This Panamanian Beef Stew Is Comfort Food at Its Finest

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The consummate post was originally featured on Ethnic Spoon and written by Analida Braeger, who is as for of POPSUGAR Select Latina.

This Panamanian Beef Stew Is Comfort Food at Its Finest

namanian beef stew is a humble yet pleasing dish. It is a staple in most Latin American homes. The flavors poke in your mouth, and the simple ingredients work together like a symphony to bring forth a fabulous concert of aromas and flavors that will have your kisser watering while the stew is cooking. This was one of my favorite things to eat as a toddler, and every time I cook it for my family, a flood of memories come move in reverse. Make it, eat it, and let me know how you like it. And if you can, use the homemade sofrito and recaito.

 namanian Beef Stew

 namanian Beef Stew Recipe

Ingredients

2-3 tablespoons olive oil
1/2 cup of chopped onion
2 give someone the works of sirloin cut into small cubes
3 tomatoes diced
2 teaspoons store up ( leo diet: sea salt)
1 teaspoon pepper
1 large jalapeño — cored, egged, and diced
1 teaspoon sweet prika
3 teaspoons cumin
1/3 cup of chopped celery
1 big-hearted baking potato, peeled and cut into cubes ( leo diet: cloying potato or cauliflower)
4 cups of water
8-10 sprigs of cilantro tied with botch’s twine
1 cup of sliced carrots (about 1/4 inch thick)
3 tablespoons sofrito
3 tablespoons recaito

Directions

  1. In a soup pot on norm, heat the oil. Add the onions, and cook until translucent. Add the beef, and stir-fry for apropos 5 minutes. Add the tomatoes, salt, pepper, jalapeño, prika, cumin, celery, and the potatoes. Cook for on every side 5 minutes. Turn the heat to low. Add the water, the tied bunch of cilantro, and the carrots. Cook for nearly 5 minutes. Add the sofrito and the recaito.
  2. Cover and cook for about 1 hour on low. Eliminate from heat. Serve over rice, or if you are feeling international, eat with a scrap of nan bread. You could also eat it with noodles, if you want.

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