Beef stew is a popular recipe in many cultures. It is not uniquely a Filipino recipe, but is a close cousin to igado, menudo, and many beef based dishes. The primary difference in this recipe is that no tomato sauce is used. Also, note that if you want the stew thicker, corn starch can be added. Beef stew is relatively easy to prepare and is a delicious dish for any family.
- 1/2 kilo beef cut in cubes
- 1 small carrot cut in cubes
- 1 medium potatoes cut in cubes
- 1 red bell pepper cut in cubes
- 1 small onion chopped
- 3 cloves garlic minced
- 2 bay leaves
- 2 tbsp cornstarch dissolved in 3 tbsp water
- 2 cups cups water or beef broth
- Pepper to taste
- cooking oil
- Servings: 5
- Time: 45 minutes
- Level: Easy
- Cuisine: American
(5 / 5)
- Heat cooking oil in wok. Stir and fry beef until outer parts turn light brown.
- Add onion and garlic and mix well. Season with soy sauce, pepper and bay leaves. Stir well for a few minutes.
- Pour in beef stock and bring to boil. Cover and simmer until the meat is tender.
- When the meat is tender, place in carrots and potatoes. Stir and simmer for few minutes until tender.
- Add the bell pepper. Stir and simmer again for a few minutes.
- lastly, pour in dissolved cornstarch and stir until sauce thickens. Turn off heat.
- Serve with steamed rice. Enjoy!
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