Beef Asado

This rich Filipino beef asado gains flavor from simmering the beef slowly in a sauce with tomatoes, Manzanilla olives, onion, bell pepper, and potatoes.

• Preparation Time: 25 mins
• Cooking Time: 1 hr 40 mins
• Total Time: 2 hr 5 mins
• Calories: 639 Calories

Ingredients

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

Recipe Instructions

Step 1

Season beef with salt and black pepper; set aside.

Step 2

Heat oil in a skillet over medium heat; add diced onion and garlic. Cook until softened, about 5 minutes; transfer to a 6-quart pot. Brown beef chunks, individually, in the skillet on all sides; place in the pot. Add tomatoes, olives with their juice, quartered onion, bouillon cubes, bay leaves, and crushed peppercorns to the pot; bring to a boil. Stir in ketchup; reduce heat to medium-low, and simmer 1 hour.

Step 3

Remove beef from the pot; set aside. Add bell pepper to the pot; simmer 30 minutes.

Step 4

Meanwhile, heat 2 tablespoons oil in the skillet; add potatoes. Cook until golden brown; immediately transfer to the pot.

Step 5

Slice beef against the grain. Add to the pot; stir. Cook 5 minutes before serving. Whisk corn flour and water together in a small bowl and stir into sauce to thicken if too thin.