Beef Asado

Beef Asado

lola 30

"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."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


2 h 5 m servings 639 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 639 kcal
  • 32%
  • Fat:
  • 37.8 g
  • 58%
  • Carbs:
  • 34.8g
  • 11%
  • Protein:
  • 39.8 g
  • 80%
  • Cholesterol:
  • 138 mg
  • 46%
  • Sodium:
  • 1169 mg
  • 47%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  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.



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, ...

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......

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.

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 ...

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

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.

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