Panamanian Beef Stew Recipe Card

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.

5 from 4 votes

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Course: Main dish

Cuisine: Latin American

Keyword: beef, carne, easy stew, one pan meal, Panama, stew, stove top

Prep Time: 20

Cook Time: 1

Total Time: 1 20

Servings: servings

Calories: 246kcal

Author: Analida Braeger

Ingredients

3 Tbsp olive oil
½ cup onion chopped fine
2 lbs. sirloin cut into small 1 inch to 2 inch cubes
3 tomatoes large, diced (substitute: 28oz can of diced tomatoes)
2 tsp salt paleo diet: sea salt
1 tsp black pepper
1 tsp sweet paprika
1 jalapeno cored, seeded and diced
3 tsp cumin
⅓ cup celery chopped
1 cup carrots sliced about ¼ " thick
1 potato peeled and cut into cubes (waxy type work best), paleo diet: sweet potato or cauliflower
4 cups water
8-10 sprigs cilantro tied with butcher's twine
3 Tbsp sofrito
3 Tbsp recaito

Instructions

In a soup pot on medium heat the oil. Add the onions, and cook until translucent stirring frequently. Do not let the onions brown.
Add the beef and stir fry for about 5 minutes until brown.
Add the tomatoes, salt, pepper, paprika, jalapeño, cumin, celery, carrots and the potatoes. Cook for about 5 minutes until the potatoes and carrots are soft.
Turn the heat to low. Pour in the water and then add tied bunch of cilantro.
Add the sofrito and recaito.
Cover and cook for about 1 hour on low or until the beef is fork tender. 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.

Nutrition