Filipino Beef Afritada (Afritadang Baka)
Beef Afritada (Afritadang Baka) is a classic Filipino tomato-based stew that showcases tender beef chuck braised with potatoes, carrots, and bell peppers. Distinguished by its bright yet deep tomato sauce enriched with fish sauce, this homestyle dish represents the Spanish-influenced category of Filipino cuisine where meat is gently simmered until fork-tender. Unlike its cousin mechado, which uses soy sauce and calamansi, afritada relies purely on tomatoes for its signature sauce, creating a cleaner, more focused flavor profile. The dish exemplifies Filipino cooking's knack for transforming humble ingredients into satisfying one-pot meals that serve both everyday family dinners and special occasions with equal grace.
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
Nutrition
Calories: 650kcalCarbohydrates: 28gProtein: 49gFat: 30gSaturated Fat: 13gPolyunsaturated Fat: 6gMonounsaturated Fat: 22gTrans Fat: 2gCholesterol: 156mgSodium: 726mgPotassium: 916mgFiber: 6gSugar: 3gVitamin A: 613IUVitamin C: 35mgCalcium: 60mgIron: 10mg
Tried this recipe?Let us know how it was!