Filipino Beef Stew

Comforting and easy to prepare!

Ingredients :

• About 900g beef stew meat (cut into cubes)
• About 900g of beef ribs
• 1 teaspoon baking soda
• 2 tablespoons vegetable oil
• 1 large white or yellow onion, chopped
• 2 cloves garlic, minced
• 2 green onions, chopped, white and green parts separated
• Water to completely cover the meat and vegetables
• 1 tablespoon fish sauce (e.g. Red Boat, nuoc-mâm)
• 1 medium carrot (about 85 g), peeled and sliced
• 225g green beans, trimmed and cut into 5cm pieces
• 125 g green cabbage, cut into 8 wedges
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 medium yellow or white potatoes (140 to 280 g each), peeled and quartered

To serve:

• 4 cups steamed rice (optional)
• 1/4 cup fish sauce

Nilagang Baka , also known as beef nilaga , is a comforting and easy-to-make Filipino stew . Simply simmer all the ingredients together in a Dutch oven . The ingredients are available year-round, but nilagang baka is ideal for cold days, as the heat from the pot warms up the kitchen. It’s pure comfort food, especially when served with white rice .

One of the great things about this Filipino classic is that you can cook it anywhere in the world, with the most basic ingredients.

What is Nilagang Baka?

Nilagang baka is a stew of tender beef cubes simmered in a clear broth with potatoes , carrots , and leafy greens . The savory flavors come from the richness of the meat, garlic , onions , and fish sauce .

What does Nilagang Baka taste like?

Filipino beef stew has savory notes thanks to the tablespoons of fish sauce added to the broth, which pairs wonderfully with the usually steamed white rice, making it a good base for savory sauces.

What type of beef to use?

Beef nilaga usually requires shank or stew meat . If available, you can use beef shanks that have a rich marrow in the middle of the bone (this type of beef nilaga is called bulalo ).

Perfect for beginners

This is one of the easiest all-in-one Filipino dishes to make . When friends who are new to Filipino cuisine want to learn a recipe , this nilagang baka is the dish I recommend.

When I have time on the weekend, I cook the meat until it's incredibly tender, then freeze the mixture for another day. Before a busy week, I can take it out of the freezer, defrost it, and reheat it. I add the vegetables at the end of cooking .

Easy exchanges and substitutions

You can substitute up to 4 cups of water with beef broth for more depth of flavor . Sweet potatoes are a nice addition or can replace the potatoes in the recipe. For greens , you can use Napa cabbage or bok choy in place of the collard greens .

The vegetables in this recipe are flexible, and you can increase the quantity and variety depending on the season or your preferences.

Preparation :

1. Preparation of the beef

• Wash the beef in cold water.
• Dry it with absorbent paper.
• Add the beef stew cubes and beef ribs to a large salad bowl.
• Sprinkle the baking soda all over the meat, making sure it is evenly distributed.
• Let the baking soda marinate for 30 minutes. This will help tenderize the meat.
• This is the perfect time to prepare all the vegetables for the stew.
• After exactly 30 minutes, rinse the baking soda off the beef cubes and pat dry with paper towels. Set aside.

2. Cooking the nilagang baka

• Add oil to a large pot over medium heat.
• When the oil is hot, add the onion, garlic and white scallions and sauté until fragrant, about 2 minutes.
• Add the beef followed by the water.
• Add the fish sauce and stir to combine.
• Cover and cook over medium heat, simmering beef until tender and moist, about 2 hours.
• Prick the beef with a fork - it should come away from the bone easily.

SIMPLE TIP!

When I'm in a hurry, I transfer the beef, broth, garlic, and onions to a pressure cooker and cook on high pressure for 45 minutes, using natural release.

I simmer the vegetables separately in a medium saucepan and add them to the cooked meat before serving.

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3. Cooking vegetables

• Add the potatoes and carrots and stir.
• Continue cooking until vegetables are tender, about 15 to 20 minutes.
• Add the green beans and cabbage and mix well.
• Cover the pan and continue cooking until the greens are tender, about 10 minutes.
• Season with salt and pepper.

4. Service

• Pour the meat, vegetables and broth into a large soup tureen or bowl.
• Sprinkle with green onions for garnish.
• Serve hot with steamed rice and a side of fish sauce.
• Diners can use fish sauce to adjust the taste and saltiness of the stew.
• If there are leftovers, store them in a covered container in the refrigerator for up to 4 days.

Nutritional information:

• Calories: 560
• Lipids: 27 g
• Carbohydrates: 23 g
• Protein: 57 g

I hope you enjoy this delicious cooking recipe ! Feel free to leave a comment.

Elizabeth.A

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