Juicy Filipino Beef Stew

If you ask me, a good beef stew is one of the best comfort foods out there.

This Filipino-style stew is a hearty weeknight dinner that brings together tender beef and a rich tomato-based sauce. Carrots and potatoes simmer alongside the meat until everything turns melt-in-your-mouth soft.

It’s flavored with soy sauce and a hint of sweetness that gives it a signature Filipino taste. Serve it over steamed rice, and you’ve got a filling meal that’ll warm you right up.

It’s the kind of dish that feeds a crowd and tastes even better the next day.

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What Kind of Beef Should I Use?

For Filipino beef stew, chuck roast is really your best bet because it has enough fat and connective tissue to break down during the long cooking process, resulting in tender, fall-apart pieces of meat. You could also use beef stew meat from the store if that’s more convenient, just make sure the pieces are cut into similar-sized chunks so they cook evenly. If you’re at the butcher counter, you might also see chuck labeled as “chuck shoulder” or “boneless chuck” – these are all the same cut and will work perfectly. Whatever you choose, avoid lean cuts like sirloin or round since they’ll end up tough and dry in a stew like this.

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Options for Substitutions

This Filipino beef stew is pretty forgiving when it comes to swaps, so here are some options if you need them:

• Beef chuck roast: Chuck roast is really the best choice here since it becomes tender during the long cooking time. You could use beef brisket or short ribs if needed, but I’d avoid leaner cuts like sirloin as they’ll turn out tough and dry.
• Soy sauce: Regular soy sauce works great, but you can use tamari for a gluten-free version or coconut aminos for a soy-free option. Just note that coconut aminos are slightly sweeter and less salty, so you might want to add a pinch of extra salt.
• Tomato sauce: If you don’t have canned tomato sauce, you can use crushed tomatoes or tomato puree. You could also blend a can of diced tomatoes until smooth.
• Yukon Gold potatoes: Red potatoes or russets work fine here. Russets will break down a bit more, which can actually help thicken the stew naturally.
• Red bell pepper: Green or yellow bell peppers work just as well. Some people even use a mix of colors for variety.
• Brown sugar: White sugar or even a bit of honey can replace the brown sugar if that’s what you have on hand.

Watch Out for These Mistakes While Cooking

The biggest mistake when making Filipino beef stew is not browning the beef properly before adding the liquid – you want a nice sear on all sides to develop deep flavor, so resist the urge to overcrowd the pot and work in batches if needed.

Another common error is cutting the beef into pieces that are too small, which causes them to dry out and become tough during the long cooking time, so stick with those 1 1/2-inch chunks even if they seem large at first.

Adding the potatoes and carrots too early will turn them into mush, so wait until the beef has been simmering for at least 90 minutes before tossing in the vegetables – they only need about 20-30 minutes to become tender.

For even better results, let the stew cool completely and refrigerate it overnight, which allows the flavors to meld together and makes it easy to skim off any excess fat from the top before reheating.

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What to Serve With Filipino Beef Stew?

This stew is traditionally served over a big bowl of steamed white rice, which is perfect for soaking up all that rich, savory sauce. Since the stew already has potatoes, carrots, and bell peppers in it, you don’t need much else to make it a complete meal. A simple side of sautéed bok choy or green beans adds a nice fresh crunch that balances out the hearty beef. If you want to round out the meal, try serving it with some pandesal (Filipino bread rolls) or garlic fried rice for extra flavor.

Storage Instructions

Store: This stew actually gets better after a day or two in the fridge as the flavors really meld together. Keep it in an airtight container in the refrigerator for up to 4 days. The beef will stay tender and the sauce thickens up nicely.

Freeze: Filipino beef stew freezes really well for those busy weeknights. Let it cool completely, then portion it into freezer-safe containers or bags and freeze for up to 3 months. I like to freeze it in meal-sized portions so I can just thaw what I need.

Reheat: Warm it up gently on the stovetop over medium-low heat, stirring occasionally until heated through. You can also microwave individual portions, but add a splash of water if it seems too thick. Serve it over freshly steamed rice for the best experience.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2050-2200
• Protein: 130-150 g
• Fat: 70-85 g
• Carbohydrates: 210-230 g

Ingredients

• 1 (3 lb) boneless beef chuck roast (cut into 2-inch cubes)
• 1 (15 oz) can tomato sauce
• 3 dried bay leaves
• 1 medium yellow onion (quartered)
• 3 cups water
• steamed white rice, for serving
• 8 oz carrots (cut into chunks)
• 5 garlic cloves (minced)
• 1 tbsp neutral oil
• 1 tbsp packed light or dark brown sugar
• 1 large red bell pepper (chopped)
• 1 lb Yukon Gold potatoes (cubed)
• 1/4 tsp ground black pepper
• 1/3 cup soy sauce or tamari

Step 1: Sear the Beef

• 1 (3 lb) boneless beef chuck roast (cut into 2-inch cubes)
• 1 tbsp neutral oil

Preheat your oven to 325°F if using the oven method and ensure your Dutch oven or heavy-bottomed pot is oven-safe.

