Beef Asado
| Ingredient | ||
| 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) |
Procedure
- Season beef with salt and pepper, and dredge with flour.
- Heat the pot on medium-high heat, add oil and brown the beef on all sides.
- Add the diced onion and garlic, saute until translucent.
- 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.
- Add the red bell pepper to the mixture and continue simmering another 30 minutes.
- Add potato and cook for another 5 minutes.
- Season with salt and pepper if needed.
- Ready to serve.
if sauce is too thin, dissolve 1 tablespoon flour with 1 tablespoon water and stir into sauce to thicken.