Panamanian beef stew is a humble, yet delicious dish. It is a staple in most Latin American homes. The flavors explode in your mouth. The simple ingredients work together as in a symphony to produce a fabulous concert of aromas and flavors that will have your mouth watering all the while the stew is cooking. This was one of my favorite things to eat as a child, and every time I cook it for my family a flood of memories come back. Make it, eat it, and let me know how you like it. And if you can, use the homemade sofrito and recaito.
Panamanian Beef Stew Recipe
Panamanian stew is a traditional Latin style carne guisada or beef stew that is a hearty and delicious dish that can be eaten alone or over white rice. If you live in a cold area, it is perfect for those cold winter nights when you crave to eat something that will stick to your bones. This is a prime example of Latin American comfort food.
- 2 lbs. sirloin cut into small cubes
- 3 tomatoes diced
- 3 Tbsp olive oil
- 2 tsp salt paleo diet: sea salt
- 1 tsp black pepper
- 1 tsp sweet paprika
- 3 tsp cumin
- 1 jalapeno cored, seeded and diced
- 1/2 cup onion chopped
- 1 cup carrots sliced about 1/4 " thick
- 1/3 cup celery chopped
- 1 baking potato peeled and cut into cubes, paleo diet: sweet potato or cauliflower
- 8-10 sprigs cilantro tied with butcher's twine
- 4 cups water
- 3 Tbsp sofrito
- 3 Tbsp recaito
- In a soup pot on medium, heat the oil. Add the onions, and cook until translucent. Add the beef and stir fry for about 5 minutes. Add the tomatoes, salt, pepper, jalapeno, cumin, celery and the potatoes. Cook for about 5 minutes. Turn the heal to low. Add the water, the tied bunch of cilantro and the carrots. Cook for about 5 minutes. Add the sofrito and the recaito.
- Cover and cook for about 1 hour on low. Remove from heat. Serve over rice or if you are feeling international eat with a piece of naan bread. You could also eat with noodles if you want.