La Bandera Dominicana (Rice, Beans and Stewed Beef)
The Dominican national lunch: fluffy white rice, creamy stewed red beans and tender stewed beef, served with a simple salad. Every family's everyday plate, made from three recipes cooked together.
Servings
Ingredients
Nutrition
Per serving
Steps
Season the beef
Rinse the beef cubes with the lime juice, then mix in the salt, half the garlic and the oregano. Let the beef marinate for 30 minutes at room temperature.
- 800 g beef chuck
- 2 limes lime juice
- 1 tsp salt
- 3 cloves garlic, crushed
- 1 tsp dried oregano
✅ Done when: beef is evenly coated with the seasoning
Brown the beef with sugar
In a large pot (24-26 cm), melt the sugar in the oil over medium heat until it turns deep amber, about 2 minutes. Raise the heat to medium-high, add the seasoned beef and cook, stirring, for about 5 minutes until browned on all sides, then stir in the onion, green pepper, tomato paste and coriander.
- 2 tbsp vegetable oil
- 1 tbsp sugar
- 800 g seasoned beef
- 1/2 onion onion
- 1/2 pepper green pepper
- 2 tbsp tomato paste
- half the bunch fresh coriander
✅ Done when: beef is browned on all sides and the sugar is a deep amber color
Stew the beef
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Stew the beans
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Cook the rice
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Serve the bandera
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Season the beef
Rinse the beef cubes with the lime juice, then mix in the salt, half the garlic and the oregano. Let the beef marinate for 30 minutes at room temperature.
- 800 g beef chuck
- 2 limes lime juice
- 1 tsp salt
- 3 cloves garlic, crushed
- 1 tsp dried oregano
✅ Done when: beef is evenly coated with the seasoning
Brown the beef with sugar
In a large pot (24-26 cm), melt the sugar in the oil over medium heat until it turns deep amber, about 2 minutes. Raise the heat to medium-high, add the seasoned beef and cook, stirring, for about 5 minutes until browned on all sides, then stir in the onion, green pepper, tomato paste and coriander.
- 2 tbsp vegetable oil
- 1 tbsp sugar
- 800 g seasoned beef
- 1/2 onion onion
- 1/2 pepper green pepper
- 2 tbsp tomato paste
- half the bunch fresh coriander
✅ Done when: beef is browned on all sides and the sugar is a deep amber color
Stew the beef
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Stew the beans
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Cook the rice
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Serve the bandera
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The Story Behind the Dish
La bandera ('the flag') is what most Dominicans eat for lunch, the main meal of the day, almost every day. The name compares its colours to the national flag.
The beef is browned in caramelised sugar, a typical Dominican technique that gives stews a deep colour and flavour.
⭐ Why It's Famous
It's the daily heartbeat of Dominican cooking: simple, filling and full of flavour.
💡 Fun Fact
The crispy rice stuck to the bottom of the pot, called concón, is so loved that family members compete for it.
All over the Dominican Republic
18.49°N, -69.93°W
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