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beef afritada recipe

Beef Afritada

A hearty beef stew that consists tender beef cuts, potatoes, carrots, and bell peppers cooked in a tomato sauce.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Course Main Course
Cuisine Filipino
Servings 4 servings

Ingredients
  

  • 1/4 cup canola oil
  • 2 medium potatoes peeled and quartered
  • 1 large carrot peeled and cut into cubes
  • ½ green bell pepper seeded and cut into 1-inch cubes
  • ½ red bell pepper seeded and cut into 1-inch cubes
  • 2 pounds beef chuck cut into 2- inch cubes
  • 1 onion peeled and chopped
  • 4 cloves garlic peeled and minced
  • 1 tablespoon fish sauce
  • 1 can 15 ounces crushed tomatoes
  • 2 tablespoons tomato paste
  • 2 cups water
  • 1 pinch salt or as much to suit your taste
  • 1 pinch pepper or as much to suit your taste

Instructions
 

  • Heat oil in a skillet over medium heat then add potatoes and carrots. Cook the vegetables until they are lightly browned on each side then transfer to a plate with paper towels to drain the oil.
  • immediately add the bell peppers after and cook for about 30 to 45 seconds. Once they're cooked, include them in the other draining
  • Drain the oil from the pan but leave two tablespoons worth of oil then increase the heat to medium-high heat. Add beef and cook for about 1 to 2 minutes on each side or until lightly browned then remove it from the pan and let the meat rest.
  • If the oil reduced, add another teaspoon before adding the onions and garlic to cook.
  • Once the onions and garlic have softened from cooking, add back the beef then pour the fish sauce and cook for about 1 to 2 minutes.
  • While the meat and sauce are cooking, add crushed tomatoes, water, and tomato paste. Stir them all together then bring to a boil.
  • Lower heat, cover, and cook for about 1 1/2 to 2 hours or until beef is tender. If you see the sauce drying out before the meat tenderizes, add more water in 1/2 cup increments.
  • Add potatoes and carrots to the pot and continue to cook for about 4 to 5 minutes or until vegetables are tender and sauce is thickened and reduced as desired.
  • Add bell peppers and cook for about 1 minute or until tender yet crisp then season the stew with salt and pepper until it suits you taste.