Brazilian recipe
Flavorful Pressure Cooker Beef Stew (Carne de panela)
This elevated take on a classic beef stew is packed with depth and cooks up tender in no time. It is a reliable, stress-free choice for a hearty meal.
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Ingredients
1/2 cup vegetable oil
1 clove garlic, minced
1 medium onion, chopped
700g coxão duro (top round steak), sliced into steaks
2 tsp salt
1 1/2 tsp monosodium glutamate seasoning
1 tomato, chopped
1/2 green bell pepper, chopped
1 tbsp tomato paste
3 cups hot water
1 tbsp fresh parsley, chopped
1 clove garlic, minced
1 medium onion, chopped
700g coxão duro (top round steak), sliced into steaks
2 tsp salt
1 1/2 tsp monosodium glutamate seasoning
1 tomato, chopped
1/2 green bell pepper, chopped
1 tbsp tomato paste
3 cups hot water
1 tbsp fresh parsley, chopped
Where to find ingredients
You can find these ingredients at local community markets or grocery stores in Georgetown and surrounding areas. Look for fresh produce in the vegetable stalls and ask your local butcher for 'coxão duro' or a lean, top-round cut of beef, which is the best choice for this preparation. If you cannot find monosodium glutamate, a dash of beef bouillon can serve as a substitute.
Preparation method
- Heat the oil in a pressure cooker over high heat.
- Sauté the minced garlic and onion for 3 minutes until golden brown.
- Add the beef steaks and brown for 10 minutes, or until the color changes throughout.
- Stir in the salt, monosodium glutamate, tomato, green bell pepper, tomato paste, and hot water.
- Secure the lid of the pressure cooker and cook for 30 minutes once it reaches full pressure.
- Remove from heat and allow the pressure to release naturally before opening.
- Stir in the fresh parsley and serve immediately.
Observations
This recipe offers a delicious and straightforward twist on a traditional Brazilian comfort dish. By utilizing a pressure cooker, you ensure the meat reaches a melt-in-the-mouth consistency while absorbing intense flavors in record time, making it an excellent option for busy weekdays.
The magic lies in the initial sautéing of aromatics and the specific blend of seasonings that deepen the meat's profile. It is a versatile dish that pairs perfectly with white rice and a fresh side salad to complete the plate.
The magic lies in the initial sautéing of aromatics and the specific blend of seasonings that deepen the meat's profile. It is a versatile dish that pairs perfectly with white rice and a fresh side salad to complete the plate.
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