FILIPINO-STYLE BEEF STEW WITH SQUASH AND GREEN BEANS

Filipino Pot Roast Stew --
 
  • Total Recipe Time: 2 to 2-1/2 hours
  • Makes 4 to 6 servings.

INGREDIENTS

  1. 1-1/2 to 2 pounds beef Chuck Roast, cut into 1-inch pieces
  2. 2 tablespoons all-purpose flour
  3. 1 tablespoon vegetable oil
  4. 1 medium yellow onion, coarsely chopped
  5. 1/2 cup fresh orange juice
  6. 1/3 cup fresh lime juice
  7. 3 tablespoons reduced-sodium soy sauce
  8. 1 tablespoon fish sauce (nam pla)
  9. 3 cups peeled and cubed butternut squash (about 1 pound)
  10. 2 cups frozen cut green beans
Serving Suggestions:
  1. Hot cooked rice, chopped fresh cilantro

INSTRUCTIONS FOR FILIPINO-STYLE BEEF STEW WITH SQUASH AND GREEN BEANS

  1. Lightly coat beef in flour. Heat oil in large stockpot over medium heat until hot. Brown half of beef; remove from stockpot. Repeat with remaining beef.
  2. Return beef to pot. Add onion, orange juice, lime juice, soy sauce and fish sauce; bring to a boil. Cook and stir 1 to 2 minutes or until brown bits attached to pan are dissolved. Reduce heat; cover tightly and simmer 1-1/2 to 2 hours or until beef is fork-tender.
  3. Add squash; cover and continue cooking 30 minutes. Add beans; cook 6 to 9 minutes or until squash and beans are tender.
  4. Serve stew over rice and garnish with cilantro, as desired.
  • Test Kitchen Tips
  • Slow Cooker Variation: Add beef, onion, orange juice, lime juice, soy sauce, and fish sauce to 4-1/2 to 5-1/2 quart slow cooker. Stir to combine. Cook on HIGH for 4 to 6 hours, or on LOW for 8 to 10 hours.  Add squash and beans 30 minute before end of cook time. Serve stew over rice and garnish with cilantro, if desired.
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