The Panamanian Ropa Vieja Stew recipe is made from shredded beef in a tomato-based sauce with garlic, onions and spices. This thick stew has filled Panamanian households with comfort food and a taste of Panama’s food for many years. The success of the Panamanian Ropa Vieja Stew recipe relies on the quality of the ingredients – often sourced from Panama’s farmlands.
Local ingredients are key to keeping the real Panamanian Ropa Vieja Stew recipe intact. Tomatoes, peppers and onions make the stew hearty and tender, while locally raised beef lends the dish its meaty taste. Many of Panama’s farmers supply these ingredients directly to local markets, using sustainable farming methods. Buying local supports farmers who use environmentally friendly practices like avoiding synthetic pesticides and rotating crops to keep soil healthy.
Traditional dishes like the Panamanian Ropa Vieja Stew recipe are also made so much better by sustainable farming. Farmers who use sustainable practices protect the environment for future generations have the fresh ingredients available. Locally raised, grass-fed cattle produce better beef with less carbon footprint through a reduction in mass farming techniques. This sustainability – orientation ensures that traditional recipes are rooted in the land but are flexible enough to meet modern needs.
Using local, sustainable ingredients maintains the flavor, quality, and cultural significance of the Panamanian Ropa Vieja Stew recipe while helping the environment and community.
Ingredients For the Panamanian Ropa Vieja Stew Recipe
Ingredients:
Flank Steak
Olive Oil
Diced Onion
Diced Green Bell Pepper
Diced Red Bell Pepper
Minced Garlic Cloves
Dried Oregano
Ground Cumin
Smoked Paprika
Salt
Black Pepper
Diced Tomatoes
Beef Broth
Pitted Green Olives
Drained Dapers
Chopped Fresh Cilantro
Cooking Instructions For the Panamanian Ropa Vieja Stew Recipe
- Preheat the oven to 350°F.
- Heat a large Dutch oven or oven-safe pot over medium-high heat. Add olive oil and brown the flank steak on both sides until browned. Remove the steak from the pot and set it aside on a plate.
- In the same pot, add onions, bell peppers, and garlic. Cook for 5-7 minutes, stirring occasionally, until the vegetables have softened.
- Add oregano, cumin, smoked paprika, salt, and black pepper to the pot. Stir well to combine.
- Pour diced tomatoes and beef broth into the pot. Add the flank steak back to the pot, making sure it is fully covered with liquid.
- Cover the pot and place it in the oven. Cook for 3-4 hours, until the meat is tender and easily shreds with a fork.
- Once the meat is cooked, remove it from the pot and shred it with two forks. Return the shredded meat to the pot.
- Add green olives, capers, and cilantro to the pot. Stir well to combine.
- Serve the Ropa Vieja stew hot with your favorite side dishes, such as rice, beans, or fried plantains.
5 Essiential Ingredients for Panamanian Food
Panamanian cuisine combines native, African, Spanish and Caribbean flavors. At the center of this are the ingredients that make up Panamanian dishes distinctive. Five basic ingredients in Panamanian food:
1. Culantro
One of the most important herbs in Panamanian cooking is culantro (sometimes mistaken for cilantro). Culantro has a distinctively strong, peppery flavor and is used in dishes like Sancocho (chicken stew) and Ropa Vieja (shredded beef). This leafy herb gives broths, soups and stews a deep, earthy flavor that distinguishes Panamanian fare from similar Latin American cuisines.
Culantro has a stronger aroma than cilantro and can withstand long cooking times; it is great for slow-cooked meals. It’s often served as a garnish or chopped into sauces and marinades and is a must in many traditional Panamanian recipes.
2. Plantains
Plantains are a starchy banana which can be prepared many different ways and are a popular component in Panamanian cuisine. They are eaten green (unripe) or yellow (ripe) to produce different flavors and textures. Green plantains are sometimes fried and flattened to make Patacones (a crispy, savory side dish with meals), while ripe plantains are sweeter and used in Tajadas (sliced and fried).
Many traditional dishes use plantains, whether mashed, fried, or boiled. Their adaptability permits them to be suitable for breakfast, snack foods and as a companion to main courses including fish, beef or chicken.
3. Yuca (Cassava)
Yuca (cassava) is a root vegetable used heavily in Panamanian food. Starchy and similar to potatoes in texture, yuca is boiled or fried. The most common use of yuca is in Carimaolas (deep fried yuca fritters stuffed with meat or cheese). Yuca is also boiled with sauces or mashed as a side dish.
It is a favorite ingredient for its mild flavor and versatility. Yuca was used by indigenous people for centuries and remains a staple in Panamanian food traditions, sometimes substituting potatoes in a number of food items.
4. Rice
Rice is a staple of Panamanian meals and it is served with virtually all meals. Rice is a staple in Panamanian homes, either in Arroz con Pollo (rice with chicken) or just cooked and served with beans. Panama’s tropical climate is ideal for growing rice; the grain is used in both everyday meals and special occasions.
Panamanians may season rice with various spices or mix with coconut milk and serve with stews or grilled meats. The simple rice balances the bold flavors of richer dishes.
5. Coconut
And coconut milk in particular is a staple in Panamanian coastal cuisine. Found mainly in Caribbean-style dishes, coconut milk lends spicing and a slightly sweet, tropical note to dishes like Arroz con Coco (coconut rice) and seafood stews. The use of coconut reflects Panama’s Afro-Caribbean heritage and proximity to the ocean.
