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
- Heat oil in a large pot or “kaldero” over medium heat (180°F/82°C). Start by pan-frying your peeled and quartered potatoes (patatas) and carrot cubes (karot) until they develop a light brown crust. Remove these vegetables and set aside on paper towels. Using the same oil, quickly sauté your red and green bell peppers (siling pangsigang) for just 30-45 seconds until slightly blistered but still crisp. Remove and set aside with other vegetables.
- Increase your heat to medium-high (375°F/190°C). Pat your beef chuck cubes (laman ng baka) completely dry with paper towels – this is important para maganda ang pagkakaprito (for better browning). Sear the meat in batches, giving each piece enough space to brown properly. Cook for 2-3 minutes per side until you achieve a nice brown crust. Remove the meat and set aside.
- Lower heat to medium (350°F/175°C) and in the same pot, sauté your chopped onions (sibuyas) and minced garlic (bawang) until they become soft and fragrant (malambot at mabango). Return the beef to the pot and add fish sauce (patis). Let this cook together for 1-2 minutes to develop the flavors.
- Pour in your crushed tomatoes, water (tubig), and tomato paste. Stir everything well until the sauce is evenly combined (pantay-pantay ang pagkakahalo). Bring this mixture to a boil, then reduce heat to achieve a gentle simmer (212°F/100°C). Cover and let it cook for 1½ to 2 hours, or until the beef becomes tender (malambot ang karne). Add more water in small amounts if you notice the sauce reducing too much.
- When the meat is almost fork-tender (halos malambot), add back your potatoes and carrots. Let these cook for 4-5 minutes until they’re tender but not mushy (malambot pero hindi masyadong malata). Finally, add your bell peppers and cook for just 1 minute more – they should remain crisp-tender (malutong-lutong).
- Taste and season with salt (asin) and pepper (paminta) as needed. The meat should reach an internal temperature of 165°F/74°C. Let your afritada rest for 5-10 minutes before serving, allowing the flavors to settle (patagalin ang luto para lalong sumarap). Serve hot with steaming white rice (mainit na kanin).
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.
