Carne de Panela (Brazilian Stew Beef) — Authentic Recipe and Tips

Transform simple beef, potatoes, and a few pantry spices into a comforting Brazilian classic: Carne de Panela (beef stew). This Instant Pot version yields tender, juicy beef simmered in its own flavorful juices with perfectly cooked potatoes — an easy, hearty weeknight meal that also adapts well to stovetop or slow cooker methods.

Many cuisines have a beloved meat-and-potatoes dish; Carne de Panela is Brazil’s take on that comfort-food tradition. Unlike some pot roast recipes, the meat braises in its own liquid, producing intensely flavorful, tender results.

The best beef for Carne de Panela

Chuck roast is ideal for this stew. Cut from the shoulder, chuck is economical and becomes tender and richly flavored when pressure-cooked or braised slowly. If chuck isn’t available, look for shoulder roast, blade roast, or another cut sold as pot roast.

Carne de panela com batata ingredients

• Chuck meat (about 3 1/2 lb), trimmed and cut into cubes
• Potatoes (about 3 lb), quartered — avoid Russets; Yukon Gold or red potatoes hold their texture best
• Olive oil for sautéing
• Onion, diced
• Garlic, minced
• Tomato paste to deepen and thicken the sauce
• Paprika and dried oregano for seasoning
• Salt and pepper to taste
• Water or broth (about 4 cups) to build the braising liquid

How to make Instant Pot Brazilian beef stew

This recipe uses simple ingredients but delivers deep, savory flavor. Follow these steps:

Step 1: Cut the chuck into uniform cubes, season with salt and pepper, and set aside.
Step 2: Select Sauté on the Instant Pot and heat the oil until hot.
Step 3: Add the beef and brown, stirring occasionally (about 12–25 minutes total depending on the size of the pieces). Halfway through, add the onion, garlic, tomato paste, paprika, and oregano and continue sautéing so flavors meld and the meat releases juices.
Step 4: Add the water or broth, scrape up any browned bits, close the lid, seal the valve, and pressure cook on High for 30 minutes. Perform a manual pressure release when the time is up.
Step 5: Open the pot, add the quartered potatoes, reseal, and cook on High for 10 minutes. Let the pressure release naturally for the best texture, then open and serve.

Stovetop instructions

To make this on the stove, use a heavy Dutch oven:

1. Heat oil over medium-high heat. Brown the beef on all sides until it develops a caramelized crust. Add onion and garlic and cook until fragrant.
2. Stir in tomato paste, paprika, oregano, and the water or broth. Scrape up any browned bits.
3. Cover and simmer on medium-low for about 1 hour, until the meat is nearly tender.
4. Add potatoes, cover, and cook another 40–45 minutes or until the potatoes are fork-tender. Adjust salt and pepper before serving.

Slow cooker instructions

For a slow cooker, brown the beef in a skillet first, then transfer to the slow cooker with the remaining ingredients (except potatoes). Cook on Low for 6–8 hours or on High for 4–5 hours. Add the potatoes during the last hour of cooking so they don’t overcook.

Tips for a great Instant Pot beef stew

• Uniform cuts: Cut the beef into equal-sized pieces so they brown and cook evenly.
• Add vegetables: In the final 10 minutes you can add other root vegetables like carrots, parsnip, or turnip for extra flavor.
• Natural pressure release: When possible, allow a natural pressure release after the potato step — it helps keep the meat moist and tender.

Serving suggestions

Serve Carne de Panela warm with a side that complements its homey flavors. Good pairings include:

• Brazilian-style beans or black beans
• Cilantro-lime rice or brown rice
• Brazilian cheese bread or crusty bread to soak up the sauce
• A simple mixed green salad to add freshness
• Comforting desserts or hot cocoa for a full Brazilian-inspired meal

Frequently asked questions

How long does Carne de Panela keep in the fridge?

Stored in an airtight container, the stew will keep for 3–4 days. Reheat gently on the stove or use the Instant Pot on Sauté to warm it through.

Can you freeze stew with potatoes?

Beef stew freezes well, but potatoes often become grainy after freezing. For best results, freeze the stew without potatoes for up to 3 months, then boil fresh potatoes when reheating and add them in.

Recipe details