Easy & Delicious Filipino Nilagang Baka: Healthy Beef Stew Recipe

Name: Easy & Delicious Filipino Nilagang Baka: Healthy Beef Stew Recipe
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 6
Cuisine: Filipino
Ingredients: 1 kg Beef Brisket or Short Ribs (Cut into large chunks); 2 large Potatoes (Peeled and quartered); 1/2 head Cabbage (Cut into wedges); 1 bunch Pechay or Bok Choy; 200 g Green Beans (Trimmed); 2 pieces Corn on the Cob (Cut into smaller rounds); 1 large Onion (Chopped); 4 cloves Garlic (Minced); 1 tsp Black Peppercorns; 3 tbsp Fish Sauce (Patis) (Plus more for dipping); To taste Salt; 8 cups Water

Discover how to make a comforting and healthy Filipino Nilagang Baka (Boiled Beef Stew). This favorite dish features tender beef simmered in a flavorful broth with an abundance of fresh vegetables, perfect for a hearty and satisfying meal. Serve with a side of fish sauce and chili-garlic oil for an extra kick!

#Filipino food

#Beef stew

#Comfort food

#Healthy

#Soup

#Stew

#Nilagang Baka

Stew simmering in the pot

Recipe Information

20m

Prep Time

Cook Time

2h 20m

Total Time

Servings

Easy

Filipino

Nutrition (per serving)

400

Calories

35g

Protein

30g

Carbs

20g

Fat

Stew with vegetables cooking

Ingredients

Servings: 6

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Close-up of the finished Nilagang Baka

Instructions

0/7 completed

1
Prepare Beef: Wash and cut 1 kg beef brisket or short ribs into large serving chunks. This is often the first step in a beef stew.
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5m
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Prepare Beef: Wash and cut 1 kg beef brisket or short ribs into large serving chunks. This is often the first step in a beef stew.
5m
Cutting the beef into uniform chunks ensures even cooking.
2
Sauté Aromatics: In a large pot, sauté 1 chopped onion and 4 cloves minced garlic until fragrant. This step builds the flavor base.
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5m
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Sauté Aromatics: In a large pot, sauté 1 chopped onion and 4 cloves minced garlic until fragrant. This step builds the flavor base.
5m
Don't burn the garlic; a gentle sauté is best.

3
Brown Beef: Add the beef chunks to the pot and brown them on all sides. This adds depth of flavor and color to the stew.
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10m
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Brown Beef: Add the beef chunks to the pot and brown them on all sides. This adds depth of flavor and color to the stew.
10m
Brown the beef in batches if necessary to avoid overcrowding the pot.
4
Simmer Beef: Pour in 8 cups of water, add 1 tsp black peppercorns. Bring to a boil, then reduce heat and simmer for 1.5 to 2 hours, or until the beef is very tender. Skim off any foam or impurities that rise to the surface.
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2h
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Simmer Beef: Pour in 8 cups of water, add 1 tsp black peppercorns. Bring to a boil, then reduce heat and simmer for 1.5 to 2 hours, or until the beef is very tender. Skim off any foam or impurities that rise to the surface.
2h
Low and slow simmering makes the beef incredibly tender.
5
Add Root Vegetables: Add 2 large quartered potatoes and 2 pieces of corn on the cob (cut into smaller pieces if desired). Cook for about 15-20 minutes, or until potatoes are almost tender. This ensures they cook thoroughly without becoming mushy.
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20m
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Add Root Vegetables: Add 2 large quartered potatoes and 2 pieces of corn on the cob (cut into smaller pieces if desired). Cook for about 15-20 minutes, or until potatoes are almost tender. This ensures they cook thoroughly without becoming mushy.
20m
Cut root vegetables larger to prevent them from overcooking.

6
Add Leafy Greens: Add 200g green beans, 1 bunch pechay/bok choy, and 1/2 head cabbage (quartered or chopped). Cook for another 5-10 minutes, just until the vegetables are tender-crisp. This keeps them fresh and vibrant.
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10m
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Add Leafy Greens: Add 200g green beans, 1 bunch pechay/bok choy, and 1/2 head cabbage (quartered or chopped). Cook for another 5-10 minutes, just until the vegetables are tender-crisp. This keeps them fresh and vibrant.
10m
Add leafy greens towards the end to retain their texture and nutrients.
7
Season and Serve: Season the stew with 3 tbsp fish sauce (patis) and salt to taste. Ladle the hot Nilagang Baka into bowls and serve immediately, ideally with steamed rice and a side of fish sauce mixed with chili garlic oil.
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5m
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Season and Serve: Season the stew with 3 tbsp fish sauce (patis) and salt to taste. Ladle the hot Nilagang Baka into bowls and serve immediately, ideally with steamed rice and a side of fish sauce mixed with chili garlic oil.
5m
Adjust seasoning to your preference, and don't skip the chili garlic oil for an authentic kick!