Beef Asado Recipe - Allrecipes.com
Beef Asado Recipe
  • READY IN ABOUT hrs

Beef Asado

Recipe by  

"This dish is rich in flavor due to the slow cooking of the beef with all the ingredients. The beef can be cooked to tenderness a day before, so you can skim off the fat. Do not use pressure cooker for this dish. This is a very versatile dish. It can be served with rice, bread or boiled potatoes."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    25 mins
  • COOK

    1 hr 40 mins
  • READY IN

    2 hrs 5 mins

Directions

  1. Season the beef with salt and pepper; set aside.
  2. Heat the oil in a skillet over medium heat; cook the diced onion and garlic in the hot oil until softened, about 5 minutes. Transfer the onion and garlic to a 6-quart pot. Individually brown the beef chunks on all sides in the skillet and place in the pot. Add the tomatoes, crushed peppercorns, olives with their juice, quartered onion, bay leaves, and bouillon cubes to the pot; bring to a boil. Stir the ketchup into the mixture, reduce heat to medium-low, and simmer 1 hour.
  3. Remove the beef from the pot and set aside. Add the red bell pepper to the mixture and continue simmering another 30 minutes.
  4. While the mixture continues to simmer, heat 2 tablespoons oil in the skillet. Cook the potatoes in the oil until golden brown; immediately add to the simmering mixture.
  5. Slice the meat against the grain and add to the pot; stir. Cook together another 5 minutes before serving. If the sauce is too thin, mix the corn flour and water together and stir into the sauce to thicken.
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Reviews More Reviews

Feb 04, 2011

good dish! nice twist on a stew with the olives! used top sirloin instead of the chuck and it came out very nice with the leanness of the meat!

 
Jan 11, 2011

My kids were EXTREMELY reluctant to try this as they helped me pull all of the ingredients together--they kept telling me they didn't think it would turn out well. I also had my doubts (olives, potatoes, and ketchup?!) BUT the eating of the meal was another situation all together! This is delicious! My only 2 suggestions would be to #1 cube the meat before browning because having to cut the meat in the bowl was a bit awkward and #2 give the meat the time to cook that the peppers are--I didn't see any need for leaving the meat out as they cooked and am glad I didn't.

 
Dec 24, 2010

We will definitely make this again. We made it with a pork roast and added a couple of jalapenos, and ginger to suit our own tastes. Everyone loved it. I have now made this several times...it is easily my favorite recipe EVER! It's so easy to substitute to your own veggies and proteins. My brother made it with seafood once!

 
Jul 26, 2010

This is a good recipe. If you slice the beef thin and leave out the olives, bell pepers and potatoes you can use this as a filling for gorditas.

 
Jun 07, 2010

Very tasty! I am half Filipino and mom lives too far away to eat at her house. This is great comfort food. Its basically a stew.

 
Apr 26, 2010

Excellent recipe. Made it because it used ingredients I had on hand, but I will be making this again and again.

 
May 10, 2010

Excellent recipe. My wife is Filipino and we both loved this one.

 
Dec 10, 2012

If you're wondering what this tastes like, it almost tastes like a soy sauce, but much richer. You don't taste the ketchup at all, it actually was less sweet than I thought this would be. This definitely takes a bit of work and a lot of time but it's soooooo good. The beef wasn't tender after 1 hour and 20 minutes - might try throwing this into the slow cooker next time (and add the veggies at the end). I threw the crushed peppercorns, crushed garlic into a bouquet garni bag which worked great - I don't like eating peppercorns and didn't want to have to fish it out later. I crushed the peppercorns in a Ziploc bag with the meat pounder). Next time I'll throw the bay leaves in there as well - it was annoying to have to fish them out later, especially since one had broken into several pieces during stirring while it was still dry. They're no fun to eat! I can't believe how much sauce this makes - I really wanted bread but decided to serve it over brown rice. Also, instead of using 2 pots, I switched the order, and browned the meat, then the onions/garlic all in the same pot (making sure not to burn them). This way all the goodness and flavor bits all stay together!

 

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Nutrition

  • Calories
  • 639 kcal
  • 32%
  • Carbohydrates
  • 34.8 g
  • 11%
  • Cholesterol
  • 138 mg
  • 46%
  • Fat
  • 37.8 g
  • 58%
  • Fiber
  • 5 g
  • 20%
  • Protein
  • 39.8 g
  • 80%
  • Sodium
  • 1233 mg
  • 49%

* Percent Daily Values are based on a 2,000 calorie diet.

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