Beef Asado

Ingredients

• 1.59 kg (3½ lb)beef chuck
• 1 pieceKnorr beef cube
• 227 g (8 oz)tomato sauce
• 710 ml (3 cups)water
• 90 ml (6 tablespoons)soy sauce
• 22.5 ml (1½ tablespoons)white vinegar
• 10 ml (2 teaspoons)whole peppercorns, crushed
• 4 piecesdried bay leaves
• ½ piecelemon
• 30 ml (2 tablespoons)tomato paste
• 45 g (3 tablespoons)butter
• 120 ml (½ cup)cooking oil
• 1 pieceonion, chopped
• 4 clovesgarlic, chopped

Instructions

1. 1

   Marinate the beef

   Combine the beef with the crushed peppercorns, soy sauce, vinegar, dried bay leaves, lemon and tomato sauce. Mix thoroughly and marinate for at least 30 minutes.

2. 2

   Bring to boil

   Put the beef and all the marinade in a cooking pot. Add the water and bring the mixture to a boil.

3. 3

   Simmer the beef

   Add the Knorr beef cube and stir. Cover the pot and cook over low heat for 40 minutes.

4. 4

   Add tomato paste

   Turn the beef over and stir in the tomato paste. Continue cooking until the beef is tender, then set it aside.

5. 5

   Fry the vegetables

   Heat the oil in a pan and fry the potato until browned. Turn it and brown the other side, then transfer it to a clean plate. Repeat with the carrots.

6. 6

   Soften the aromatics

   Keep 3 tablespoons of the frying oil in the pan. Add the onion and garlic and sauté until the onion softens.

7. 7

   Combine beef and sauce

   Pour the sauce from the beef stew into the pan and bring it to a boil. Add the beef and cook for 2 minutes.

8. 8

   Reduce the sauce

   Add the butter and let it melt. Continue cooking until the sauce has reduced by half.

9. 9

   Slice and arrange

   Take the beef out of the pan and slice it into serving pieces. Arrange it on a serving plate with the fried potato and carrot, then spoon the remaining sauce over the top.

10. 10

    Serve warm

    Serve warm with rice.

What is beef asado?

Beef asado is a Filipino stew with a savoury, tangy profile, built here from soy sauce, vinegar, tomato and lemon. The name is used for different dishes across Filipino cooking, and this recipe’s method centres on marinating and slowly tenderising beef chuck.

Two-stage cooking makes this version work: the beef first cooks in its marinade, then its sauce is reduced with butter. The recipe method also calls for fried potato and carrot, though their quantities are not listed in the supplied ingredients.

Nutrition and macros by portion

The nutrition label shows one serving as written: 884 calories, 65g protein, 11g carbs, 66g fat.

The beef chuck provides most of the protein and a substantial share of the fat; the cooking oil and butter add further fat. Rice served alongside supplies most of the meal’s carbohydrates, while the listed stew ingredients contribute some from the tomato sauce and tomato paste. Pair a serving with a generous portion of vegetables to round out the plate.

The marinade’s balance

Sour notes: vinegar and lemon cut through the richness of the chuck and butter, while tomato sauce brings sweetness and body.

Savoury depth: soy sauce and the beef cube season the cooking liquid. The crushed peppercorns and bay leaves add warmth and aroma as the beef simmers.

Why use beef chuck?

Chuck is suited to a long, gentle cook, which helps it become tender while enriching the sauce. Keep the pot covered during the first 40 minutes so the beef can cook in the marinade and added water.

Tenderness cue: after the tomato paste goes in, continue cooking until the beef is tender rather than relying on a fixed extra time, which the method does not specify.

Frying the vegetables

Brown the potato on both sides before removing it from the pan, then repeat with the carrot. The recipe does not give quantities for either vegetable, so use the amounts you have available.

Reserve 3 tablespoons of the frying oil for the onion and garlic. This carries some of the browned flavour into the sauce without adding all the frying oil to the final stew.

Reducing the sauce

Once the beef is back in the sauce, cook it for 2 minutes, then stir in the butter and let it melt. Reduce the sauce until it is about half its original volume, as directed, so it coats the beef and vegetables.

Keep an eye on the pan as the liquid reduces; a gentle boil gives you more control than vigorous bubbling.

Serving with rice

Serve the sliced beef with the fried potato and carrot, then spoon the remaining sauce over the top. Warm rice is the suggested accompaniment and works well for catching the tangy, buttery sauce.

For a more balanced plate, add a green vegetable alongside the rice and stew.

Recipe notes & tips

• Allow at least 30 minutes for the beef to marinate before cooking.
• Crush the peppercorns before adding them so their flavour is distributed through the marinade.
• Turn the beef over before adding the tomato paste so it cooks more evenly.
• Reserve exactly 3 tablespoons of the frying oil for sautéing the onion and garlic.
• Reduce the sauce until it is about half its original volume, checking the pan regularly.
• Slice the beef before serving and spoon the sauce over it while warm.

Variations

• More pepper: Increase the crushed peppercorns for a sharper, warmer finish.
• Extra tang: Add more lemon at the table to brighten the rich sauce.
• Vegetable side: Serve with steamed greens for a fresh contrast.
• Rice choice: Offer brown rice instead of white rice alongside the stew.
• Gentler flavour: Use fewer crushed peppercorns for a milder result.

Common mistakes to avoid

• Short marinating: Give the beef at least 30 minutes in the marinade before cooking.
• High heat: Keep the pot over low heat during the 40-minute covered cook.
• Skipping the turn: Turn the beef before adding tomato paste, as the method directs.
• Crowded frying: Fry the potato and carrot in batches if needed so they can brown.
• Too much reserved oil: Measure out 3 tablespoons for the onion and garlic.
• Over-reducing: Stop when the sauce is reduced by half rather than letting it cook dry.

How to store

Refrigerate leftover beef and sauce in a covered container and use within 3 days. Reheat gently in a pan until piping hot, adding a splash of water if the sauce has thickened; store rice separately where possible.

Frequently asked questions