Low Carb Carne de Panela

Discover the rich, comforting flavors of Low Carb Carne de Panela, a hearty Brazilian-inspired beef stew perfect for a wholesome, low-carb meal. This recipe features tender chunks of slow-cooked beef chuck roast, simmered for hours in a deeply flavorful broth infused with garlic, onions, and bell peppers. A blend of cumin, paprika, and a touch of tomato paste adds a savory depth, while a bay leaf lends subtle aromatic notes. Served with a garnish of fresh cilantro, this melt-in-your-mouth dish is a showstopper for family dinners or meal prepping. With minimal prep time and a long, hands-off simmer, this low-carb and keto-friendly recipe is as easy to make as it is satisfying. Pair it with cauliflower rice or a crisp green salad for a complete meal that doesn’t compromise on flavor or nutrition.

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:240 mins

Total Time:260 mins

Servings: 6

Ingredients

• 2 pounds Beef chuck roast
• 2 tablespoons Olive oil
• 4 units Garlic cloves, minced
• 1 unit Onion, large, chopped
• 1 unit Green bell pepper, chopped
• 1 unit Red bell pepper, chopped
• 2 tablespoons Tomato paste
• 2 cups Beef broth
• 1 teaspoon Cumin
• 1 teaspoon Paprika
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 unit Bay leaf
• 0.25 cup Fresh cilantro, chopped for garnish

Directions

Step 1

Begin by cutting the beef chuck roast into large chunks, approximately 3-4 inches each. Pat them dry with paper towels to remove excess moisture.

Step 2

Season the beef chunks with salt and black pepper on all sides.

Step 3

Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat. Once the oil is hot, add the beef chunks and brown them on all sides, about 3-4 minutes per side. You might need to do this in batches to avoid overcrowding the pan.

Step 4

Remove the browned beef from the pot and set aside on a plate.

Step 5

In the same pot, add the chopped onion and sauté for about 3 minutes until softened and translucent.

Step 6

Add the minced garlic to the pot and sauté for another minute until fragrant.

Step 7

Add the chopped green and red bell peppers to the pot and cook, stirring occasionally, for 4-5 minutes until they start to soften.

Step 8

Stir in the tomato paste, cumin, and paprika, cooking for 1-2 minutes to allow the spices to bloom.

Step 9

Return the beef chunks to the pot, along with any accumulated juices.

Step 10

Pour the beef broth into the pot, ensuring the beef is mostly covered with liquid.

Step 11

Add the bay leaf to the mixture. Bring it to a simmer, then reduce the heat to low, cover the pot, and let it cook for about 3 to 4 hours, or until the beef is tender and easily shreds with a fork.

Step 12

Check occasionally and add more beef broth or water if needed to keep the beef mostly submerged.

Step 13

Once the beef is cooked, taste the sauce and adjust seasoning with salt and pepper if necessary.

Step 14

Remove the bay leaf and discard.

Step 15

Serve the Low Carb Carne de Panela hot, garnished with fresh chopped cilantro.

Nutrition Facts

Serving size	(1933.8g)

Amount per serving	% Daily Value*
Calories	2756.4

Total Fat 212.4g	0%
Saturated Fat 77.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 680.4mg	0%
Sodium 4746.2mg	0%
Total Carbohydrate 42.6g	0%
Dietary Fiber 11.9g	0%
Total Sugars 19.8g
Protein 177.2g	0%

Vitamin D 0IU	0%
Calcium 282.7mg	0%
Iron 30.3mg	0%
Potassium 4186.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 68.5%

Protein: 25.4%

Carbs: 6.1%