Panelinha Mineira Raiz: Carne Moída, Calabresa e Batata no Fogão a Lenha! Mió de Bão

Ingredients

• 500 g Ground Beef (lean (80/20) for best flavor)
• 200 g Calabresa Sausage (frozen, sliced into 1‑cm rounds)
• 2 medium Carrots (peeled and diced ½‑inch)
• 2 medium Potatoes (peeled and diced ½‑inch)
• 2 tbsp Vegetable Oil (for sautéing)
• 2 tbsp Garrafada do Amiguinho Seasoning Mix (pre‑made blend containing salt, black pepper, color, and turmeric)
• 2 cups Water (room temperature)
• 2 stalks Scallions (thinly sliced for garnish)
• to taste Black Pepper (freshly ground)
• 1 cup Farofa (toasted cassava flour) (plain or pre‑flavored)
• 1 tbsp Butter (for toasting farofa)
• 1 cup White Rice (uncooked; rinsed)

Instructions

1. Heat Oil and Brown the Beef

   Place the skillet over medium‑high heat, add the vegetable oil and let it shimmer. Add the ground beef, break it up with the wooden spoon, and sprinkle the Garrafada do Amiguinho seasoning mix. Cook, stirring occasionally, until the meat loses its pink color and starts to brown, about 5 minutes.

   Time: PT5M

   Temperature: Medium‑high

2. Add Frozen Calabresa Sausage

   Add the sliced frozen calabresa directly to the skillet. Stir gently; the sausage will begin to thaw and release its fat. Cook for another 3‑4 minutes until the edges are lightly browned.

   Time: PT4M

   Temperature: Medium

3. Incorporate Carrots and Potatoes

   Add the diced carrots and potatoes to the pan. Stir‑mix so the vegetables coat with the seasoned meat juices. Sauté for 3 minutes to develop a light crust.

   Time: PT3M

   Temperature: Medium

4. Add Water and Simmer

   Pour in 2 cups of water, increase the heat to bring the mixture to a gentle boil, then lower to a simmer. Cover the skillet and let it cook for 15 minutes, or until the potatoes are just tender.

   Time: PT15M

   Temperature: Medium

5. Finish the Stew on Low Heat

   Remove the lid, turn the heat to low, and let the stew continue to cook for another 5 minutes, allowing the flavors to meld and the sauce to thicken slightly.

   Time: PT5M

   Temperature: Low

6. Cook the Rice

   While the stew is finishing, rinse 1 cup of white rice until the water runs clear. Transfer to a saucepan, add 2 cups of water, a pinch of salt, bring to a boil, then cover and simmer on low for 12 minutes. Remove from heat and let sit, covered, for 5 minutes.

   Time: PT17M

   Temperature: Low

7. Prepare the Crispy Farofa

   In a small clean skillet, melt 1 tbsp butter over medium heat. Add 1 cup of farofa and toast, stirring constantly, until golden and fragrant, about 4 minutes.

   Time: PT4M

   Temperature: Medium

8. Garnish the Stew

   Turn off the heat. Sprinkle sliced scallions over the stew and add a few turns of freshly ground black pepper. Drizzle a tiny splash of oil if desired for extra shine.

   Time: PT2M

9. Plate and Serve

   Spoon a generous portion of rice onto each plate, ladle the beef stew over the rice, and serve the toasted farofa on the side. Enjoy immediately.

   Time: PT2M

Nutrition Facts

Calories

450

Protein

25 g

Carbohydrates

45 g

Fat

15 g

Fiber

5 g

Ingredient Substitutions

• Instead of Ground Beef: ground turkey, ground pork
• Instead of Calabresa Sausage: chorizo, linguiça
• Instead of Carrots: parsnips, sweet potatoes
• Instead of Potatoes: yukon gold potatoes, sweet potatoes
• Instead of Vegetable Oil: canola oil, olive oil
• Instead of Garrafada do Amiguinho Seasoning Mix: store‑bought Brazilian carne moída seasoning
• Instead of Water: low‑sodium broth for richer flavor
• Instead of Scallions: chives, green onions
• Instead of Black Pepper: white pepper
• Instead of Farofa (toasted cassava flour): toasted cornmeal
• Instead of Butter: olive oil, margarine
• Instead of White Rice: brown rice, cauliflower rice

Equipment Needed

• Large Cast‑Iron Skillet (Panela Mineira)
• Medium Saucepan
• Cutting Board
• Chef’s Knife
• Wooden Spoon
• Ladle
• Measuring Cups & Spoons
• Serving Plate

Critical Steps — Do Not Skip

• Browning the ground beef properly to develop flavor.
• Ensuring the potatoes are cooked to tender‑but‑not‑mushy consistency.
• Toasting the farofa until golden without burning.

Chef Tips from the Video

• Use the pre‑made Garrafada do Amiguinho seasoning for authentic flavor and to save time.
• A splash of fresh lime juice added at the end brightens the stew.
• If you like extra heat, add a pinch of crushed red pepper flakes with the black pepper.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 4 days.

Freezer: Freeze the stew (without rice) in a freezer‑safe bag for up to 2 months; reheat gently.

Room temperature: Do not keep at room temperature for more than 2 hours.

Make-Ahead Tips

• The stew tastes even better the next day; reheat gently on the stove, adding a splash of water if needed.
• Prepare the farofa up to 2 hours ahead and keep it in a warm oven (150°F) to stay crisp.

Frequently Asked Questions