Carne de Panela Paranaense

Introduction

Carne de Panela Paranaense is a traditional dish from the state of Paraná in Brazil. This savory beef stew is beloved for its rich flavors and comforting characteristics. Influenced by indigenous and European culinary traditions, it combines a medley of spices and ingredients that represent the diverse cultural heritage of the region. This dish is often prepared for family gatherings and festive occasions, offering a taste of home and nostalgia to those who savor it.

Ingredients

• Beef (chuck roast or stewing beef): 2 lbs
• Onion: 1 large, chopped
• Garlic: 4 cloves, minced
• Paprika: 2 teaspoons
• Bay Leaf: 2
• Tomato: 2 large, diced
• Potato: 3 medium, peeled and cubed
• Carrot: 2, sliced into rounds
• Red Bell Pepper: 1, sliced
• Beef Broth: 4 cups
• Olive Oil: 2 tablespoons
• Salt and Black Pepper: to taste
• Fresh Parsley: for garnish, chopped

Preparation

Preparing the Ingredients

1. Begin by preparing your beef. Cut it into large chunks, approximately 2-inch pieces, ensuring that any excess fat is trimmed off.

2. Chop the onion and garlic; these will be the aromatics that enhance the flavor of the stew.

3. Dice the tomatoes and peel and cube the potatoes. Slice the carrots into rounds and the red bell pepper into strips.

Marinating the Beef

While marinating is not necessary, it can enhance the flavors. Season the beef pieces with salt, black pepper, and paprika, and let it sit for 30 minutes to an hour.

Cooking Process

Searing the Beef

1. In a large pot or Dutch oven, heat olive oil over medium-high heat. Once hot, add the seasoned beef pieces in batches, ensuring not to overcrowd the pot. Sear each side until browned, which helps lock in the juices.

2. Remove the beef from the pot and set aside. This step adds depth to the stew's flavor and is crucial for a robust taste.

Sautéing Aromatics

1. In the same pot, add the chopped onion and sauté until translucent, which should take about 5 minutes.

2. Add the garlic and continue to cook for another minute, or until fragrant.

3. Add the diced tomatoes and let them cook down until they begin to break apart and release their juices.

Building the Stew

1. Return the seared beef to the pot with the aromatics.

2. Add the beef broth, ensuring the meat is submerged. Stir in the bay leaves, salt, and pepper.

3. Bring the stew to a simmer, then reduce the heat to low. Cover the pot and let it cook gently for about 1.5 hours, stirring occasionally.

4. After 1.5 hours, add the cubed potatoes, sliced carrots, and red bell pepper. These will cook with the stew, absorbing flavors and adding body to the dish.

Final Touches and Finishing

1. Continue to cook the stew for another 30 minutes to 1 hour, or until the beef is tender and the vegetables are cooked through.

2. Taste and adjust the seasoning with more salt, pepper, or paprika if needed.

3. Remove the bay leaves before serving.

4. Garnish with freshly chopped parsley for a burst of color and freshness.

Enjoying Your Carne de Panela Paranaense

Carne de Panela Paranaense is best enjoyed when served hot, straight from the pot. Consider serving it alongside a bowl of fluffy white rice or a slice of crusty bread to soak up the savory broth. Pair it with a robust red wine to complement the rich flavors. As you savor each bite, the combination of tender beef, hearty vegetables, and flavorful broth transports you to the heart of Paraná, capturing the essence of this remarkable Brazilian region.