Panamanian beef stew, made with natural ingredients, is simply delicious. It’s your tried and true comfort food beef stew with a Latin American twist! Learn how to make this stew with homemade sofrito and recaito for an spicy authentic flavor. The dish also reheats well for a quick meal.
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.
Here are some key tips on making a great Panamanian beef stew. You don’t need and expensive cut of beef. In the recipe I mention sirloin but any inexpensive cut will work. My local store carries packs of stew beef and those work wonderful. Getting the onions into the pot and soften them with a little heat comes first. Then you want to add the beef and get a nice brown caramelization on it for more flavor. Think “stir fry” beef after the onions are soft and you get those nice brown bits of flavor into the dish.
Some tips for your stew
- After the beef has browned nicely you can add in the other vegetables along with the salt and pepper and get them soft. Once they are soft you are ready.
- Add the water and simmer until the potatoes and carrots are fully cooked.
- This dish is great reheated but I would avoid freezing it with the potatoes. Defrosted potato tends to have an unpleasant texture or may fall apart completely.
- If you remove the potatoes before freezing you would have a much better result when you are going to serve again.
- You can store in the refrigerator for 2 or 3 days and reheat in the microwave for a quick and easy meal.
What really gives this dish the unique Latin flavor are the recaito and sofrito. I have step by step instructions on how to make them both and freeze into cubes. If you keep these on hand you will be able to use the cubes in many Latin dishes. One of my favorite quick and easy dishes that uses both are Latin style black beans you serve over rice.
If you want to venture into trying some other tasty ethnic type soups and stews here are a couple more I think you will enjoy. You can bookmark these for later reference or pin them on Pinterest.
Vietnamese bo sot vang is a beef stew with some truly amazing flavors that I have never had in any stew I have ever eaten. This is a must try recipe. One classic dish I love to make during winter is French cassoulet with it’s hearty beans, pork, sausage and aromatic herb flavors. If you want something on the spicy side then try this lamb rogan josh from the Kashmir region on the North of India. For Saint Patrick’s Day I always have to serve this Guinness Beef stew that my family loves! Let me know how you like these if you try them.
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.