Discover the comforting embrace of Filipino cuisine with our heritage Beef Afritada (Afritadang Baka) recipe.
This beloved dish masterfully combines tender chunks of beef with crisp bell peppers and hearty root vegetables, all simmered in a rich tomato sauce that strikes the perfect balance between savory and bright.
What begins as a simple braise transforms into a deeply flavorful stew that carries the essence of Filipino home cooking.
This one-pot wonder delivers restaurant-quality taste with remarkable ease, proving why it has remained a treasured recipe in Filipino households for generations.
Why You’ll Love This Recipe
- One-pot meal means easier cleanup
- Budget-friendly yet restaurant-quality taste
- Perfect make-ahead dish (tastes even better the next day!)
- Fork-tender meat that melts in your mouth
- Rich, savory sauce that pairs perfectly with rice
- Loaded with vegetables for a complete meal
- Customizable to your family’s preferences
Filipino Beef Afritada (Afritadang Baka)
Equipment
- Large heavy-bottom pot or Dutch oven (kaldero) For even heat distribution and preventing burning
- Sharp knife (Matanlas na kutsilyo) For uniform cutting of meat and vegetables
- Cutting board (Sangkalan) For preparation work
- Measuring cups and spoons (Panukat) For accurate measurements
- Wooden spoon (sandok na kahoy) For stirring without scratching the pot
- Kitchen tongs For easy meat handling
- Meat thermometer (optional) To ensure proper cooking temperature
Ingredients
For the Meat Base
- 2 pounds beef chuck Laman ng baka, cut into 2-inch cubes
- ¼ cup cooking oil Mantika
- 1 tablespoon fish sauce Patis
- Salt Asin and pepper (Paminta) to taste
For the Sauce Base
- 1 onion Sibuyas, peeled and chopped
- 4 cloves garlic Bawang, peeled and minced
- 1 can 15 ounces crushed tomatoes (Durog na kamatis)
- 1 tablespoon tomato paste Pino na sarsa ng kamatis
- 2 cups water Tubig
Vegetables
- 2 medium potatoes Patatas, peeled and quartered
- 1 large carrot Karot, peeled and cut into cubes
- ½ green bell pepper Berdeng siling pangsigang, seeded and cut into 1-inch cubes
- ½ red bell pepper Pulang siling pangsigang, seeded and cut into 1-inch cubes
Instructions
- Before starting, gather all your ingredients and equipment. Have three plates ready – one for the cooked vegetables, one for the seared meat, and one lined with paper towels for draining.
- Heat oil in a large pot over medium heat. Add your quartered potatoes and carrot cubes, cooking them until they’re lightly browned on all sides. This takes about 3-4 minutes. Remove them to your paper-towel-lined plate to drain.
- Using the same pot, quickly cook your red and green bell peppers for just 30 seconds until they slightly blister. Remove these to your veggie plate.
- Turn up the heat to medium-high. Pat your beef cubes dry with paper towels. Add them to the pot in a single layer – don’t crowd them. Let them cook for 2-3 minutes on each side until they’re nicely browned. Move the browned beef to a clean plate.
- Lower the heat back to medium. Add your chopped onions and garlic to the pot. Cook them until they’re soft and smell good, about 3 minutes. Put the beef back in the pot and add the fish sauce. Let this cook together for 1-2 minutes.
- Pour in your crushed tomatoes, water, and tomato paste. Stir everything well. Once it starts bubbling, turn the heat down to low, cover the pot, and let it cook quietly for about 1½ to 2 hours. Check it occasionally – if the sauce looks too thick, add a little water.
- When the meat is tender enough to cut with a fork, add your potatoes and carrots back to the pot. Let them cook for 4-5 minutes. Finally, add your bell peppers and cook for just 1 minute more.
- Taste the sauce and add salt and pepper if needed. Let everything rest for 5 minutes before serving with hot rice.
- Remember: Your beef should reach 165°F inside to be safe to eat, and it’s even better the next day!
