Afritadang Baka with Mushrooms and Carrots blends tender beef with earthy mushrooms and sweet carrots in a rich tomato sauce. This healthy breakfast offers protein and veggies—perfect over rice or as a standalone bowl, starting your day with Filipino comfort and nourishing goodness.
Recipe Tips and Tricks
- Beef Prep: Cut beef into small cubes—cooks faster; pat dry for better browning.
- Mushroom Sauté: Cook mushrooms first—releases moisture and boosts flavor; don’t overcrowd the pan.
- Carrot Size: Slice carrots evenly—ensures consistent texture; thicker for bite, thinner for softness.
- Sauce Thickening: Simmer uncovered last 10 minutes—concentrates flavors; add broth if too thick.
- Breakfast Boost: Pair with a grain like quinoa—adds fiber; top with a poached egg for protein.
Why You’ll Love This Recipe
You’re going to absolutely adore this Afritadang Baka with Mushrooms and Carrots—it’s a healthy breakfast idea that brings the comforting warmth of Filipino cuisine to your morning table with a nutritious twist! Imagine tender beef simmering in a rich, tomatoey sauce, mingling with earthy mushrooms and sweet carrots, all coming together in a hearty stew that’s as flavorful as it is good for you. You’ll love how this recipe takes the classic Filipino afritada and transforms it into a breakfast bowl that’s packed with protein, fiber, and veggies to power your day without feeling heavy. The mushrooms add a savory depth that complements the beef beautifully, while the carrots bring a natural sweetness and a pop of color that make every bite a delight. It’s perfect for those mornings when you crave something substantial yet wholesome, whether you’re rushing to start your day or lingering over a cozy breakfast at home. The beef melts in your mouth after a gentle simmer, the sauce wraps everything in a tangy, savory hug, and the veggies keep it fresh and balanced—making this a breakfast that’s both a treat and a health boost. Serve it over a bed of steamed rice or quinoa for extra staying power, maybe with a poached egg on top for that golden yolk magic, and watch it turn your morning into something special. It’s so easy to make, turning simple ingredients into a dish so satisfying you’ll be amazed it’s this healthy and delicious. This isn’t just a meal—it’s an Afritadang Baka with Mushrooms and Carrots experience that’ll have you savoring every tender, flavorful bite and feeling energized for whatever comes next!
Afritadang Baka with Mushrooms and Carrots
Tender beef with mushrooms and carrots in tomato sauce.
Ingredients
- 1 lb beef (stewing cut like chuck), cut into 1-inch cubes
- 8 oz cremini or button mushrooms, sliced
- 2 medium carrots, sliced into ½-inch rounds
- 1 cup tomato sauce (low-sodium)
- 1 medium potato, peeled and cubed (optional)
- 3 cloves garlic, minced
- 1 medium onion, diced
- 2 tablespoons olive oil
- 1 cup low-sodium beef broth
- 1 small bell pepper, chopped (optional)
Instructions
- Hey there, let’s whip up this Afritadang Baka with Mushrooms and Carrots—it’s going to be a healthy, hearty breakfast treat! Grab a large skillet or pot and heat 1 tablespoon of olive oil over medium-high heat—let it shimmer just a bit. Toss in those beef cubes—give them a quick stir to coat in the oil, and cook for about 5-7 minutes until they’re nicely browned on all sides. You’re sealing in that juicy goodness, so take your time! Scoop the beef out with a slotted spoon and set it aside for a sec.
- In the same pan, drizzle in the other tablespoon of olive oil, then add your sliced mushrooms—spread them out and let them sauté for 3-4 minutes until they release their water and turn golden brown. That earthy aroma is pure magic! Next, toss in the minced garlic and diced onion—cook them for 2-3 minutes until the onion softens and smells sweet. Pour in the tomato sauce and beef broth, stirring to mix everything into a rich, red base—look at that gorgeous color! Add the browned beef back in, along with the carrot slices and cubed potato if you’re using it—give it all a good stir, then bring it to a gentle boil. Lower the heat to a simmer, cover the pan, and let it bubble away for 40-45 minutes—check now and then to make sure the beef’s getting tender and the veggies are softening just right. If it’s too thick, splash in a little more broth—keep it nice and saucy!
