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Beef Asado

Beef Asado

  • Prep

    25 m
  • Cook

    1 h 40 m
  • Ready In

    2 h 5 m
lola

lola

This dish is rich in flavor due to the slow cooking of the beef with all the ingredients. The beef can be cooked to tenderness a day before, so you can skim off the fat. Do not use pressure cooker for this dish. This is a very versatile dish. It can be served with rice, bread or boiled potatoes.

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 639 kcal
  • 32%
  • Fat:
  • 37.8 g
  • 58%
  • Carbs:
  • 34.8g
  • 11%
  • Protein:
  • 39.8 g
  • 80%
  • Cholesterol:
  • 138 mg
  • 46%
  • Sodium:
  • 1233 mg
  • 49%

Based on a 2,000 calorie diet

Directions

  1. Season the beef with salt and pepper; set aside.
  2. Heat the oil in a skillet over medium heat; cook the diced onion and garlic in the hot oil until softened, about 5 minutes. Transfer the onion and garlic to a 6-quart pot. Individually brown the beef chunks on all sides in the skillet and place in the pot. Add the tomatoes, crushed peppercorns, olives with their juice, quartered onion, bay leaves, and bouillon cubes to the pot; bring to a boil. Stir the ketchup into the mixture, reduce heat to medium-low, and simmer 1 hour.
  3. Remove the beef from the pot and set aside. Add the red bell pepper to the mixture and continue simmering another 30 minutes.
  4. While the mixture continues to simmer, heat 2 tablespoons oil in the skillet. Cook the potatoes in the oil until golden brown; immediately add to the simmering mixture.
  5. Slice the meat against the grain and add to the pot; stir. Cook together another 5 minutes before serving. If the sauce is too thin, mix the corn flour and water together and stir into the sauce to thicken.
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Reviews

steve2464
30

steve2464

2/4/2011

good dish! nice twist on a stew with the olives! used top sirloin instead of the chuck and it came out very nice with the leanness of the meat!

McCrearyacres
27

McCrearyacres

1/11/2011

My kids were EXTREMELY reluctant to try this as they helped me pull all of the ingredients together--they kept telling me they didn't think it would turn out well. I also had my doubts (olives, potatoes, and ketchup?!) BUT the eating of the meal was another situation all together! This is delicious! My only 2 suggestions would be to #1 cube the meat before browning because having to cut the meat in the bowl was a bit awkward and #2 give the meat the time to cook that the peppers are--I didn't see any need for leaving the meat out as they cooked and am glad I didn't.

buckroadeats
17

buckroadeats

12/24/2010

We will definitely make this again. We made it with a pork roast and added a couple of jalapenos, and ginger to suit our own tastes. Everyone loved it. I have now made this several times...it is easily my favorite recipe EVER! It's so easy to substitute to your own veggies and proteins. My brother made it with seafood once!

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