Filipino Beef Stew with Sarsa
Filipino Beef Stew with Sarsa
Ingredients
- 1 kg beef, cut into cubes
- 2 potatoes, large, peeled and quartered
- 2 carrots, thickly sliced
- 1 onion, large, chopped
- 4 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 can tomato sauce, 8 oz / 227g
- 1/4 cup soy sauce
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 2 bay leaves
- 1 teaspoon whole black peppercorns
- as needed salt, to taste
- as needed cooking oil, for sautéing
- 2-3 siling labuyo, (bird's eye chilies), optional, whole or slit
- 2 cups water, (or beef broth for a deeper flavor, if preferred)
Instructions
- 1
Heat a generous amount of cooking oil in a large pot or Dutch oven over medium-high heat. Add the minced garlic and sauté until fragrant, about 30 seconds. Then, add the chopped onions and cook until they soften and become translucent, approximately 2-3 minutes.
⏱️ 4 min
- 2
Add the beef cubes to the pot. Brown the beef on all sides until nicely seared. This step helps to seal in the juices and develop a richer flavor.
⏱️ 8 min
- 3
Pour in the can of tomato sauce. Stir well to thoroughly combine it with the beef and aromatics.
⏱️ 2 min
- 4
Add 2 cups of water (or beef broth for a deeper flavor, if preferred). Drop in the bay leaves and whole black peppercorns. Bring the mixture to a boil.
⏱️ 5 min
- 5
Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for 1 1/2 to 2 hours, or until the beef is fork-tender. (Alternatively, if using a pressure cooker, cook for 30-45 minutes until the beef is tender).
⏱️ 90 min
- 6
After the beef has tenderized, add the thickly sliced carrots and quartered potatoes to the pot. Continue to cook for another 10-15 minutes, or until the vegetables are tender.
⏱️ 15 min
- 7
Stir in the soy sauce, fish sauce, and brown sugar. Mix thoroughly to evenly distribute the seasonings.
⏱️ 2 min
- 8
Incorporate the sliced red and green bell peppers into the stew. Cook for an additional 5 minutes, or until the bell peppers are slightly tender-crisp, maintaining a bit of their crunch. If you desire extra heat, add the siling labuyo (bird's eye chilies) at this stage.
⏱️ 5 min
- 9
Taste the stew and adjust seasoning with additional salt as needed. Serve the hot Filipino Beef Stew immediately with steamed white rice.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Filipino Beef Stew with Sarsa
- 1 kg beef, cut into cubes
- 2 potatoes, large, peeled and quartered
- 2 carrots, thickly sliced
- 1 onion, large, chopped
- 4 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 can tomato sauce, 8 oz / 227g
- 1/4 cup soy sauce
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 2 bay leaves
- 1 teaspoon whole black peppercorns
- as needed salt, to taste
- as needed cooking oil, for sautéing
- 2-3 siling labuyo, (bird's eye chilies), optional, whole or slit
- 2 cups water, (or beef broth for a deeper flavor, if preferred)
Instructions
- 1
Heat a generous amount of cooking oil in a large pot or Dutch oven over medium-high heat. Add the minced garlic and sauté until fragrant, about 30 seconds. Then, add the chopped onions and cook until they soften and become translucent, approximately 2-3 minutes.
⏱️ 4 min - 2
Add the beef cubes to the pot. Brown the beef on all sides until nicely seared. This step helps to seal in the juices and develop a richer flavor.
⏱️ 8 min - 3
Pour in the can of tomato sauce. Stir well to thoroughly combine it with the beef and aromatics.
⏱️ 2 min - 4
Add 2 cups of water (or beef broth for a deeper flavor, if preferred). Drop in the bay leaves and whole black peppercorns. Bring the mixture to a boil.
⏱️ 5 min - 5
Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for 1 1/2 to 2 hours, or until the beef is fork-tender. (Alternatively, if using a pressure cooker, cook for 30-45 minutes until the beef is tender).
⏱️ 90 min - 6
After the beef has tenderized, add the thickly sliced carrots and quartered potatoes to the pot. Continue to cook for another 10-15 minutes, or until the vegetables are tender.
⏱️ 15 min - 7
Stir in the soy sauce, fish sauce, and brown sugar. Mix thoroughly to evenly distribute the seasonings.
⏱️ 2 min - 8
Incorporate the sliced red and green bell peppers into the stew. Cook for an additional 5 minutes, or until the bell peppers are slightly tender-crisp, maintaining a bit of their crunch. If you desire extra heat, add the siling labuyo (bird's eye chilies) at this stage.
⏱️ 5 min - 9
Taste the stew and adjust seasoning with additional salt as needed. Serve the hot Filipino Beef Stew immediately with steamed white rice.
⏱️ 2 min