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

Filipino Pot Roast Stew
  • 2 to 2-1/2 hours
  • Makes 4 to 6 servings.
  • Entrée

Filipino Pot Roast Stew

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

Instructions

  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.
Alternate Cook Method: Pressure Cooker
  1. This recipe can be made in a 6-quart electric pressure cooker. Lightly coat beef in flour. Sear beef Chuck Roast pieces on saute setting in 2 - 3 batches. Place beef in pressure cooker; add onion, orange juice, lime juice, soy sauce, fish sauce, then 1/2 to 3/4-inch cubed squash. Close and lock pressure cooker lid. Use meat, stew or high-pressure setting on pressure cooker; program 25 minutes on pressure cooker timer. Use quick-release feature to release pressure; carefully remove lid. Add green beans; replace cover. Set aside 6 minutes or until green beans are heated through. Serve over rice and garnish with cilantro, as desired. (This recipe variation was tested in an electric pressure cooker at high altitude. Cooking at an altitude of less than 3000 feet may require slightly less cooking time. Refer to the manufacturer’s instructions

  • 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.