Dominican Bean and Beef Stew (La Bandera)
Ingredients
- 2 cups Mahatma® White Rice
- 2 lb top round beef steaks, cut into ½-inch pieces
- 1/4 cup + 2 tbsp vegetable oil, divided
- 4 tsp Worcestershire sauce
- 2 tsp dried oregano
- 2 tsp salt
- 2 tsp black pepper
- 1 medium onion, diced
- 4 cloves garlic, smashed
- 1 red bell pepper, diced
- 2 celery stalks, diced
- 1/4 cup tomato paste
- 5 cups low-sodium beef broth
- 3 tbsp chopped fresh parsley, divided
- 1 tsp adobo seasoning
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- 2 tbsp cider vinegar
Instructions
This traditional Dominican Bean and Beef Stew, also known as “Bandera”, is prepared with White Rice, kidney beans and pinto beans.
Step 1
In large bowl, combine beef, 1/4 cup oil, Worcestershire sauce, oregano, salt and pepper; let stand for 30 minutes.
Step 2
Meanwhile, in medium pot, prepare rice according to package directions. Keep warm.
Step 3
Heat remaining oil in Dutch oven or high-sided skillet set over medium heat; cook beef for 12 to 15 minutes or until browned; transfer to plate and set aside.
Step 4
Add onion, garlic, bell pepper and celery to Dutch oven; cook for 8 to 10 minutes or until softened. Add tomato paste; cook, stirring, for 1 minute. Return beef to Dutch oven, along with beef broth, 2 tbsp parsley and adobo seasoning; bring to boil. Reduce heat to low; cook for 1 to 2 hours or until beef is tender and sauce is thickened. Add kidney and pinto beans in last 30 minutes of cooking. Stir in vinegar.
Step 5
Transfer rice to large serving platter. Spoon beef and bean mixture over top to resemble flag of the Dominican Republic. Sprinkle with remaining parsley.
Flavor Tip
Serve with salad and tostones to round out the meal.
Stew for Days
This hearty stew serves 8, but if you aren’t feeding a big family and would rather not eat leftovers for days, this is the perfect opportunity to perfect your meal prep by stocking up the freezer with another favorite Heartwarming Soup and Stews. Just keep these things in mind when freezing broth-based soups:
– Three Day Rule: If you want to ensure that your soup will taste just as good when you reheat it, you´ll want to get your leftovers into the freezer as soon as possible. As this soup contains meat, it is especially crucial.
– Small but Mighty: Portion soup into small containers – plastic or glass– or freezer bags. Make sure that whatever you choose is designed for freezing – the soup will expand when frozen.
– Reheat Right: Soups will defrost in 1-2 days in the fridge or 30 mins or so in a water bath. Soup will warm up evenly in a saucepan on low heat. Prevent scalding by stirring it constantly – don’t worry, it won’t take long. If the stew is a little thick, pour a little chicken broth in.
Forming the Flag
Just as there are three colors on the flag, there are three staples found in nearly every meal — rice, beans, and protein (pork, chicken, beef or fish). You can impress your guests with plate presentation, but this delicious will be a filling meal, whether you form the flag or not.
Other Traditional Recipes
Keep exploring other traditional Latin American dishes. After all, we make Mexican rice recipe easy! Maybe you’re craving something more European. Do you find yourself asking ¨what is paella?¨ Well, today is the perfect day to learn by preparing this Spanish plate!
Substitution Tip: Switch the rice variety if you’re craving a more fragrant grain. After all, what is jasmine rice if not an aromatic treat! Have you ever wondered the difference between jasmine and basmati rice? Take a look: jasmine rice vs. basmati rice.
