Beef Afritada is an easy, one-pot meal the whole family will love. With fork-tender beef, root vegetables, and colorful bell peppers in a rich, flavorful tomato sauce, this Filipino beef stew is hearty and delicious!
One of the most popular and most viewed recipes here on Kawaling Pinoy is my version of chicken afritada. Month in and month out, this dish is on the top ten list of what brings the most traffic, and I am not surprised!
With juicy chicken, tender root vegetables, and colorful bell peppers slow-cooked in fresh tomatoes, it’s sure to hit the spot!
Today, however, is all about beef afritada. Of the many variants of this ubiquitous Filipino stew, I have to say this is my hands-down favorite. I am not big on beef, but there’s just something about fork-tender meat smothered in a thick, hearty sauce that’s hard to resist.
Plus, it’s easy to make with simple ingredients and in one pan. Perfect for busy weeknights!
- Pan-fry the potatoes, carrots, and bell peppers to help maintain their shape when cooked in the sauce.
- Cut the beef in uniform size for even cooking.
- Pat dry with paper towels as the excess moisture will create steam and keep the meat from developing a caramelized crust.
- Sear the beef properly. Brown on medium-high heat and do not overcrowd the pan. Be patient and give the meat time to sear before turning.
- Contrary to popular belief, searing meat is not to seal in moisture but to add depth of flavor and a more appealing color. Finish off the stew in the same pan, and don’t even bother washing or wiping down the pan after browning the beef. Those browned bits add incredible flavor to the stew!
- You can reduce the liquid until it deliciously clings to the meat and potatoes or you can simmer until it thickens to a hearty sauce you can spoon over rice.
How to serve
- Serve afritadang baka for lunch or dinner with steamed rice. Another of my favorite ways to enjoy it is as pandesal filling for a midday snack.
- Transfer leftovers in a container with a lid and refrigerate for up to 3 days or freeze for up to 2 months.
- Reheat in a saucepan to 165 F, adding more water or beef broth to loosen consistency if needed. Or reheat in the microwave at 2 to 3-minute intervals until completely warmed through.