I've been making chicken afritada for years. But beef afritada? This is hands down my favorite. I love the way the beef gets so tender after slow cooking, and how all those vegetables soak up that amazing tomato sauce.
What I love most is that it's a complete meal in one pot. I get my protein, my vegetables, and the most incredible sauce to pour over my rice. Plus, it tastes even better the next day.
My Ingredients
- ¼ cup oil (for frying everything)
- 2 pounds beef chuck, cut into 2-inch cubes (my favorite cut for stewing)
- 2 medium potatoes, peeled and quartered
- 1 large carrot, peeled and cubed
- ½ green bell pepper, cut into 1-inch cubes
- ½ red bell pepper, cut into 1-inch cubes (for that pop of color)
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon fish sauce (my umami secret)
- 1 can (15 oz) crushed tomatoes
- 1 tablespoon tomato paste (for extra richness)
- 2 cups water
- Salt and pepper to taste
How I Make My Filipino Beef Afritada
- Prep the vegetables first. I heat oil in my heavy-bottomed pot and start by frying my potatoes and carrots until they're lightly golden. This step is crucial. It helps them keep their shape when they're simmering in the sauce later. I then drain them on paper towels and set aside.
- Using the same oil, I give my bell peppers a quick 30-45 second fry. I want them to still have some crunch, so I don't cook them long. I drain them in the paper towels, too.
- Sear the beef properly. This is where I don't rush! I pat my beef cubes completely dry (this is important for a good sear), then increase the heat to medium-high. I brown the beef for 2-3 minutes per side until it's beautifully caramelized.
- I remove the beef and add my onions and garlic to the same pot (keeping all those delicious browned bits). I cook them until soft and fragrant, then add the beef back in.
- Add the sauce ingredients. I stir in the fish sauce and let it cook for a minute, then add my crushed tomatoes, tomato paste, and water. I make sure everything is well mixed and bring it to a boil.
- I lower the heat, cover the pot, and let it simmer for 1½ to 2 hours until the beef is tender. I check occasionally and add more water if it's getting too dry.
- Once my beef is tender, I add the potatoes and carrots back in and cook for 4-5 minutes until they're heated through and the sauce has thickened to my liking.
- Finally, I add my bell peppers back in for just 1 minute. I want them tender but still with a little crunch. Season with salt and pepper.
- Serve and enjoy your beef afritada!
My Personal Tips
- Cut everything the same size so it cooks evenly
- Don't skip patting the beef dry. Wet meat won't sear properly
- Be patient with the searing. Good browning takes time but adds a lot of flavor
- Never wash the pot after searing. Those browned bits are full of flavor!
- Use chuck roast, cross-cut shanks, or brisket. These cuts have the collagen that makes the meat very tender
- The tomato paste is my secret weapon for that rich tomato flavor
Related
Looking for other recipes like this? Try these:
Filipino Beef Afritada
My Filipino beef afritada is tender beef cubes slow-cooked with potatoes, carrots, and bell peppers in a rich tomato sauce until tender and perfect over rice.
Ingredients
Method
- Prep the vegetables first. I heat oil in my heavy-bottomed pot and start by frying my potatoes and carrots until they're lightly golden. This step is crucial. It helps them keep their shape when they're simmering in the sauce later. I then drain them on paper towels and set aside.
- Using the same oil, I give my bell peppers a quick 30-45 second fry. I want them to still have some crunch, so I don't cook them long. I drain them in the paper towels, too.
- Sear the beef properly. This is where I don't rush! I pat my beef cubes completely dry (this is important for a good sear), then increase the heat to medium-high. I brown the beef for 2-3 minutes per side until it's beautifully caramelized.
- I remove the beef and add my onions and garlic to the same pot (keeping all those delicious browned bits). I cook them until soft and fragrant, then add the beef back in.
- Add the sauce ingredients. I stir in the fish sauce and let it cook for a minute, then add my crushed tomatoes, tomato paste, and water. I make sure everything is well mixed and bring it to a boil.
- I lower the heat, cover the pot, and let it simmer for 1½ to 2 hours until the beef is tender. I check occasionally and add more water if it's getting too dry.
- Once my beef is tender, I add the potatoes and carrots back in and cook for 4-5 minutes until they're heated through and the sauce has thickened to my liking.
- Finally, I add my bell peppers back in for just 1 minute. I want them tender but still with a little crunch. Season with salt and pepper.
- Serve and enjoy your beef afritada!
Notes
- Cut everything the same size so it cooks evenly
- Don't skip patting the beef dry. Wet meat won't sear properly
- Be patient with the searing. Good browning takes time but adds a lot of flavor
- Never wash the pot after searing. Those browned bits are full of flavor!
- Use chuck roast, cross-cut shanks, or brisket. These cuts have the collagen that makes the meat very tender
- The tomato paste is my secret weapon for that rich tomato flavor
Tried this recipe?Let us know how it was!
Comments
No Comments