with tomato, onion and root vegetables until fall-apart tender, a comforting everyday Brazilian family stew.
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.
Serves 6
Heat olive oil in a heavy pot and brown beef chunks on all sides, in batches, about 12 minutes total; remove.
Cook onion in the same pot until soft, add garlic, then stir in diced tomato and tomato paste, cooking 5 minutes.
Return the beef to the pot with bay leaves, stock, salt and pepper; bring to a simmer, cover, and cook on low 90 minutes.
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.
Taste and adjust salt, and simmer uncovered a few extra minutes if the sauce needs to thicken.
Remove bay leaves, garnish with parsley, and serve hot over rice, with black beans on the side.
Brown the beef thoroughly in batches without crowding the pot, since this deep color is a major source of the stew's final flavor.
Add the potatoes and carrots partway through cooking, not at the start, so they finish tender rather than mushy.
Keep the braise at a gentle simmer throughout — a hard boil toughens the meat rather than tenderizing it.
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.
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.
Carne de panela reflects the everyday, resourceful cooking found across Brazilian households, where inexpensive cuts of beef are transformed through long, slow braising into a rich, satisfying family meal served alongside the ever-present rice and beans.
Yes, brown the meat and aromatics on the stovetop first, then transfer everything to a slow cooker and cook on low for 6-7 hours, adding vegetables partway through.
Continue simmering in 20-minute increments — chuck can vary in how long it takes to become fully tender depending on the specific cut and age.
Simmer uncovered for the final 10-15 minutes to reduce the liquid and let it thicken naturally.
Per serving (400g / 14.1 oz) · 6 servings total
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