I love beef stew. It’s easy and when cooked well, the beef is tender and it is oh so comforting.
This beef stew recipe reminds me of the holidays because my SO’s family makes a similar stew every nocha buena.
I had stew meat so I thought, let’s make xmas in March. Enjoy!
Filippino Beef Stew
- 1.5 lb stew meat, cut into 2″ cubes
- 1/4 cup soy sauce
- 1/2 lemon juice
- 5 cloves garlic, minced
- 1/2 yellow onion, diced
- 1 red bell pepper, chopped
- 3 carrots, chopped
- 12 baby red and Yukon potatoes, size of large marbles (fewer cut into smalle pieces is fine)
- 2 bay leaves
- 1.5 cup tomato purée
- 2 cup beef stock (extra if needed)
- 2 TBSP fish sauce
- Cracked pepper
- Canola oil
Marinate beef with soy sauce and lemon juice for 30 mins.
Heat 1-2 TBSP canola oil and brown garlic. Set aside.
Brown meat in batches. Reserve marinade.
Cook onion with all the beef until onion is wilted. Add fish sauce and cook for 2 mins. Add in the tomato purée, 1 cup of broth, reserved marinade, red bell pepper, garlic and oil and bay leaves. Bring to boil. Cover and simmer for 45 mins. Checking to stir 2-3 times adding broth if it gets too thick.
Test meat at 45 min mark. It most likely needs to cook for another 30-45 mins to easily pull apart with a fork. Add in broth when necessary.
Once the meat is tender, add in the potatoes and carrots and cook until tender, 20 mins.
Serve over rice with cracked pepper.