When I’m planning food for a small gathering, I like recipes that don’t demand a lot of fuss but still feel special on the table. Beef Asado is exactly that kind of dish. It uses simple pantry staples—beef chuck, tomato sauce, soy, vinegar, and a few aromatics—and turns them into a hearty Filipino-style stew that can easily anchor a meal with friends or family.
There’s nothing overly technical here. You marinate the beef, let it simmer gently, and finish it with potatoes and carrots that soak up all the flavor. Most of the time is hands-off, which means you’re free to set the table, prep a salad, or just catch up with your guests. It’s practical for entertaining because you can cook it ahead; in fact, the flavor gets even better after resting.
If you’re paying attention to healthier eating, this recipe is easy to adjust without losing what makes it good. You can trim excess fat from the beef, go lighter on the oil and butter, and use low-sodium soy sauce. The dish still comes out rich and satisfying, just a bit gentler on the numbers. Paired with steamed rice and a bright, crunchy side—maybe a quick cucumber salad—you’ve got a full, balanced plate without making three different mains.
Beef Asado also plates nicely for guests. Sliced beef arranged over golden potatoes and carrots, a glossy sauce spooned over the top—it looks like you put in more effort than you did. If you like cooking with intention but don’t want complicated steps, this is a solid option to add to your rotation.
Whip Up Beef Asado
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The Essentials
- 3 1/2 lbs beef chuck, trimmed of excess fat
- 1 piece beef bouillon cube (or clean-label stock cube)
- 8 ounces tomato sauce
- 3 cups water
- 6 tablespoons soy sauce (low-sodium if preferred)
- 1 1/2 tablespoons white vinegar
- 2 teaspoons whole peppercorns, lightly crushed
- 4 pieces dried bay leaves
- 1/2 piece lemon (for juice)
- 2 tablespoons tomato paste
- 3 tablespoons butter (or reduce to 1–2 tablespoons)
- 1/2 cup cooking oil (use just enough to pan-fry)
- 1 onion, chopped
- 4 cloves garlic, chopped
- 2 medium potatoes, peeled and sliced into thick rounds or wedges
- 2 medium carrots, peeled and cut into chunks or thick slices
Timing: Prep Time: 30 minutes | Cook Time: 90 minutes | Total Time: 120 minutes
Servings: 5
Steps to Savor
- In a large bowl, combine the beef chuck, crushed peppercorns, soy sauce, vinegar, bay leaves, lemon juice, and tomato sauce. Mix well so all pieces are coated. Cover and marinate in the fridge for at least 30 minutes; longer (up to 4 hours) will give deeper flavor.
- Transfer the beef and all the marinade into a heavy pot or Dutch oven. Add the 3 cups of water. Bring to a boil over medium heat, then skim off any foam that rises to keep the sauce clean-tasting.
- Add the beef cube, stir to dissolve, then cover. Lower the heat and let it simmer gently for about 40 minutes. Maintain a low simmer, not a rapid boil, to keep the meat from toughening.
- Open the pot, turn the beef pieces over, and stir in the tomato paste. Continue simmering, covered, until the beef is tender. This may take another 30–45 minutes depending on the cut and size. Once tender, turn off the heat and set the pot aside, keeping the beef in the sauce.
- While the beef finishes, heat the cooking oil in a wide pan over medium heat. Pan-fry the potato pieces until nicely browned on one side, then flip and brown the other side. Remove to a plate lined with paper towels. Repeat with the carrot pieces. They should be just tender but not falling apart.
- Carefully pour off excess oil from the same pan, keeping about 3 tablespoons. Over medium heat, sauté the onion until softened and translucent, then add the garlic and cook until fragrant but not browned.
- Pour in the sauce from the beef pot (hold back the meat for a moment). Bring it to a gentle boil in the pan, then add the beef back in. Simmer for about 2 minutes so everything comes together.
- Add the butter and let it melt into the sauce, stirring gently. Continue simmering until the sauce reduces by about half and thickens slightly. Stop reducing when it lightly coats the back of a spoon.
- Remove the beef from the sauce and slice into serving pieces if needed. Arrange the fried potatoes and carrots on a platter, then lay the beef on top or alongside. Spoon over plenty of sauce.
- Serve warm with steamed rice. For entertaining, you can keep the dish covered on low heat or in a warm oven until guests are ready to eat. Share and enjoy.
Choosing the Right Beef Cut
For Beef Asado, beef chuck is a smart, accessible choice because it has enough connective tissue and fat to stay juicy after a long simmer. You can also use brisket, blade roast, or shoulder clod if that’s what’s available from your local butcher or farmers’ market. Look for pieces with visible marbling, not lean stew meat, or the dish can turn out dry. If you prefer a leaner option, you can go with bottom round but expect to add a bit more time for it to become tender. For entertaining, buy a single large roast instead of random chunks—slicing it at the end makes a nicer presentation on a platter.
