Beef Asado

Name: Beef Asado
Prep time: 25 min
Cook time: 100 min
Total time: 125 min
Yield: Serves 6
Cuisine: filipino
Ingredients: 1 (4 pound) beef chuck roast, quartered; salt and pepper to taste; 2 tablespoons cooking oil; 1 onion, diced; 2 cloves garlic, crushed; 2 large tomatoes, chopped; 1 onion, quartered; 1 (5 ounce) jar pitted Manzanilla olives; 2 beef bouillon cubes; 2 bay leaves; 1 tablespoon whole peppercorns, crushed; 0.5 cup ketchup; 1 large red bell pepper, sliced; 4 small potatoes, peeled and quartered; 1 tablespoon corn flour; 1 teaspoon water

4.80 (28)

⏱ 125 mins 🍽 Serves 6 🌶 filipino 🏷 Main course

This classic Filipino beef asado is a rich and hearty stew. Beef chuck is slowly simmered for over an hour with tomatoes, Manzanilla olives, onion, and bell pepper, creating a deeply savoury sauce. Potatoes are browned separately before being added to the pot, and the dish is finished with a simple corn flour slurry to thicken the gravy. It's a comforting, flavourful main course perfect for a family dinner.

Ingredients

1 (4 pound) beef chuck roast, quartered
salt and pepper to taste
2 tablespoons cooking oil
1 onion, diced
2 cloves garlic, crushed
2 large tomatoes, chopped
1 onion, quartered
1 (5 ounce) jar pitted Manzanilla olives
2 beef bouillon cubes
2 bay leaves
1 tablespoon whole peppercorns, crushed
0.5 cup ketchup
1 large red bell pepper, sliced
4 small potatoes, peeled and quartered
1 tablespoon corn flour
1 teaspoon water

Method

Pat the beef dry and season it generously with salt and black pepper.
Warm 2 tablespoons of oil in a skillet. Cook the diced onion and garlic until soft, roughly 5 minutes, then move them to a large 6-quart pot. In the same skillet, brown the beef pieces on all sides before transferring them to the pot.
Place the chopped tomatoes, quartered onion, olives with their brine, beef bouillon cubes, bay leaves, and crushed peppercorns into the pot. Bring the mixture to a boil. Mix in the ketchup, lower the heat, and let it simmer for 1 hour.
Take the beef out of the pot and set it aside. Add the sliced red bell pepper to the pot and continue to simmer for 30 minutes.
While the pepper cooks, heat the remaining 2 tablespoons of oil in the skillet. Fry the potato quarters until they are golden brown, then add them to the pot.
Slice the reserved beef against the grain and return it to the pot. Stir and cook for 5 minutes. If the sauce is too thin, mix the corn flour with 1 teaspoon of water and stir it in to thicken.

Nutrition (per serving)

Calories639 kcal

Fat38 g

Sugars10 g

Protein40 g

Sodium1194 mg

Recipe details

CategoryMain course

Cuisinefilipino

Authorlola