Description
A hearty and flavorful Filipino beef stew slow-cooked to tender perfection with tomatoes, potatoes, carrots, and bell peppers in a rich tomato-based sauce.
Ingredients
2 pounds beef chuck, cut into 1.5-inch cubes
2 tablespoons vegetable oil
1 large onion, chopped
4 cloves garlic, minced
2 medium tomatoes, chopped
1 cup tomato sauce
1 cup beef broth
2 medium potatoes, peeled and cut into chunks
2 medium carrots, peeled and sliced
1 red bell pepper, seeded and sliced into strips
1 green bell pepper, seeded and sliced into strips
1/4 cup liver spread
1 tablespoon soy sauce
2 bay leaves
1 teaspoon sugar
Salt, to taste
Ground black pepper, to taste
Instructions
Heat vegetable oil in a large skillet over medium-high heat.
Add beef cubes and brown on all sides, about 5-7 minutes. Remove beef and set aside.
In the same skillet, add chopped onions and sauté until translucent, about 3 minutes.
Add minced garlic and chopped tomatoes, cook for another 2 minutes until tomatoes soften.
Transfer the sautéed onion, garlic, and tomato mixture to the slow cooker.
Add browned beef cubes, tomato sauce, beef broth, soy sauce, liver spread, bay leaves, and sugar to the slow cooker. Stir to combine.
Cover and cook on low for 5 hours.
After 5 hours, add potatoes and carrots to the slow cooker. Stir gently.
Cover and cook on low for another 1 hour or until beef and vegetables are tender.
About 15 minutes before serving, add sliced red and green bell peppers. Stir and cook uncovered to slightly thicken the sauce.
Season with salt and ground black pepper to taste. Remove bay leaves before serving.
Serve hot with steamed white rice.
- Prep Time: 20 minutes
- Cook Time: 6 hours