Carne de Panela Brazilian Pot Roast

Season beef chunks generously with salt and black pepper, pressing the seasoning into the meat.

Heat olive oil in a large Dutch oven over medium-high heat until shimmering.

Sear the beef in batches, leaving space between each piece. Cook 3-4 minutes per side until deeply golden brown all over. Remove to a plate and set aside.

In the same pot with the beef drippings, add the onion and garlic. Saute over medium heat, stirring often, until the onion softens and turns translucent, about 5 minutes.

Add the chopped tomato and bell pepper. Stir well and let the vegetables cook down, releasing their juices, about 5 minutes more.

Stir in the smoked paprika and let it bloom in the aromatics for 1 minute.

Nestle the seared beef back into the pot. Pour in the water — it should come halfway up the sides of the meat.

Bring to a gentle simmer, then cover tightly. Reduce heat to the lowest setting and braise for 1 hour 15 minutes.

Add the carrot and potato chunks. Cover and continue braising for another 30 minutes, until the beef yields easily to a fork and the vegetables are tender.

Taste the broth and adjust salt as needed. The sauce should be rich and slightly reduced.

Squeeze fresh lime juice over the pot and scatter the chopped cilantro on top.

Serve the carne de panela in deep bowls over white rice, with extra lime wedges on the side.