Panamanian-Style Braised Shredded Beef Stew

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This Panamanian take on the classic shredded beef stew delivers fork-tender flank steak simmered in a fragrant tomato-pepper sauce brimming with olives, capers, and culantro. Served over fluffy white rice with sweet fried plantains, it's a comforting one-pot meal that defines home cooking across the isthmus.

Nutrition Facts

Per serving (estimated)

• 560 kcalCalories
• 24 gFat
• 7 gSaturated Fat
• 48 gCarbs
• 5 gFiber
• 9 gSugar
• 38 gProtein
• 920 mgSodium
• 980 mgPotassium
• 110 mgCalcium
• 5 mgIron
• 62 mgVitamin C
• 210 mcgVitamin A

Ingredients

For the beef and braising liquid

• 2.5 lbs flank steak
• 1 large yellow onion, quartered
• 1 head garlic, halved crosswise
• 2 bay leaves
• 1 tsp whole black peppercorns
• 1 tbsp kosher salt

For the sofrito

• 3 tbsp olive oil
• 1 large yellow onion, thinly sliced
• 1 red bell pepper, seeded and thinly sliced
• 1 green bell pepper, seeded and thinly sliced
• 5 garlic cloves, minced
• 2 medium Roma tomatoes, diced

For the sauce and finishing

• 2 tbsp tomato paste
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp achiote powder or sweet paprika
• 1 cup low-sodium beef broth
• 1/2 cup sliced pimento-stuffed green olives
• 2 tbsp capers, drained and rinsed
• 1/4 cup chopped fresh culantro or cilantro

For serving

• 4 cups cooked white rice
• 2 ripe plantains, sliced and fried
• 1 avocado, sliced

Directions

1. Place the flank steak in a large Dutch oven and add the quartered onion, halved garlic head, bay leaves, peppercorns, and salt. Cover with 6 cups of water, bring to a boil over high heat, then reduce to a gentle simmer. Skim any foam, partially cover, and cook for about 2 hours, or until the beef shreds easily with a fork.
2. Transfer the beef to a cutting board and reserve 1 cup of the cooking liquid. When cool enough to handle, shred the meat along the grain using two forks, discarding any large pieces of fat or gristle.
3. Heat the olive oil in a wide skillet or saucepan over medium heat. Add the sliced onion and both bell peppers and cook for 8 to 10 minutes, stirring occasionally, until softened and lightly caramelized at the edges.
4. Stir in the minced garlic, diced tomatoes, tomato paste, cumin, oregano, and achiote. Cook for 3 minutes until the tomato paste deepens in color and the mixture becomes fragrant.
5. Pour in the beef broth and reserved cup of cooking liquid, scraping the bottom of the pan to lift any browned bits. Simmer the sauce for 10 minutes to meld the flavors, then season with salt and pepper.
6. Add the shredded beef, olives, and capers to the sauce. Stir well to combine and simmer for 15 to 20 minutes, allowing the beef to absorb the flavors and the sauce to thicken slightly.
7. Fold in the chopped culantro just before serving and adjust the seasoning. The stew should be moist but not soupy, with tender strands of beef coated in a glossy red-orange sauce.
8. Spoon the ropa vieja over a mound of fluffy white rice, arrange fried plantains and avocado slices alongside, and serve immediately with a wedge of lime if desired.

Cook’s Notes

• For the most tender shredded beef, simmer the flank steak low and slow; rushing this step will result in tough, chewy strands.
• Culantro (recaudo) is the traditional Panamanian herb and has a stronger, more pungent flavor than cilantro; substitute with cilantro plus a pinch of ground coriander if unavailable.
• Achiote powder gives the stew its characteristic reddish-orange hue without adding heat, but sweet paprika works as a milder substitute.
• The stew tastes even better the next day, so consider making it a day ahead and reheating gently with a splash of broth.
• Use a pressure cooker to cut the braising time to about 45 minutes at high pressure.

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