Beef Stew

Traditional Brazilian Beef Stew (carne de panela) is the ultimate comfort food, smelling exactly like Sunday lunch at grandma’s house.

Tougher, flavorful cuts like beef chuck or shank are deeply seared in a heavy pot to build a rich, golden base, then simmered low and slow with onions, garlic, tomatoes, and a bay leaf until the meat falls apart at the touch of a fork and the vegetables melt into a thick, savory brown gravy. While a splash of dry red wine can be added as an optional twist to deglaze the pan and add a touch of sophistication, the authentic, old-school recipe relies purely on the meat’s natural juices and patience, creating a rustic masterpiece that is traditionally served over fluffy white rice, beans, and a generous spoonful of toasted farofa.

Ingredients:

1.5 lbs (700g) beef chuck roast, cut into medium cubes (trimmed of excess hard fat)
1 large onion, finely chopped
2 tomatoes
1 large garlic clove, minced or crushed
1 medium carrot, sliced into thick rounds or cubed
1 glass of red wine (preferably dry)
2.5 cups (600ml) hot water
Olive oil or cooking oil for searing
Salt and freshly ground black pepper to taste
Optional “delicious twist”: 1 bay leaf and a sprig of fresh thyme or chopped parsley for garnish.

Directions:

1. Sear the meat (The secret to flavor): Heat a generous drizzle of olive oil or cooking oil in a deep pot (or a pressure cooker, if using).
Season the beef cubes with salt and black pepper. Add the meat to the very hot pot in batches so it doesn’t crowd the pan and release too much liquid. Sear until beautifully browned on all sides. Remove the meat and set it aside on a plate.

2. The aromatic base: In the same pot (making the most of those browned bits left behind by the meat), add a splash more oil if needed and sauté the onion until translucent. Add the garlic and stir for another minute until fragrant, being careful not to burn it.

3. The wine twist (Deglazing): Pour in the glass of red wine. Using a wooden spoon, scrape the bottom of the pot to loosen all that caramelized flavor from the meat. Let the wine simmer for about 2 to 3 minutes to burn off the alcohol, leaving behind only its rich flavor and deep color.

4. The slow simmer: Add the chopped carrot, tomatoes (and the bay leaf, if using). Pour in the 2.5 cups (600ml) of hot water.

5. Timing and texture:

In a regular pot: Cover, turn the heat down to low, and let it simmer for about 45 minutes, stirring occasionally, until the beef is melt-in-your-mouth tender and the liquid has reduced into a rich, thick gravy.
In a pressure cooker (or Instant Pot): Secure the lid and, once it comes to pressure, cook on low for 25 minutes. After the time is up, turn off the heat and let the pressure release naturally before opening. If the gravy is still a bit too thin, turn the heat back on (with the lid off) and let it gently boil for another 10 to 15 minutes to reduce and thicken up.

6. The finishing touch: Taste and adjust the salt and pepper. Turn off the heat and top with freshly chopped parsley.

Pro-tip: Serve piping hot alongside fluffy white rice, creamy mashed potatoes, or slices of crusty bread to soak up that delicious gravy!