- When the beef’s tender and the carrots are cooked but still have a little bite, toss in the chopped bell pepper if you’ve got it—stir it in and cook for another 3-5 minutes. You want that pepper to stay crisp and colorful, adding a fresh crunch to every bite. Give it a taste—season with a pinch of salt or pepper if it needs a boost, but those flavors should already be singing! Serve this beauty hot—spoon it over a bed of steamed quinoa or brown rice for a healthy breakfast bowl, or enjoy it solo if you’re keeping it light. Want an extra morning kick? Top it with a poached egg—those creamy yolks dripping into the stew are pure heaven!
- Grab a spoon and dig in—this Afritadang Baka with Mushrooms and Carrots is all yours! The tender beef, earthy mushrooms, and sweet carrots in that tangy tomato sauce make every bite a healthy, flavorful wake-up call. Enjoy it fresh off the stove—it’s the perfect way to start your day with a Filipino flair!
Notes
- Brown beef well—locks in flavor and juiciness!
- Add peppers last—keeps them crisp and bright.
- Freeze without toppings—reheats beautifully for later!
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 457Total Fat 26gSaturated Fat 9gTrans Fat 1gUnsaturated Fat 15gCholesterol 99mgSodium 491mgCarbohydrates 22gFiber 5gSugar 7gProtein 34g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Beef: (1 lb, stewing cut like chuck)—tender when slow-cooked; lean for health; cube into 1-inch pieces.
- Mushrooms: (8 oz, cremini or button)—earthy flavor; slice thick for texture; fresh is best.
- Carrots: (2 medium)—sweet and crunchy; sliced into ½-inch rounds; rich in vitamins.
- Tomato Sauce: (1 cup)—savory base; low-sodium for health; fresh tomatoes (blend 3-4) work too.
- Potatoes: (1 medium, optional)—adds heartiness; Yukon Gold holds shape; peel or keep skin.
- Garlic: (3 cloves)—aromatic kick; mince fine for even flavor; fresh is key.
- Onion: (1 medium)—sweetens as it cooks; yellow for balance; dice small.
- Olive Oil: (2 tablespoons)—healthy fat for sautéing; sub with avocado oil if desired.
- Beef Broth: (1 cup, low-sodium)—deepens flavor; sub water for lighter taste; keeps it moist.
- Bell Pepper: (1 small, optional)—adds color and crunch; red or green as preferred.
Variations and Substitutions
- Protein Swap: Use chicken or turkey—chicken thighs for juiciness, turkey for leaner option.
- Mushroom Options: Try shiitake or oyster—shiitake for umami, oyster for delicate texture.
- Veggie Boost: Add spinach or peas—spinach for greens, peas for sweetness; stir in at end.
- Grain Base: Serve over brown rice or oats—brown rice for fiber, oats for breakfast flair.
- Spice Twist: Add paprika or chili—paprika for warmth, chili for heat; adjust to taste.
- Low-Sodium Option: Use water and extra herbs—reduces salt; thyme or oregano enhance flavor.
- Gluten-Free: Naturally gluten-free—check broth label; pair with gluten-free grains.
- Sweet Addition: Include sweet potato—replaces regular potato; adds natural sweetness.
- Creamy Touch: Stir in coconut milk—richer sauce; sub half the broth for creaminess.
- Nutty Finish: Top with crushed almonds—extra crunch; pairs with earthy mushrooms.
Storage Options
- Refrigerator: Store in an airtight container for up to 3-4 days—reheat gently to keep beef tender.
- Freezer: Freeze base (without toppings) for up to 2 months—thaw overnight, reheat on stove.
- Make-Ahead: Prep beef and veggies night before—store separately; cook fresh in morning.
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Until you can read, Afritadang Baboy with Chorizo for Extra Flavor