Beef Afritada in a rich, flavorful tomato sauce with fork-tender beef, potatoes, carrots, and bell peppers. This Filipino beef stew is a family favorite because it is hearty and delicious.
- 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
- salt and pepper to taste
- Heat the oil in a skillet over medium heat. Cook, turning once or twice, until the potatoes and carrots are lightly browned. Remove from pan and pat dry with paper towels.
- Cook for 30 to 45 seconds after adding the bell peppers. Remove from pan and pat dry with paper towels.
- Remove all but about 2 tablespoons of the oil from the pan. Increase the heat to medium-high. Cook for 1 to 2 minutes, then turn and cook for another 1 to 2 minutes, or until lightly browned. Remove from the heat and set aside to keep warm.
- If necessary, add another tablespoon of oil. Cook, stirring frequently, until the onions and garlic are softened.
- Beef should be added.
- Cook for 1 to 2 minutes after adding the fish sauce.
- Combine the crushed tomatoes, water, and tomato paste in a mixing bowl. Bring to a boil, stirring constantly until evenly distributed.
- Reduce the heat to low, cover, and cook for 1 1/2 to 2 hours, or until the beef is tender. If the sauce is drying out before the meat is tender, add more water in 1/2 cup increments as needed.
- Cook for another 4 to 5 minutes, or until the potatoes and carrots are tender and the sauce has thickened and reduced to your liking.
- Cook for about 1 minute, or until the bell peppers are tender but still crisp.
- Season to taste with salt and pepper. Serve immediately.
To ensure even cooking, cut the meat into uniform pieces.
Pat the beef dry with paper towels to remove excess moisture, which will produce steam and prevent the meat from developing a caramelized crust.
Sear the beef thoroughly. Brown on medium-high heat, taking care not to crowd the pan. Allow the meat to sear for a few minutes before turning.
- Category: Beef
- Method: Beef
- Cuisine: Filipino
- Serving Size: 4 servings
- Calories: 570kcal
- Sugar: 8g
- Sodium: 726mg
- Fat: 30g
- Saturated Fat: 11g
- Fiber: 6g
- Protein: 49g
- Cholesterol: 156mg
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