Tips from Lola’s Kitchen
- Choose beef chuck with good marbling for the most tender result
- Never rush the searing process – it’s crucial for flavor development
- Keep the simmer gentle to prevent tough meat
- Add a bay leaf (Dahon ng laurel) for extra aroma
- Toast garlic slightly before adding onions for deeper flavor
Traditional Serving Suggestions
- Steamed white rice (Kanin)
- Fresh calamansi or lemon wedges
- Filipino pickled vegetables (Atchara)
- Crusty pandesal for sauce-soaking
- Banana leaf liner for authentic presentation
Troubleshooting
- Tough Meat?
- Solution: Continue cooking at a low simmer. The meat needs more time to break down.
- Watery Sauce?
- Solution: Simmer uncovered for 10-15 minutes to reduce.
- Too Acidic?
- Solution: Add ½ teaspoon sugar (Asukal) to balance flavors.
Ingredient Alternatives
- Beef: Use pork shoulder or chicken thighs
- Crushed tomatoes: Fresh tomatoes + tomato sauce
- Fish sauce: Soy sauce (Toyo) + salt
- Bell peppers: Long green peppers (Siling pangsigang)
- Potatoes: Sweet potatoes or turnips
Storage & Reheating
- Refrigerator: 3-4 days in airtight container
- Freezer: Up to 3 months (without potatoes)
- Reheating:
- Stovetop: Medium heat with added broth
- Microwave: 2-3 minute intervals, stirring between
Variations
- Spicy Afritada
- Add chopped bird’s eye chilies (Siling labuyo)
- Coconut Afritada
- Replace half the water with coconut milk
- Holiday Afritada
- Add mushrooms and green peas
- Use premium beef tenderloin
FAQs
Q: Can I make this in a slow cooker? A: Yes, cook on low for 8 hours or high for 4 hours. Q: Why pan-fry vegetables separately? A: This prevents them from becoming too soft and maintains their shape. Q: Can I make this ahead for a party? A: Yes, it actually tastes better the next day! Q: Is this recipe freezer-friendly? A: Yes, but freeze without potatoes for best results.
Nutrition
The Story Behind Filipino Beef Afritada
Beef Afritada, known locally as Afritadang Baka, stands as a testament to the Philippines’ rich culinary heritage shaped by centuries of colonial influence. This beloved tomato-based stew traces its roots to the Spanish colonial era, when European cooking techniques merged seamlessly with Filipino ingredients and tastes. The name itself comes from the Spanish word “fritada,” meaning fried, referencing the crucial first step of searing the meat and vegetables before stewing.
While chicken afritada might be more commonly found on Filipino tables, the beef version holds a special place in celebratory gatherings and Sunday family lunches. The dish emerged during a time when Spanish colonizers introduced tomatoes and new cooking techniques to the Philippine archipelago, forever transforming the local cuisine. What makes Filipino afritada distinct from other tomato-based stews is its unique combination of fish sauce (patis) with tomatoes, creating that unmistakable Filipino flavor that can’t be replicated in other cuisines.
In traditional Filipino households, particularly in regions like Pampanga and Manila, beef afritada has evolved from its Spanish roots to become a true Filipino comfort food. Home cooks passed down their own variations through generations, each family adding their special touch while maintaining the dish’s essential character. Some regions add liver spread for richness, while others incorporate coconut milk for a creamier sauce, showcasing the versatility of this beloved dish.
Today, beef afritada represents more than just a meal – it’s a cultural touchstone that reflects the Philippines’ ability to adapt foreign influences into something uniquely its own. Modern Filipino restaurants, both in the Philippines and abroad, often feature this dish as a prime example of Filipino home cooking at its finest. Its popularity has grown beyond family kitchens to become a staple in catering menus, food festivals, and even high-end Filipino fusion restaurants, where chefs experiment with premium cuts of beef while respecting the dish’s humble origins.
Whether served at a simple family dinner or presented at a grand celebration, beef afritada continues to captivate diners with its rich flavors and heartwarming appeal. The combination of tender beef, perfectly cooked vegetables, and that signature tomato sauce has earned this dish its rightful place in the pantheon of Filipino cuisine, making it a must-try for anyone exploring the diverse world of Filipino food.
