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Home / Beef With Potatoes and Carrots Filipino

Beef With Potatoes and Carrots Filipino

Beef Afritada is an easy, one-pot meal the whole family will love. This Filipino beef stew is hearty and delicious with fork-tender beef, root vegetables, and colorful bell peppers in a rich, flavorful tomato sauce!

Beef Afritada in a white serving bowl
Beef Afritada
  • 1 Cooking tips
  • 2 How to serve
  • 3 Storing leftovers
  • 4 More afritada recipes
  • 5 Beef Afritada

One of the most popular and most viewed recipes here on Kawaling Pinoy is my version of chicken afritada. This dish is on the top ten list of what brings the most traffic month in and month out, and I am not surprised!

With juicy chicken, tender root vegetables, and colorful bell peppers slow-cooked in fresh tomatoes, it's sure to hit the spot!

beef cubes, tomato sauce, potato cubes, bell peppers, carrots

Today, however, is all about beef afritada. Of the many variants of this ubiquitous Filipino stew, I have to say this is my hands-down favorite. I am not big on beef, but there's just something about fork-tender meat smothered in a thick, hearty sauce that's hard to resist.

Plus, it's easy to make with simple ingredients and in one pan. Perfect for busy weeknights!

frying potatoes and carrots in a pan
stirring tomato sauce with the beef and broth in a pan

Cooking tips

  • Pan-fry the potatoes, carrots, and bell peppers to help maintain their shape when cooked in the sauce.
  • Cut the beef in uniform size for even cooking.
  •  Pat dry with paper towels as the excess moisture will create steam and keep the meat from developing a caramelized crust.
  • Sear the beef properly. Brown on medium-high heat and do not overcrowd the pan. Be patient and give the meat time to sear before turning.
  • Contrary to popular belief, searing meat is not to seal in moisture but to add depth of flavor and a more appealing color. Finish off the stew in the same pan, and don't even bother washing or wiping down the pan after browning the beef. Those browned bits add incredible flavor to the stew!
  • You can reduce the liquid until it deliciously clings to the meat and potatoes or you can simmer until it thickens to a hearty sauce you can spoon over rice.
afritadang baka in a white bowl

How to serve

Serve afritadang baka as a main dish for lunch or dinner with steamed rice. Another of my favorite ways to enjoy it is as pandesal filling for a midday snack.

Storing leftovers

  • Transfer leftovers in a container with a lid and refrigerate for up to 3 days or freeze for up to 2 months.
  • Reheat in a saucepan to 165 F, adding more water or beef broth to loosen consistency if needed. Or reheat in the microwave at 2 to 3-minute intervals until completely warmed through.

More afritada recipes

  • Pork Afritada
  • Pineapple Chicken Afritada

Did you make this? Be sure to leave a review below and tag me @kawalingpinoy on Facebook and Instagram!

4 Servings

  • 1/4 cup canola oil
  • 2 medium potatoes, peeled and quartered
  • 1 large carrot, peeled and cut into cubes
  • ½ green bell pepper, seeded and cut into 1-inch cubes
  • ½ red bell pepper, seeded and cut into 1-inch cubes
  • 2 pounds beef chuck, cut into 2- inch cubes
  • 1 onion, peeled and chopped
  • 4 cloves garlic, peeled and minced
  • 1 tablespoon fish sauce
  • 1 can (15 ounces) crushed tomatoes
  • 2 tablespoons tomato paste
  • 2 cups water
  • salt and pepper to taste

  • In a skillet over medium heat, heat oil. Add potatoes and carrots and cook, turning once or twice until lightly browned. Remove from pan and drain on paper towels.

  • Add bell peppers and cook for about 30 to 45 seconds. Remove from pan and drain on paper towels.

  • Remove oil from the pan except for about 2 tablespoons. Increase heat to medium-high heat. Add beef and cook for about 1 to 2 minutes, turn and cook for another 1 to 2 minutes or until lightly browned. Remove from heat and keep warm.

  • Add another tablespoon of oil if needed. Add onions and garlic and cook, stirring regularly until softened.

  • Add beef.

  • Add fish sauce and cook for about 1 to 2 minutes.

  • Add crushed tomatoes, water, and tomato paste. Stir until well-distributed and bring to a boil.

  • Lower heat, cover, and cook for about 1 1/2 to 2 hours or until beef is tender.  Add more water in 1/2 cup increments as needed if the sauce is drying out before the meat is tender.

  • Add potatoes and carrots and continue to cook for about 4 to 5 minutes or until vegetables are tender and sauce is thickened and reduced as desired.

  • Add bell peppers and cook for about 1 minute or until tender yet crisp.

  • Season with salt and pepper to taste. Serve hot.

  • Cut the meat in uniform size for even cooking.
  • Pat the beef dry with paper towels as the excess moisture will create steam and keep the meat from developing a caramelized crust.
  • Sear the beef properly. Brown on medium-high heat and do not overcrowd the pan. Be patient and give the meat time to sear before turning.

Calories: 570 kcal , Carbohydrates: 28 g , Protein: 49 g , Fat: 30 g , Saturated Fat: 11 g , Cholesterol: 156 mg , Sodium: 726 mg , Potassium: 1718 mg , Fiber: 6 g , Sugar: 8 g , Vitamin A: 3360 IU , Vitamin C: 58.1 mg , Calcium: 132 mg , Iron: 10 mg

"This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators."

Welcome to Kawaling Pinoy. Here you'll find hundreds of delicious Filipino and Asian recipes. Make sure to browse around and pick a favorite dish or two. Happy cooking! Read More

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