A Filipino beef stew traditionally cooked with goat, but it's usually not available in most markets. You can get creative with this dish such as adding garbanzo beans, peas, and raisins. Optional: add 4 ounces of liver pate in place of tomato paste. Serve hot over a bed of rice.
Ingredients
- vegetable oil: 3 Tbsp
- ½ pounds cubed beef stew meat: 1 piece
- salt and ground black pepper: (to taste)
- garlic: 3 clove (crushed)
- water: 3 cups
- unsweetened pineapple juice: 0.5 cup
- onion: 1 piece (chopped)
- tomato sauce: 1 can (14 ounce can)
- tomato paste: 0.25 cup
- red potatoes: 2 piece (diced)
- red bell pepper: 1 piece (sliced)
- carrot, sliced diagonally: 1 piece
- miniature cocktail sausages: 0.5 pound
- pineapple chunks, undrained: 1 can (8 ounce can)
- medium pitted ripe olives: 1 can (6 ounce can, drained)
- bay leaves: 3 piece
- hot pepper sauce (such as Tabasco®): 1 Tbsp (optional)
Metric Conversion
Stages of cooking
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Heat vegetable oil in a large pot over medium heat. Sprinkle beef with salt and black pepper and brown in the hot oil with garlic, about 10 minutes. Pour in water, pineapple juice, onion, tomato sauce, and tomato paste. Bring to a boil, turn heat to low, and simmer until beef is almost tender, 35 to 45 minutes.
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Stir potatoes, red bell pepper, carrot, mini sausages, pineapple chunks with their juice, olives, and bay leaves into the stew. Bring back to a boil and simmer until potatoes are tender, about 20 more minutes. Season with hot pepper sauce, salt, and black pepper.
