Brazilian Beef Stew (Carne de Panela)

Brazilian Beef Stew, also known as Carne de Panela, features tender beef chunks cooked with vegetables in a savory broth. This traditional stew offers a warming meal ideal for cooler days, with its rich flavors developed through slow cooking. The process ensures the meat becomes tender and juicy, while the vegetables absorb the broth’s flavors. Accompany this dish with rice or crusty bread to enjoy a fulfilling meal that brings the comforting taste of Brazil to your table.

Ingredients

• 2 lbs beef chuck roast, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp dried oregano
• 2 cups beef broth
• 2 tbsp tomato paste
• 2 medium carrots, sliced
• 2 medium potatoes, peeled and cut into chunks
• 1 cup frozen peas

Instructions

1. Season the beef cubes with salt and pepper evenly.
2. Heat 2 tablespoons of olive oil in a large pot over medium-high heat until shimmering.
3. Add the beef cubes in batches to the pot, browning them on all sides. Remove and set aside when browned.
4. In the same pot, sauté the chopped onion and minced garlic until the onion is translucent, about 4 to 5 minutes.
5. Stir in the ground cumin, paprika, and dried oregano, cooking for about 1 minute until fragrant.
6. Return the browned beef cubes to the pot and pour in 2 cups of beef broth.
7. Mix in 2 tablespoons of tomato paste and bring the mixture to a simmer.
8. Reduce the heat to low, cover the pot, and let it cook for 1.5 hours, allowing the beef to tenderize slowly.
9. Add the sliced carrots and potato chunks to the pot, and continue to cook for another 30 minutes until the vegetables are soft.
10. Stir in 1 cup of frozen peas and cook for an additional 5 minutes until the peas are heated through.
11. Taste and adjust the seasoning with more salt and pepper, if needed, before serving.

Keywords: Comforting, Slow-cooked, Stew, Beef, Brazilian

Spice Rack: Cumin, Paprika, Oregano

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