Carne de Panela with Manioc

Ingredients

Quantities are for one portion.

• 15 mlolive oil
• 200 mlbeef stock
• salt and pepper to taste
• 1onion, sliced
• 1bay leaf
• 200 gbeef stewing cuts, diced
• 1tomato, diced
• 2garlic cloves, minced
• 200 gcassava (manioc), peeled and chopped
• 1 tspsweet paprika

Method

1. Sear the diced beef in the olive oil in a heavy pot until crusted.
2. Add the sliced onion to the pot and soften, following with the minced garlic, sweet paprika, and tomato.
3. Pour in the beef stock and add the bay leaf. Lower the heat.
4. Cover tightly and simmer until the beef is soft and yielding.
5. Submerge the chopped manioc in the broth and continue simmering.
6. Cook until the manioc breaks down slightly and thickens the sauce. Season with salt and pepper.
7. Ladle into a bowl and serve hot.