Transform beef, potatoes, and simple spices into Carne de Panela (Beef Stew) using your Instant Pot! Learn to make flavorful and juicy Brazilian-style stew meat alongside delicious potatoes. It’s the perfect healthy and hearty weeknight meal!
Looking for more nourishing Brazilian recipes? Be sure to check out my Churrasco Steak with Grilled Veggies and Shrimp Stew.
No matter the cuisine, you can almost always find a popular meat and potatoes-type dish similar to America’s beef stew or pot roast. Carne de Panela (translated to “pot meat”) is essentially the Brazilian version, and it’s incredible! Unlike other pot roast recipes, the beef cooks in its own juices, making it tender and tasty.
Just like feijoada (Brazil’s national dish), carne de panela is made by cooking lean cuts of beef until the meat is fall-apart tender. Traditional feijoada is cooked low and slow but carne de panela recipes are always cooked in a pressure cooker, making the process quick and easy!
The best beef for carne de panela
Chuck roast is perfect when it comes to beef stew and pot roast recipes. Cut from the shoulder area on the cow, chuck meat is budget-friendly, juicy, tender, and intensely flavorful when cooked in a pressure cooker.
Carne de panela com batata ingredients
- Chuck meat – If you cannot find this exact cut, look for beef labeled “shoulder roast”, “blade roast”, or simply “pot roast.”
- Potatoes – The only type of potato I’d avoid using here are Russet potatoes because they’re too starchy and may become grainy. Yukon gold or red potatoes are ideal.
- Aromatics – Sauteed onion and garlic infuse intense savory flavors into the meat.
- Tomato paste – To help thicken the stew.
- Herbs and spices – Paprika and oregano add flavor and give this dish a boost of anti-inflammatory and immunity-boosting antioxidants.
How to make Instant Pot Brazilian beef stew
This stew is made with simple ingredients, yet every bite is loaded with flavor. Here’s how it’s done:
Step 1: Cut the chuck into equally sized cubes and season with salt and pepper. Set aside.
Step 2: Set your Instant Pot to cook on Sauté mode and add the oil.
Step 3: Add the beef to the pot and sauté for about 12 minutes. Next, add the onions, garlic, tomato paste, paprika, and oregano. Sauté for 12 minutes before adding the water.
Step 4: Close the lid, seal the pressure valve, and turn off Sauté mode. Pressure cook on High for 30 minutes. When the time is up, manually release the pressure.
Step 5: Carefully open the pot and add the potatoes. Close the lid, reseal the valve, and cook on High for 10 more minutes. When the time is up, allow the pressure to release naturally before removing the lid and serving.
Although this dish is traditionally made in a pressure cooker, you can achieve similar results on the stove:
- Heat the olive oil in a large pot. Add the beef and sauté until browned on all sides and a caramelized crust begins to form. Add the onion and garlic and cook until fragrant.
- Stir in the tomato paste. Next, add the paprika, oregano, and water to the pot.
- Cover and cook on medium heat for 1 hour.
- Afterward, add the potatoes to the pot, cover, and continue to cook for an additional 45 minutes or until the potatoes are fork tender. Season to taste with salt and pepper, then serve.
Slow cooker instructions
To adapt this recipe for a slow cooker, brown the beef on the stove separately and transfer it to the slow cooker with the remaining ingredients. Cook on Low for 6 to 8 hours or on High for 4 to 5 hours.
Tips to make Instant Pot beef stew
- Cutting the beef – Cut the meat into equal-sized pieces to achieve evenly cooked and caramelized pieces of meat.
- Add more veggies – During the last 10 minutes of cooking, feel free to add more starchy vegetables to the stew, like carrots, parsnip, and turnip.
- Natural release pressure – As tempting as it may be to quick release when the timer is up, you must allow the pressure to release naturally for the softest and juiciest stew meat.
To make this meat and potato meal even more cozy and comforting, serve it with a side of Brazilian pinto beans, a mug of creamy Brazilian hot cocoa, and Brazilian brigadeiro for dessert. It’s also great with:
- Brazilian cheese bread
- Cilantro-lime brown rice
- Mixed green salad
- Black-eyed peas
- Paleo cauliflower rice
- Brazilian black bean soup
Frequently asked questions
How long will carne de panela last in the fridge?
If kept in an airtight container, it will last 3 to 4 days in the fridge. You can gently reheat the stew on the stove over medium heat or in the Instant Pot using the Sauté function.
Can you freeze stew with potatoes?
Beef stew freezes well but, unfortunately, potatoes tend to become gritty when frozen. That said, you can make the recipe without the potatoes and freeze it for up to 3 months. When you’re ready to thaw and reheat the stew, boil the potatoes separately and then add them in.
Hungry for more beef stew recipes?
- Instant Pot Beef Stew
- Hearty Dutch Oven Beef Stew
- Beef Stew with Carrots, Peas, and Polenta
- Keto Beef Stew
Carne de Panela (Stew Beef)
- Instant pot
- 3 1/2 lb chuck meat
- 3 tbsp olive oil
- 1 large onion diced
- 5 cloves garlic minced
- 2 tbsp tomato paste
- 2 tbsp paprika
- 1 tbsp dried oregano
- salt and pepper to taste
- 3 lb potatoes quartered
- 4 cups water or broth
- Cut chuck meat into cubes and season with salt and pepper to taste. Set aside
- Turn instant pot on sauté mode, when hot add in oil *make sure it is hot before adding the meat*
- Add beef and sauté for about 25 minutes, stirring occasionally. Half way through add the onions, garlic, tomato paste and season with paprika and oregano. Stir and continue to sauté for the full 25 minutes. The meat will release some liquid which will help create a flavorful broth for the stew.
- Add the water and stir well.
- Cover the pot and turn off sauté mode. Cook on high pressure for 30 minutes followed my QPR (quick pressure release)
- Open the pot and add the potatoes. Cook on high pressure for 10 minutes followed by NPR (natural pressure release)