Heat the neutral oil over medium-high heat until shimmering.

Add half of the beef chuck cubes and sear them, stirring occasionally, until browned on all sides, about 6 to 8 minutes.

Transfer the first batch to a plate, then repeat with the remaining beef.

Set all the seared beef aside.

Step 2: Sauté the Aromatics

• 1 medium yellow onion (quartered)
• 5 garlic cloves (minced)

Reduce the heat to medium.

Add the quartered yellow onion and minced garlic to the same pot.

Cook, stirring, until the onion is softened and aromatic, about 4 to 5 minutes.

This will build a flavorful foundation for the stew.

Step 3: Deglaze and Build the Stew Base

• 3 cups water
• 1 (15 oz) can tomato sauce
• 1/3 cup soy sauce or tamari
• 1 tbsp packed light or dark brown sugar
• 3 dried bay leaves
• 1/4 tsp ground black pepper

Stir in the water, tomato sauce, soy sauce or tamari, brown sugar, bay leaves, and black pepper.

Scrape up any browned bits stuck to the bottom of the pot as you stir; these add lots of flavor.

I like to make sure nothing is left stuck as it really deepens the overall taste!

Step 4: Simmer the Beef

• seared beef chunks from Step 1

Return the seared beef and any juices from the plate to the pot.

Stir to combine and bring the mixture to a gentle boil over medium-high heat.

Once boiling, cover the pot and cook—either by transferring to the preheated oven, or by reducing the heat to maintain a low simmer on the stovetop—for 1 hour and 20 minutes to tenderize the beef.

Step 5: Add and Cook the Vegetables

• 1 lb Yukon Gold potatoes (cubed)
• 8 oz carrots (cut into chunks)
• 1 large red bell pepper (chopped)

After the initial simmer, stir in the cubed Yukon Gold potatoes and carrot chunks.

Scatter the chopped red bell pepper over the top.

Cover and continue to cook, either in the oven or on the stovetop, for about 1 hour, until the beef is very tender and the vegetables are soft.

Step 6: Finish and Serve

• steamed white rice, for serving

Remove and discard the bay leaves.

Serve the mechado hot over steamed white rice, spooning plenty of the savory sauce over everything.

For a subtle lift, I sometimes garnish with a little chopped fresh parsley or squeeze a touch of lemon juice over the top.

Juicy Filipino Beef Stew

Delicious Juicy Filipino Beef Stew recipe with step-by-step instructions.

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Prep Time 42 minutes mins

Cook Time 1 hour hr 25 minutes mins

Total Time 2 hours hrs 7 minutes mins

Servings 4

Calories 2125 kcal

Ingredients

  

• 1 (3 lb) boneless beef chuck roast (cut into 2-inch cubes)
• 1 (15 oz) can tomato sauce
• 3 dried bay leaves
• 1 medium yellow onion (quartered)
• 3 cups water
• steamed white rice, for serving
• 8 oz carrots (cut into chunks)
• 5 garlic cloves (minced)
• 1 tbsp neutral oil
• 1 tbsp packed light or dark brown sugar
• 1 large red bell pepper (chopped)
• 1 lb Yukon Gold potatoes (cubed)
• 1/4 tsp ground black pepper
• 1/3 cup soy sauce or tamari

Instructions

 

• Preheat your oven to 325°F if using the oven method and ensure your Dutch oven or heavy-bottomed pot is oven-safe. Heat the neutral oil over medium-high heat until shimmering. Add half of the beef chuck cubes and sear them, stirring occasionally, until browned on all sides, about 6 to 8 minutes. Transfer the first batch to a plate, then repeat with the remaining beef. Set all the seared beef aside.
• Reduce the heat to medium. Add the quartered yellow onion and minced garlic to the same pot. Cook, stirring, until the onion is softened and aromatic, about 4 to 5 minutes. This will build a flavorful foundation for the stew.
• Stir in the water, tomato sauce, soy sauce or tamari, brown sugar, bay leaves, and black pepper. Scrape up any browned bits stuck to the bottom of the pot as you stir; these add lots of flavor. I like to make sure nothing is left stuck as it really deepens the overall taste!
• Return the seared beef and any juices from the plate to the pot. Stir to combine and bring the mixture to a gentle boil over medium-high heat. Once boiling, cover the pot and cook—either by transferring to the preheated oven, or by reducing the heat to maintain a low simmer on the stovetop—for 1 hour and 20 minutes to tenderize the beef.
• After the initial simmer, stir in the cubed Yukon Gold potatoes and carrot chunks. Scatter the chopped red bell pepper over the top. Cover and continue to cook, either in the oven or on the stovetop, for about 1 hour, until the beef is very tender and the vegetables are soft.
• Remove and discard the bay leaves. Serve the mechado hot over steamed white rice, spooning plenty of the savory sauce over everything. For a subtle lift, I sometimes garnish with a little chopped fresh parsley or squeeze a touch of lemon juice over the top.