Coconut oil can also be utilized for frying along with cooking and gives a subtle aroma and sweetness to foods. Whether in curries, rice dishes or desserts, coconut is a staple ingredient in Panama’s coastal areas reflecting its multifaceted culinary influences.
FAQ For the Panamanian Ropa Vieja Stew Recipe
Q: What are the main ingredients in a Panamanian Ropa Vieja Stew recipe?
A: The Panamanian Ropa Vieja Stew recipe features shredded beef as the primary ingredient, typically flank steak or brisket. This meat is slow-cooked until tender and then shredded into thin strands. The dish also includes a variety of vegetables and seasonings, such as onions, bell peppers, garlic, tomatoes, and a combination of spices like cumin, oregano, and bay leaves. Some recipes add green olives or capers for extra flavor. The stew is often served with white rice, plantains, or tortillas, making it a hearty and filling meal that is loved throughout Panama.
Q: How is the beef prepared in the Panamanian Ropa Vieja Stew recipe?
A: In the Panamanian Ropa Vieja Stew recipe, the beef is usually slow-cooked to achieve the signature tender, shredded texture. The process starts by boiling the beef in a seasoned broth, which often includes garlic, onions, and bay leaves, for several hours until the meat is fully tender and can be easily pulled apart. Once cooked, the beef is removed, shredded into thin strands, and set aside. The cooking broth is usually saved and later added to the stew to enhance its flavor. This step is crucial for achieving the characteristic texture that makes Ropa Vieja such a beloved dish.
Q: Can the Panamanian Ropa Vieja Stew recipe be made in a slow cooker?
A: Yes, the Panamanian Ropa Vieja Stew recipe can be easily adapted for a slow cooker, which is a great method for achieving tender, shredded beef with minimal effort. To prepare it this way, first sear the beef in a pan to lock in its flavor, then transfer it to the slow cooker along with the other ingredients, such as onions, bell peppers, tomatoes, garlic, and spices. Add beef broth or water to ensure the meat stays moist during cooking. Set the slow cooker on low for 6-8 hours or on high for 4-5 hours. Once the beef is tender, shred it and return it to the stew to absorb the rich flavors.
Q: What side dishes pair well with the Panamanian Ropa Vieja Stew recipe?
A: The Panamanian Ropa Vieja Stew recipe is traditionally served with white rice, which helps soak up the flavorful sauce. Other common side dishes include fried plantains, which add a sweet contrast to the savory stew, and black beans for added protein. Some people also enjoy serving Ropa Vieja with a simple salad of fresh vegetables or avocado slices. In Panama, it’s not uncommon to pair the dish with tortillas or corn-based dishes like arepas. These sides complement the stew’s bold flavors while providing a well-rounded meal that is satisfying and comforting.
Q: How can you store and reheat leftovers from the Panamanian Ropa Vieja Stew recipe?
A: Leftovers from the Panamanian Ropa Vieja Stew recipe can be stored in an airtight container in the refrigerator for up to four days. To reheat, you can either use a stovetop or microwave. On the stovetop, place the stew in a saucepan and heat it over medium-low heat, stirring occasionally, until it’s warmed through. If using a microwave, heat the stew in intervals, stirring in between to ensure even heating. The stew can also be frozen for up to three months in freezer-safe containers. When reheating from frozen, it’s best to thaw it overnight in the fridge before reheating on the stove for optimal texture and flavor.
Panamanian Ropa Vieja Stew
Equipment
- A large Dutch oven or stockpot to cook the stew
- A cutting board and sharp knife to chop vegetables and meat
- A wooden spoon or spatula to stir the stew
- A can opener to open canned tomatoes and beans
- Measuring cups and spoons to measure out spices and liquids
Ingredients
- 2 lbs flank steak
- 2 tbsp olive oil
- 1 onion diced
- 1 green bell pepper diced
- 1 red bell pepper diced
- 4 garlic cloves minced
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp salt
- ½ tsp black pepper
- 1 can diced tomatoes (14.5 oz)
- 2 cups beef broth
- ½ cup pitted green olives
- ¼ cup capers drained
- ¼ cup fresh cilantro chopped
Instructions
- Preheat the oven to 350°F.
- Heat a large Dutch oven or oven-safe pot over medium-high heat. Add olive oil and brown the flank steak on both sides until browned. Remove the steak from the pot and set it aside on a plate.
- In the same pot, add onions, bell peppers, and garlic. Cook for 5-7 minutes, stirring occasionally, until the vegetables have softened.
- Add oregano, cumin, smoked paprika, salt, and black pepper to the pot. Stir well to combine.
- Pour diced tomatoes and beef broth into the pot. Add the flank steak back to the pot, making sure it is fully covered with liquid.
- Cover the pot and place it in the oven. Cook for 3-4 hours, until the meat is tender and easily shreds with a fork.
- Once the meat is cooked, remove it from the pot and shred it with two forks. Return the shredded meat to the pot.
- Add green olives, capers, and cilantro to the pot. Stir well to combine.
- Serve the Ropa Vieja stew hot with your favorite side dishes, such as rice, beans, or fried plantains.
1 comment
The Panamanian ropa vieja stew was a game changer for our dinner last weekend!