Recipe by lola
"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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1 (4 pound)
beef chuck roast, quartered
salt and pepper to taste
whole peppercorns, crushed
1 (5 ounce) jar
pitted Manzanilla olives
beef bouillon cubes
red bell pepper, sliced
potatoes, peeled and quartered
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!
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.
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!
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.
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.
Excellent recipe. Made it because it used ingredients I had on hand, but I will be making this again and again.
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!
just wonderful! I added 1/2 cup wine, on suggestion from another reviewer. I also left the beef in when I put in the peppers. An amazing beef "stew" that would work with egg noodles or rice.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 639
** Calories from Fat: 341
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