Beef Afritada with fork-tender beef, potatoes, carrots, and bell peppers in a rich, flavorful tomato sauce. Hearty and delicious, this Filipino beef stew is always a family favorite!
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4.41 from 15 votes

Beef Afritada

Beef Afritada with fork-tender beef, potatoes, carrots, and bell peppers in a rich, flavorful tomato sauce. Hearty and delicious, this Filipino beef stew is always a family favorite!
Prep Time15 mins
Cook Time2 hrs
Total Time2 hrs 15 mins
Course: Main Entree
Cuisine: Filipino
Servings: 4 Servings
Calories: 570kcal
Author: Lalaine

Ingredients

  • 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 small onion, peeled and chopped
  • 4 cloves garlic, peeled and minced
  • 1 tablespoon fish sauce
  • 2 cups crushed tomatoes
  • 2 cups water
  • salt and pepper to taste

Instructions

  • In a skillet over medium heat, heat oil. Add potatoes and carrots and cook, turning once or twice until lightly browned. Remove from pan and drain on paper towels. 
  • Add bell peppers and cook for about 30 to 45 seconds. Remove from pan and drain on paper towels.
  • Remove oil from the pan except for about 2 tablespoons. Increase heat to medium-high heat. Add beef and cook for about 1 to 2 minutes, turn and cook for another 1 to 2 minutes or until lightly browned. Do not overcrowd the pan, cook in batches as needed. Remove from heat and keep warm.
  • Add another tablespoon of oil if needed. Add onions and garlic and cook, stirring regularly until softened.
  • Add beef. 
  • Add fish sauce and cook for about 2 to 3 minutes.
  • Add crushed tomatoes and water and bring to a boil. Lower heat, cover, and cook for about 1 1/2 to 2 hours or until beef is tender. 
  • Add more water in 1/2 cup increments as needed if the sauce is drying out before the meat is tender.
  • Add potatoes and carrots and continue to cook for about 4 to 5 minutes or until potatoes and carrots are tender and sauce is thickened and reduced as desired. 
  • Add bell peppers and cook for about 1 minute or until tender yet crisp. 
  • Season with salt and pepper to taste. Serve hot.

Nutrition

Calories: 570kcal | Carbohydrates: 28g | Protein: 49g | Fat: 30g | Saturated Fat: 11g | Cholesterol: 156mg | Sodium: 726mg | Potassium: 1718mg | Fiber: 6g | Sugar: 8g | Vitamin A: 3360IU | Vitamin C: 58.1mg | Calcium: 132mg | Iron: 10mg