Tender Slow Cooked Beef Asado


Asado, in simple terms, is a stew and there are many different versions depending on the country or region. This one is not a million miles away from a Filipino asado. The richness of flavour in this recipe comes from slow cooking the beef until it becomes really tender in a tomato sauce infused with star anise, ginger and bay leaves. This is extraordinarily simple to make but does require some time as it will take about 1 and ½ to 2 hours to complete. I’ve added potatoes to the dish but you could certainly leave them out and serve it over brown rice or with salad instead. It keeps well and serves 6 which makes it a perfect meal prep recipe if you’re prepping for the week. It is suitable to do in a slow cooker if desired but I find it more flavoursome if you prep it in a large pot over the hob instead, I don’t know why it’s just one of those things! This serves 6 people and the Macros per serving are 344Cals P33.7 C30.5 F9.5 or Smartpoints 7 and free on No Count Here’s the skinny:
800g Lean Steak pieces

1 Large White Spanish Onion Sliced

2 Red Peppers Sliced

700g Potatoes Peeled and cut into large chunks

1 Clove of Garlic

500g Passatta

1 Tbsp Tomato Puree

1 Cup (236mls) Beef Stock

1 Tbsp Soy Sauce

½ Inch Size piece of Ginger Grated

1 Tsp Sweetener like Stevia or Canderel

3 Bay Leaves

2 Whole Star Anise

Salt & Black Pepper


Heat a large pot over a medium heat and spray with oil. Add the sliced onion and sauté over a low heat for about 10 minutes until translucent and browning. Add in the crushed garlic & ginger for about 30 seconds. I always say this and I’ll not break tradition, I never add garlic for longer than 30 seconds or a minute as it burns very quickly and it will leave a bitter taste in your dish, you only need to heat it through slightly to release the natural oils and aromas. Remove the cooked onion & garlic and reserve it in a bowl. Spray the pan again with spray oil & cook your steak pieces for about 5 minutes to seal the meat and brown it, you will need to do this in batches as if you overcrowd meat it simply won’t brown or will take much much longer, I cook half for 5 minutes remove to the dish with the onions and then cook the other half. Once the meat is sealed return it & the onions to the pot and add the passata, soy sauce, tomato puree, bay leaves, sweetener (tomatoes love a bit of sugar, it removes the acidity, but since we are staying healthy we’re adding sweetener instead) and star anise. Simmer this over a medium heat for 10 minutes before adding the beef stock & seasoning it well with salt & black pepper. Cook the asado over a medium heat with the lid off for at least an hour minimum. Parboil the potatoes for 5 minutes in boiling water, drain and add to the asado with the red peppers about 20 minutes or so before the end of the cooking time and placing a lid on the pot, you can also add more stock at this point if you feel the liquid has thickened too much to cook the spuds. Check the potatoes are cooked by prodding with a fork to ensure they are not hard in the centre and once they are done the asado is ready to serve and enjoy!

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