Carne de Panela is a classic, homestyle Brazilian dish. Its name translates directly to “Meat in a Pot,” which perfectly describes what it is.
The Basics:
- What it is: It consists of tender chunks of beef (like chuck roast or bottom round) slowly braised in a flavorful liquid with onions, garlic, and other seasonings until it becomes incredibly soft and succulent.
- The Cooking Method: It’s a simple braise or stew. The meat is first seared to lock in flavor, then simmered gently in its own juices with aromatics until it’s fall-apart tender.
- The Broth/Sauce: Unlike a thick stew, the cooking liquid in Carne de Panela is typically a light, savory, and aromatic broth. It’s often enjoyed by spooning it over the meat, rice, and beans.
Key Characteristics:
- Comfort Food: It’s the epitome of Brazilian comfort food—simple, hearty, and deeply satisfying.
- Everyday Meal: It’s a staple in home kitchens across the country, not typically a restaurant dish. It’s a favorite for family Sunday lunches.
- Versatile: While the base is always beef and aromatics, families have their own variations, sometimes adding carrots, potatoes, bell peppers, or tomatoes.
How it’s Served:
It is almost always served with:
- White rice and beans (feijão)
- Farofa (toasted manioc flour)
- Sometimes a fresh vinagrete (tomato, onion, and pepper salsa) or a simple green salad.
In short, Carne de Panela is a humble, delicious, and tender Brazilian beef stew that is a cornerstone of everyday family cuisine.
