📝 About This Recipe
Carne de Panela is the soul of Brazilian home cooking, a meltingly tender beef stew that transforms humble cuts of meat into a rich, aromatic masterpiece. This traditional dish relies on the 'refogado' technique—searing the meat deeply before slow-simmering it with colorful vegetables and smoky spices. It is a nostalgic staple found on Sunday dinner tables across Brazil, prized for its thick, savory gravy and potatoes that soak up every ounce of flavor.
🥗 Ingredients
The Beef & Marinade
- 2 pounds Chuck Roast or Bottom Round (cut into 2-inch cubes, excess fat trimmed)
- 4 cloves Garlic (minced)
- 1 tablespoon Lime juice (freshly squeezed)
- 1.5 teaspoons Salt (plus more to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
- 1/2 teaspoon Cumin (ground)
The Aromatics & Base
- 2 tablespoons Vegetable oil (or olive oil)
- 1 large Yellow onion (diced)
- 1 medium Red bell pepper (diced)
- 2 tablespoons Tomato paste
- 2 pieces Bay leaves (dried)
- 1 teaspoon Smoked paprika (sweet or hot depending on preference)
Vegetables & Liquid
- 2 cups Beef broth (low sodium)
- 3 large Potatoes (peeled and cut into 1.5-inch chunks)
- 2 medium Carrots (peeled and sliced into thick rounds)
- 1/4 cup Fresh parsley and scallions (finely chopped (Cheiro-Verde))
👨🍳 Instructions
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1
In a large bowl, toss the cubed beef with minced garlic, lime juice, salt, pepper, and ground cumin. Let it marinate at room temperature for at least 15 minutes to allow the flavors to penetrate.
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2
Heat the vegetable oil in a heavy-bottomed pressure cooker or Dutch oven over medium-high heat until shimmering.
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3
Working in batches to avoid crowding, sear the beef cubes until they develop a deep, dark brown crust on all sides. This 'fond' on the bottom of the pan is essential for a rich gravy.
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4
Remove the meat and set aside. In the same pot, add the diced onion and red bell pepper. Sauté for 4-5 minutes until softened and translucent.
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5
Stir in the tomato paste and smoked paprika. Cook for 1-2 minutes, stirring constantly, until the paste turns a deep brick red and smells fragrant.
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6
Deglaze the pot by pouring in a splash of the beef broth, scraping the bottom with a wooden spoon to release all the flavorful browned bits.
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7
Return the beef and any accumulated juices to the pot. Add the bay leaves and the remaining beef broth. The liquid should just barely cover the meat.
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8
If using a pressure cooker: Close the lid and cook on high pressure for 25 minutes. If using a Dutch oven: Cover and simmer on low heat for 1 hour and 15 minutes.
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9
Release the pressure (or open the Dutch oven) and add the potato chunks and carrot slices. If the liquid has reduced too much, add 1/2 cup of water.
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10
Close the pressure cooker and cook for another 5-7 minutes, or simmer in the Dutch oven for 20-25 minutes, until the vegetables are fork-tender but not falling apart.
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11
Taste the sauce. If it's too thin, simmer uncovered for a few minutes to reduce. Adjust seasoning with salt and pepper as needed.
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12
Turn off the heat and stir in the fresh parsley and scallions (the 'cheiro-verde') for a burst of brightness.
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13
Remove the bay leaves and serve hot, ensuring every plate gets a generous ladle of the rich gravy.
💡 Chef's Tips
Don't rush the searing process; the deep brown color on the meat is what gives the sauce its characteristic depth. If you prefer a thicker gravy, mash one or two of the cooked potato chunks directly into the sauce at the end. For a more traditional flavor, add a splash of Worcestershire sauce or a pinch of colorau (annatto powder) if you can find it. Avoid cutting the potatoes too small, or they will turn into mush before the carrots are finished cooking. This dish tastes even better the next day as the flavors continue to develop in the fridge.
🍽️ Serving Suggestions
Serve over a bed of fluffy Brazilian white rice to soak up the savory gravy. Accompany with 'Feijão' (Brazilian black or brown beans) for the complete traditional experience. A side of 'Farofa' (toasted cassava flour) adds a delightful crunch to every bite. Pair with a crisp green salad tossed in a simple vinaigrette to cut through the richness of the meat. A glass of medium-bodied red wine like Malbec or Merlot complements the beef perfectly.