Getting Tender, Flavorful Meat
The key to tender beef here is a combination of marinating, slow simmering, and not rushing the process. The soy, vinegar, and lemon help season and gently break down the meat, but they need time to work, so aim for at least 30 minutes and up to a few hours in the fridge. Once the pot is on the stove, keep the heat low so the liquid barely bubbles. A hard boil tightens the muscle fibers and makes the meat chewy. If you have time, let the stew cool, refrigerate, and reheat before serving; this rest period often improves tenderness and flavor, and it also lets you skim off extra fat for a lighter finish.
Potato and Carrot Swaps
If you’re trying to lighten things up or work with what’s in season, there are plenty of smart swaps for the potatoes and carrots. For fewer carbs, use chunks of cauliflower, turnips, or celeriac; they soak up flavor without feeling heavy. In summer, you can add green beans or zucchini during the last 10–15 minutes of simmering instead of frying them. Sweet potatoes or kabocha squash are great if you want natural sweetness. Just remember that root vegetables hold up better to pan-frying and reheating, which is helpful when you’re entertaining and need the dish to stay attractive on the table.
Frequent Asked Questions:
Can I make Beef Asado ahead of time for a party?
Yes, Beef Asado actually works very well as a make-ahead dish, which is a big help when entertaining. Cook the stew completely, including reducing the sauce, then cool it and store it in the fridge for up to 2 days. Keep the potatoes and carrots separate so they don’t get soggy. Reheat the beef and sauce gently on the stove, adding a splash of water if the sauce gets too thick. Rewarm or quickly pan-fry the potatoes and carrots before arranging everything on a platter.
How can I reduce the sodium without losing flavor?
To lower the sodium, start by using low-sodium soy sauce and a reduced-salt or clean-label stock cube, or even replace the cube with unsalted beef stock. You can also cut the soy sauce by one-third and balance the seasoning with extra garlic, pepper, and a bit more tomato paste for depth. Taste the sauce at the end of cooking before adding more salt. A squeeze of lemon or a splash of vinegar right before serving brightens flavor without additional sodium, which is helpful for guests watching their salt intake.
What’s the best way to serve Beef Asado to a crowd?
For a crowd, it’s practical to serve Beef Asado family-style. Slice the beef and arrange it on a large, shallow platter with the potatoes and carrots around the edges so everyone can see what they’re getting. Keep extra sauce in a small jug or bowl on the side so guests can add more if they like. Pair it with plain steamed rice or garlicky fried rice and a fresh vegetable side, like a simple slaw or leafy salad, to balance the richness. Pre-slicing the beef before it hits the table makes serving faster and cleaner.
Can I cook this in a slow cooker or pressure cooker?
Yes, you can adapt Beef Asado to both a slow cooker and a pressure cooker. For a slow cooker, marinate as usual, then cook on low for 6–8 hours until tender, reducing the sauce on the stovetop at the end if needed. For a pressure cooker, cook the marinated beef with the liquids under high pressure for about 35–40 minutes, then release pressure and stir in the tomato paste and butter. If the sauce is too thin, simmer with the lid off until slightly thickened. Fry the potatoes and carrots separately as directed and add them just before serving so they keep their texture.
Beef Asado
Ingredients
- 3 1/2 lbs. beef chuck
- 1 piece Knorr Beef Cube
- 8 ounces tomato sauce
- 3 cups water
- 6 tablespoons soy sauce
- 1 1/2 tablespoons white vinegar
- 2 teaspoons whole peppercorn crushed
- 4 pieces bay leaves dried
- 1/2 piece lemon
- 2 tablespoons tomato paste
- 3 tablespoons butter
- 1/2 cup cooking oil
- 1 piece onion chopped
- 4 cloves garlic chopped
- 2 medium potatoes peeled and cut for frying
- 2 medium carrots peeled and cut for frying
Instructions
- In a large bowl combine the beef chuck, crushed peppercorns, soy sauce, white vinegar, bay leaves, lemon, and tomato sauce. Toss to coat and let the mixture marinate for at least 30 minutes.
- Transfer the marinated beef and any remaining marinade into a cooking pot. Add the water and bring the mixture to a boil over medium-high heat.
- Stir in the Knorr beef cube, reduce the heat to low, cover the pot, and simmer for about 40 minutes.
- Turn the beef pieces, add the tomato paste, and continue cooking on low until the meat is fork-tender. When tender, remove from heat and set aside.
- Heat the cooking oil in a skillet over medium-high heat. Fry the potato pieces until golden and browned on both sides; transfer them to a clean plate. Fry the carrot pieces in the same way until lightly browned, then remove and set aside.
- Leave about 3 tablespoons of the frying oil in the pan. Add the chopped onion and garlic and sauté until the onion becomes soft and translucent.
- Pour in some of the beef stew liquid from the pot into the skillet and bring it to a gentle boil. Add the cooked beef and heat together for about 2 minutes to combine flavors.
- Stir in the butter and allow it to melt, then continue simmering until the sauce thickens and reduces by roughly half.
- Remove the beef from the pan and slice into serving portions. Arrange the sliced beef with the fried potatoes and carrots on a serving platter, and spoon the remaining sauce over the top.
- Serve the Beef Asado hot with steamed rice.
