Panamanian Stew Recipe

Italian Rolls have never tasted so good without this utterly delicious Panamanian Stew ! What’s more ! You can cook the Panamanian Stew with Italian Rolls in a few minutes for your family for dinner while they wait eagerly !


  • 450 gm lean beef, cut into 3/4 inch cubes
  • 2 tablespoons vegetable oil or bacon fat
  • 675 ml water
  • 2 carrots, sliced into 1/4 inch slices
  • 1 beet, peeled and cut into 1/2 inch cubes
  • 2 stalks celery, cut into 3/4 inch cubes
  • 2 medium potatoes, cut into 3/4 inch cubes
  • 2 onions, sliced
  • 1/2 small head cabbage, shredded
  • 2 teaspoons salt
  • 2 tomatoes, peeled and quartered
  • 225 gm frozen, defrosted green beans
  • 2 tablespoons fresh parsley leaves chopped
  • 1/2 teaspoon basil or thyme


  • How to make Panamanian Stew
  • Brown beef in oil in a large skillet.
  • Place meat in slow cooker.
  • Add some of the water to the skillet and stir to pick up the browned bits.
  • Add to the meat along with remaining water, carrots, beet, celery, potatoes, onions, cabbage, and salt.
  • Cover and cook on low for about 8 hours or until vegetables are tender.
  • Add tomatoes, green beans, parsley, and basil in the last 10 minutes of cooking.
  • Serve stew hot in large bowls with crusty Italian rolls.

Recent Posts

go back to top button