Panamanian beef stew is a humble yet delicious dish. It is a staple in most Latin American homes. The flavors explode in your mouth, and the simple ingredients work together like a symphony to produce a fabulous concert of aromas and flavors that will have your mouth watering 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.
- 2-3 tablespoons olive oil
- 1/2 cup of chopped onion
- 2 pounds of sirloin cut into small cubes
- 3 tomatoes diced
- 2 teaspoons salt (Paleo diet: sea salt)
- 1 teaspoon pepper
- 1 large jalapeño — cored, seeded, and diced
- 1 teaspoon sweet paprika
- 3 teaspoons cumin
- 1/3 cup of chopped celery
- 1 large baking potato, peeled and cut into cubes (Paleo diet: sweet potato or cauliflower)
- 4 cups of water
- 8-10 sprigs of cilantro tied with butcher's twine
- 1 cup of sliced carrots (about 1/4 inch thick)
- 3 tablespoons sofrito
- 3 tablespoons 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, jalapeño, paprika, cumin, celery, and the potatoes. Cook for about 5 minutes. Turn the heat 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 nan bread. You could also eat it with noodles, if you want.
- Soups/Stews, Stew
- Central American
- 4-6 servings
- Cook Time
- 1 hour 20 mins