Carne Guisada (Panamanian Beef Stew) is a traditional Panamanian recipe for a classic stew of beef and potatoes in a tomato and beer base flavoured with cumin, adobo seasoning and sazón. The full recipe is presented here and I hope you enjoy this classic Panamanian version of: Panamanian Beef Stew (Carne Guisada).
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This is the Panamanian version of the classic Latin American Beef Stew
Ingredients:
2 tsp olive oil
60g spring onions, chopped
3 garlic cloves, minced
2 small tomatoes, diced
2 tbsp coriander, minced
675g beef stewing meat, cut into small chunks
80ml light beer
80ml water
1/2 tsp ground cumin
1/4 tsp adobo seasoning
1/2 tsp ground achiote, or sazon
1 bay leaf
salt to taste
300g waxy baby potatoes, halved or quartered
Method:
Place a large cast iron casserole pot (Dutch oven) over medium heat. Once hot, add the oil and use to fry the spring onions and garlic for 2-3 minutes, until just softened. Now stir in the tomatoes, coriander and a pinch of salt. Cook, stirring, for a further 2 minutes.
Add the beef and fry lightly until just coloured then add in the beer, water, cumin, adobo, achiote (or sazón), bay leaf. Season to taste with salt then bring to a simmer, cover and cook over low heat for 90 minutes.
Test at this point to ensure the beef is tender (if necessary cook for a further 20 minutes).
Add the baby potato pieces and cook until soft, (about 20 minutes depending on the size of the chunks).
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