BEEF AFRITADA RECIPE

INGREDIENTS:

• 1/4 cup canola oil
• 2 medium potatoes, peeled and quartered
• 1 large carrot, peeled and cut into cubes
• ½ green bell pepper, seeded and cut into 1-inch cubes
• ½ red bell pepper, seeded and cut into 1-inch cubes
• 2 pounds beef chuck, cut into 2- inch cubes
• 1 small onion, peeled and chopped
• 4 cloves garlic, peeled and minced
• 1 tablespoon fish sauce
• 2 cups crushed tomatoes
• 2 cups water
• salt and pepper to taste

PROCEDURE:

1. In a skillet over medium heat, heat oil. Add potatoes and carrots and cook, turning once or twice until lightly browned. Remove from pan and drain on paper towels. 
2. Add bell peppers and cook for about 30 to 45 seconds. Remove from pan and drain on paper towels.
3. Remove oil from the pan except for about 2 tablespoons. Increase heat to medium-high heat. Add beef and cook for about 1 to 2 minutes, turn and cook for another 1 to 2 minutes or until lightly browned. Do not overcrowd the pan, cook in batches as needed. Remove from heat and keep warm.
4. Add another tablespoon of oil if needed. Add onions and garlic and cook, stirring regularly until softened.
5. Add beef. 
6. Add fish sauce and cook for about 2 to 3 minutes.
7. Add crushed tomatoes and water and bring to a boil. Lower heat, cover, and cook for about 1 1/2 to 2 hours or until beef is tender. 
8. Add more water in 1/2 cup increments as needed if the sauce is drying out before the meat is tender.
9. Add potatoes and carrots and continue to cook for about 4 to 5 minutes or until potatoes and carrots are tender and sauce is thickened and reduced as desired. 
10. Add bell peppers and cook for about 1 minute or until tender yet crisp. 
11. Season with salt and pepper to taste. Serve hot.