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Juicy Filipino Beef Stew

Juicy Filipino Beef Stew: A Cozy Family Favorite

Experience the comforting flavors of Juicy Filipino Beef Stew with tender beef and rich sauce.
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Prep Time 20 minutes
Cook Time 1 hour 40 minutes
Total Time 2 hours
Servings: 6 servings
Course: Beef
Cuisine: Filipino
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 2 pounds Beef Chuck Roast Substitutions: Beef stew meat can be used; avoid lean cuts like sirloin.
  • 1 cup Tomato Sauce No significant substitutions recommended.
  • 2 leaves Bay Leaves Be sure to remove them before serving.
  • 1 medium Yellow Onion No substitutions necessary.
  • 4 cups Water Can be replaced with beef broth for added richness.
  • 2 medium Carrots Substitute with parsnips if desired.
  • 4 cloves Garlic Fresh garlic is recommended over powdered for authentic flavor.
  • 2 tablespoons Neutral Oil Canola or vegetable oil works well.
  • 1 tablespoon Brown Sugar Can substitute with white sugar if needed.
  • 1 medium Red Bell Pepper Green bell pepper can be substituted.
  • 2 medium Yukon Gold Potatoes Substitutable with russet potatoes if necessary.
  • 1 teaspoon Ground Black Pepper Adjustable to taste.
Optional Garnishes
  • 2 tablespoons Fresh Parsley A sprinkle adds freshness and color to your finished stew.
  • 1 tablespoon Lemon Juice A squeeze brightens the flavors beautifully as you serve.

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (163°C) for gentle simmering.
  2. Heat oil in a large Dutch oven, and sear half of the beef chuck roast cubes until browned on all sides, about 6-8 minutes. Transfer to a plate and repeat with the remaining cubes.
  3. Lower heat, add chopped yellow onion and minced garlic, and cook until softened and fragrant, about 4-5 minutes.
  4. Stir in water, tomato sauce, soy sauce, brown sugar, bay leaves, and ground black pepper, scraping the bottom for browned bits.
  5. Return the seared beef and juices to the pot, bring to a gentle boil, then cover with a lid and cook for 1 hour and 20 minutes.
  6. Add cubed Yukon Gold potatoes and sliced carrots, scatter red bell pepper on top, cover again, and continue cooking for another hour.
  7. Remove bay leaves before serving hot over steamed rice, garnishing with fresh parsley or lemon juice as desired.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 65mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 6gVitamin A: 500IUVitamin C: 15mgCalcium: 30mgIron: 3mg

Notes

For richer taste, refrigerate the stew overnight to enhance flavors. Adjust seasoning based on taste preference, and allow simmering undisturbed for the best results.

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