Beef Estofado Recipe

Don't confuse this with kaldereta! This beef estofado recipe is the comfort food you need.

What Is Beef Estofado?

Beef estofado or estofadong baka is a Filipino stew made with beef in an herby, tomato-based sauce. It’s a lot like kaldereta, which is also a classic Filipino beef stew. Beef estofado needs to cook for a long time for the beef to become tender, but it’s well worth the wait; the longer cooking time allows the sauce and beef flavor to meld together, which makes it one of the most flavorful dishes you can make!

This recipe is made a little simpler, a little different. Instead of the usual seasonings, it uses oregano and paprika. Meanwhile, it still has your usual potatoes and bell peppers, but instead of carrots, we swap it out for stuffed green olives and sweet green peas. 

You’ll love this beef estofado recipe if you’re looking to make your Filipino ulam just a little different. You can also switch out the brisket with ox tongue or lengua to make this delicious lengua estofado recipe, but if you’d like to try it with other kinds of meat, you can also make this chicken estofado or try our pork estofado recipe!

Table of Contents

• How to Serve Beef Estofado
• How To Cook Beef Estofado
• Tips To Make The Best Beef Estofado
• Beef Estofado Storage Tips
• Beef Estofado Recipe
• MEAL PLANNER

How to Serve Beef Estofado

Serve it with rice: Serve beef estofado hot with a side of steamed rice. The rice helps to soak up the flavorful sauce, making every bite a delight.

Serve it with bread or mashed potatoes: Beef estofado is most traditionally eaten with rice, but you can also pair it with crusty bread or mashed potatoes for a more filling meal.

Serve it with a refreshingly fresh side: Serve a crunchy green on the side for a refreshing contrast to the hearty stew. You can also put together this easy ampalaya salad if you want to add more veggies to your diet!

How To Cook Beef Estofado

Cooking beef estofado takes some patience, but it’s well worth the wait. To get started, heat your non-stick frying pan or a heavy-bottomed pan over medium heat. Meanwhile, season the beef with a pinch of salt and a generous dash of ground pepper. Now, it’s time to introduce those beef cubes to the pan and let them sizzle and brown on all sides. No need for extra oil here, as the beef will work its magic and render just enough fat to give it that delightful caramel color. Once your beef cubes are looking golden, scoop them out and set them aside for later.

In the same pot, add some olive oil, and let it heat up. Then, toss in the garlic, onion, tomatoes, bell peppers, oregano, bay leaves, and paprika, seasoning them with a pinch of salt and pepper to bring out their flavors. When the veggies have softened and released their wonderful aroma, it’s time to pour in 2 cups of water and the Knorr Beef Cubes (available here). Give the pan a little swirl and let the mixture come to a boil over high heat. This should take about five minutes, or until the liquid has reduced by half. Stir in the tomato paste.

Now, return the browned beef cubes to the pot and pour in enough water to cover them entirely. Give it a good stir and let it all come to a boil. Once you’ve got that rolling boil going, lower the heat, pop a lid on the pot, and let the beef simmer away for about two hours, or until they’re fork tender. While it’s cooking, don’t forget to stir the pot occasionally and check the liquid. You only need to add more cooking liquid (about half a cup at a time) if necessary to keep the beef simmering in the delectable sauce.

When your beef is tender, add the potatoes, olives, and peas. Let them simmer with the beef and sauce, simmering together for another 15 to 20 minutes, until they soften as well. Give the sauce one last taste and add more salt and pepper if needed to your liking. Then, take your beef estofado off the heat and serve with lots of hot steamed rice!