This is one of those Spanish influenced dishes adapted by Filipinos during their 300 year occupation of the Philippines. It’s fundamentally a stew with the core ingredients being tomato sauce, potatoes,peppers, olives, and chicken liver. Originally, goat was the meat of choice but I have only ever grown up with the beef version.


Beef Stew in Tomato Sauce




1 kg chuck fillet, cut into 5cm cubes
6 cloves garlic, peeled and minced
2 onions, peeled and finely chopped
4 tomatoes, peeled and chopped
500g chat potatoes
250g carrots, peeled and barrel into 4-5 cm lenths
2 chorizo sausages,peeled and cut into 1 cm lengths
1 red capsicum, seeds removed, and cut into strips
2 tbsp oil
1 cup tomato sauce
1 small can liver spread
3 tbsp soy sauce
1/2 cup green olives
salt and pepper to taste


Place beef into a pot. Add enough water to cover the meat. Bring pot to a boil then reduce heat to a simmer. Simmer beef for up to 3 hours or until tender.  Remove beef from stock and set aside. Reserve stock for the sauce.

Heat oil in a clean saucepan on medium heat. Saute garlic, onion, and tomatoes. Add beef, reserved stock, and all other ingredients except for the olives. Bring to a boil then reduce to a simmer. Simmer until potatoes are cooked through.

Season with salt and pepper to taste. Add olives just before serving.

Serve with rice.


Notes: You can also use beef brisket or shortribs. I have friends who have also made this dish with chicken, pork or mutton. And now that my local butcher has goat, I’m going to give that a try.

If I’m making this just for myself, I tend to omit the liver spread as I’m not such a big fan of it. One thing to keep in mind is to make sure the potatoes and carrots are cut approximately the same size to make sure they cook evenly.

The flavours in this dish is even better the following day and this also freezes well. Handy to have small portions of this frozen. Just allow it thaw and reheat in a pot on low heat.

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