Filipino Pot Roast Stew

This Filipino Pot Roast Stew is perfect for a winter's evening.

  • 2 hrs
    30 min
  • 6
    SERVINGS
  • 253
    Cal
  • 25 g
    Protein

Ingredients & Cooking

Ingredients:

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

Cooking:

  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.

    Cook's Tip: 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.

Nutrition Information

Butcher Counter

Filipino Pot Roast StewShoulder Clod Arm Roast Chuck Primal

Largest section of the Shoulder Clod that is cut into the Arm Chuck Roast, Arm Chuck Steak and Ranch Steak. Steaks are best cut across the grain with connective tissue removed to improve tenderness.

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