Adobo Beef with Gravy
Succulent, tender, and packed with rich, savory flavor, Adobo Beef with Gravy takes the classic Filipino adobo to luxurious new heights. This hearty dish features bite-sized beef chuck cubes marinated in a tangy blend of soy sauce, white vinegar, garlic, and bay leaves, then slow-simmered to perfection for melt-in-your-mouth tenderness. The magic continues as the reserved cooking liquid is transformed into a luscious, velvety gravy with a toasted flour roux and a splash of beef stock for added depth. With its perfect balance of umami, acidity, and sweetness, this comforting recipe is a guaranteed crowd-pleaser, best served over a bed of fluffy steamed rice to soak up every drop of the savory sauce. Ideal for weeknight dinners or weekend meals, this dish combines easy prep with bold, unforgettable flavors.
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Recipe Information
Ingredients
- 1.5 lbs Beef chuck, cut into 1-inch cubes
- 0.5 cups Soy sauce
- 0.25 cups White vinegar
- 6 units Garlic cloves, minced
- 2 units Bay leaves
- 1 tsp Black peppercorns
- 1 tbsp Brown sugar
- 1.5 cups Water
- 2 tbsp Neutral cooking oil (e.g., vegetable oil)
- 2 tbsp Flour
- 1 cup Beef stock
- 0.5 tsp Salt
- 0.5 tsp Ground black pepper
Instructions
In a large bowl, combine the soy sauce, white vinegar, minced garlic, bay leaves, black peppercorns, and brown sugar. Add the beef cubes to the marinade and mix to coat. Cover and let marinate in the refrigerator for at least 30 minutes, or up to 2 hours for deeper flavor.
Heat 2 tablespoons of neutral cooking oil in a large pot or deep skillet over medium-high heat. Remove the beef from the marinade (reserve marinade) and sear the beef pieces in batches until browned on all sides. Set the browned beef aside.
In the same pot, pour in the reserved marinade and add 1.5 cups of water. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot.
Return the seared beef to the pot and reduce the heat to low. Cover with a lid and let simmer for 60 minutes, or until the beef is tender. Stir occasionally and add a bit more water if the liquid reduces too much.
Once the beef is tender, remove the beef pieces from the pot and set aside. Strain the cooking liquid to remove solids, such as garlic bits and bay leaves, and set aside the strained liquid.
In the same pot, reduce the heat to medium and add 2 tablespoons of flour. Stir constantly to toast the flour for about 1 minute, ensuring it doesn’t burn.
Slowly whisk in the beef stock and strained cooking liquid, stirring to prevent lumps. Simmer the mixture for 5-7 minutes, or until the gravy thickens to your desired consistency.
Season the gravy with salt and ground black pepper to taste. Return the beef to the pot and gently coat it in the gravy.
Serve hot over steamed white rice, garnished with optional chopped parsley or green onions for added freshness.
Nutrition Facts
Calories |
2175 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.0 g | 213% | |
| Saturated Fat | 58.9 g | 294% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 510 mg | 170% | |
| Sodium | 7108 mg | 309% | |
| Total Carbohydrate | 36.6 g | 13% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 9.4 g | ||
| Protein | 139.9 g | 280% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 209 mg | 16% | |
| Iron | 21.6 mg | 120% | |
| Potassium | 2618 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
