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Beef Estofado Recipe
Don't confuse this with kaldereta! This beef estofado recipe is the comfort food you need.
What Is Beef Estofado?
Beef estofado or estofadong baka is a Filipino stew made with beef in an herby, tomato-based sauce. It’s a lot like kaldereta, which is also a classic Filipino beef stew. Beef estofado needs to cook for a long time for the beef to become tender, but it’s well worth the wait; the longer cooking time allows the sauce and beef flavor to meld together, which makes it one of the most flavorful dishes you can make!
This recipe is made a little simpler, a little different. Instead of the usual seasonings, it uses oregano and paprika. Meanwhile, it still has your usual potatoes and bell peppers, but instead of carrots, we swap it out for stuffed green olives and sweet green peas.
You’ll love this beef estofado recipe if you’re looking to make your Filipino ulam just a little different. You can also switch out the brisket with ox tongue or lengua to make this delicious lengua estofado recipe, but if you’d like to try it with other kinds of meat, you can also make this chicken estofado or try our pork estofado recipe!
Table of Contents
- How to Serve Beef Estofado
- How To Cook Beef Estofado
- Tips To Make The Best Beef Estofado
- Beef Estofado Storage Tips
- Beef Estofado Recipe
- MEAL PLANNER
How to Serve Beef Estofado
Serve it with rice: Serve beef estofado hot with a side of steamed rice. The rice helps to soak up the flavorful sauce, making every bite a delight.
Serve it with bread or mashed potatoes: Beef estofado is most traditionally eaten with rice, but you can also pair it with crusty bread or mashed potatoes for a more filling meal.
Serve it with a refreshingly fresh side: Serve a crunchy green on the side for a refreshing contrast to the hearty stew. You can also put together this easy ampalaya salad if you want to add more veggies to your diet!
How To Cook Beef Estofado
Cooking beef estofado takes some patience, but it’s well worth the wait. To get started, heat your non-stick frying pan or a heavy-bottomed pan over medium heat. Meanwhile, season the beef with a pinch of salt and a generous dash of ground pepper. Now, it’s time to introduce those beef cubes to the pan and let them sizzle and brown on all sides. No need for extra oil here, as the beef will work its magic and render just enough fat to give it that delightful caramel color. Once your beef cubes are looking golden, scoop them out and set them aside for later.
In the same pot, add some olive oil, and let it heat up. Then, toss in the garlic, onion, tomatoes, bell peppers, oregano, bay leaves, and paprika, seasoning them with a pinch of salt and pepper to bring out their flavors. When the veggies have softened and released their wonderful aroma, it’s time to pour in 2 cups of water and the Knorr Beef Cubes (available here). Give the pan a little swirl and let the mixture come to a boil over high heat. This should take about five minutes, or until the liquid has reduced by half. Stir in the tomato paste.
Now, return the browned beef cubes to the pot and pour in enough water to cover them entirely. Give it a good stir and let it all come to a boil. Once you’ve got that rolling boil going, lower the heat, pop a lid on the pot, and let the beef simmer away for about two hours, or until they’re fork tender. While it’s cooking, don’t forget to stir the pot occasionally and check the liquid. You only need to add more cooking liquid (about half a cup at a time) if necessary to keep the beef simmering in the delectable sauce.
When your beef is tender, add the potatoes, olives, and peas. Let them simmer with the beef and sauce, simmering together for another 15 to 20 minutes, until they soften as well. Give the sauce one last taste and add more salt and pepper if needed to your liking. Then, take your beef estofado off the heat and serve with lots of hot steamed rice!
Tips To Make The Best Beef Estofado
1. Don’t be afraid to experiment with more veggies.
You can add a delicious twist to the classic recipe by adding bell peppers or carrots. These can make this already chunky ulam dish even heartier!
2. Make your beef estofado spicy.
If you’re a fan of spicy food, a pinch of cayenne pepper or chili flakes can add a kick to the stew. The best part is that you can control just how spicy you want your stew to be!
3. You can make estofado using other kinds of meat.
On a budget? Substitute beef with chicken or pork. These also get more tender faster. If you want to stick with beef but you’re pressed for time, a pressure cooker can be your best friend, reducing the cooking time significantly.
Beef Estofado Storage Tips
1. Leftover beef estofado should be refrigerated.
Beef estofado can keep well in an airtight container in the refrigerator for up to 5 days.
2. Freeze beef estofado for longer storage.
Beef estofado can be a great make-ahead meal as it stores well in the freezer! Just make sure to put it in an airtight, freezer-friendly container and you can store it for as long as a couple of weeks. To reheat, simply pop it on low-medium heat in the microwave or thaw and reheat in a pot.
Beef Estofado Recipe
This is your kaldereta made simpler but no less tasty.
PREP TIME: 20 minutes
COOK TIME: 2 hours 40minutes
TOTAL TIME: 3 hours
COURSE: Main Dishes
CUISINE: Spanish
SERVINGS: 6
INGREDIENTS
Beef Estofado Ingredients
- 1 kilogram beef brisket cut into large cubes
- 2 tablespoons olive oil
- 6 cloves garlic minced
- 1 whole white onion chopped
- 1 whole red bell pepper chopped
- 1 400-gram can diced tomatoes
- 1 teaspoon dried oregano
- 2 pieces bay leaves
- 1 teaspoon paprika
- Salt to taste
- ground black pepper to taste
- 2 tablespoons tomato paste
- 1 piece Knorr Beef Cubes (available here)
- 3-4 cups water or as needed
- 2 medum Potatoes peeled, cut into cubes
- 1/2 Cup stuffed olives
- 1/2 Cup green peas
INSTRUCTIONS
- Heat a non-stick frying pan over medium heat. Season the beef with salt and ground pepper. Brown the beef cubes on all sides. (There is no need to add oil. As the beef browns, it will render enough fat to lightly fry the beef cubes.) Scoop out the beef cubes, and set aside.
- In a thick-bottomed pot, heat the olive oil. Saute the garlic, onion, tomatoes, bell peppers, oregano, bay leaves, and paprika with a little salt and pepper.
- When the vegetables have softened, pour in at least 2 cups of water and add the Knorr Beef Cube (available here). Swirl the pan and allow the mixture to boil over high heat for about five minutes or until the liquid is reduced to half. Stir in the tomato paste.
- Return the browned beef cubes to the pot. Pour in more water to cover the meat. Stir. Bring to a boil, lower the heat, and cover the pot. Slowly cook the beef for about two hours or until tender.
- Stir the pot occasionally while cooking and check the liquid. Do not add too much water. Add more cooking liquid about half a cup each time, if needed, just enough to keep the beef simmering in the sauce.
- When the beef is tender, add the potatoes, olives, and peas. Simmer for another 15 to 20 minutes. Taste the sauce one last time and add more salt and pepper, if needed. Serve hot.
NUTRITIONAL FACTS
i. Calories – 408.3 Calories
ii. Fats – 20 grams (25.64%)
iii. Carbohydrates – 17 grams (6.18%)
