Beef Asado



4 pound beef chuck roast quartered
1 tablespoon cooking oil
1 piece medium size onion, diced
2 clove garlic,minced
2 piece tomato,chopped
1 tablespoon whole peppercorn, crushed
2 ounce jar olives
1 piece medium size onion, quartered
2 piece bay leaves
  1/2 cup ketchup
1 piece red bell pepper, sliced
4 piece small size potato, quartered (precooked, fried)
3 tablespoon All-purpose flour (for dredging)



  1. Season beef with salt and pepper, and dredge with flour.
  2. Heat the pot on medium-high heat, add oil and brown the beef on all sides.
  3. Add the diced onion and garlic, saute until translucent.
  4. Put-in 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.
  5. Add the red bell pepper to the mixture and continue simmering another 30 minutes.
  6. Add potato and cook for another 5 minutes.
  7. Season with salt and pepper if needed.
  8. Ready to serve.

if sauce is too thin, dissolve 1 tablespoon flour with 1 tablespoon water and stir into sauce to thicken.

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