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Beef Asado
Beef Asado
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Prep Time:
25 minutes
Cook Time:
100 minutes
Total Time:
125 minutes
Succulent Filipino beef stew cooked low and slow in a savory sauce with tomatoes, olives, veggies, and potatoes.
Ingredients:
  • 1 (4 pound) beef chuck roast, quartered
  • 2 tablespoons cooking oil
  • 1 onion, diced
  • 2 cloves garlic, crushed
  • 2 large tomatoes, chopped
  • 1 tablespoon whole peppercorns, crushed
  • 1 (5 ounce) jar pitted Manzanilla olives
  • 1 onion, quartered
  • 2 bay leaves
  • 2 beef bouillon cubes
  • 0.5 cup ketchup
  • 1 large red bell pepper, sliced
  • 4 small potatoes, peeled and quartered
  • 1 tablespoon corn flour
  • 1 teaspoon water
Instructions:
  • Season the beef with a generous sprinkle of salt and pepper, then let it rest for optimal flavor development.
  • In a skillet over medium heat, sauté diced onion and garlic in oil until softened, about 5 minutes. Transfer to a large pot. Brown beef chunks in the same skillet and add to the pot along with tomatoes, peppercorns, olives, quartered onion, bay leaves, and bouillon cubes. Bring to a boil, then stir in ketchup. Simmer on medium-low heat for 1 hour.
  • Take out the beef from the pot and set it aside. Stir in the red bell pepper and let it simmer for an additional 30 minutes.
  • As the mixture simmers, heat 2 tablespoons of oil in a skillet. Cook the potatoes until golden brown, then add them to the simmering mixture.
  • Slice the meat against the grain and add it to the pot. Stir and cook for another 5 minutes before serving. If the sauce is too thin, combine corn flour and water, then stir into the sauce to thicken.

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