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By Iza O
Nilagang Baka (Filipino Beef Stew)
12 steps
Prep:40minCook:2h 30min
This is a hearty, easy one-pot meal is made by simply simmering everything together on the stovetop. The ingredients are available all year round, but nilagang baka is ideal for chilly days, as the warmth of the stockpot heats up the kitchen. It is sheer comfort food, especially when served with steamed rice.
Updated at: Tue, 10 Oct 2023 07:34:29 GMT
Nutrition balance score
Good
Glycemic Index
59
Moderate
Glycemic Load
91
High
Nutrition per serving
Calories716.3 kcal (36%)
Total Fat46.8 g (67%)
Carbs18.4 g (7%)
Sugars5.1 g (6%)
Protein56.1 g (112%)
Sodium1970.2 mg (99%)
Fiber3.7 g (13%)
% Daily Values based on a 2,000 calorie diet
Ingredients
5 servings
2 poundsbeef chuck stew meat
cubed, or beef sirloin, cubed
2 poundsbeef short ribs
1 teaspoonbaking soda
2 tablespoonsvegetable oil
1white onion
large, or yellow, chopped
2cloves garlic
minced
2green onions
chopped, white and green parts separated
10 cupswater
or enough to fully cover the meats and vegetables
1 tablespoonfish sauce
like
2 x 5 ouncesyellow potatoes
medium, or white, peeled and quartered
1carrot
medium, peeled and sliced
8 ouncesgreen beans
trimmed and cut into 2-inch pieces
0.25 poundgreen cabbage
cut into 8 wedges
½ teaspoonkosher salt
¼ teaspoonground black pepper
4 cupsrice
steamed, optional
¼ cupfish sauce
Instructions
Prepare the beef
Step 1
Wash the beef in cold water. Pat dry with paper towels.
Step 2
Add the beef stew cubes and the beef short ribs to a large mixing bowl. Sprinkle the baking soda all over the meat, making sure to spread all around evenly. Let the baking soda marinate for 30 minutes. This will help tenderize the meat.
Step 3
SIMPLE TIP! This is a great time to prep all of the vegetables for the stew.
Step 4
After exactly 30 minutes, wash off the baking soda from the beef cubes and pat dry with paper towels. Set aside.
Cook the nilagang baka
Step 5
Add the oil to a large stockpot over medium heat. When the oil is hot, add the onion, garlic, and white scallions and sauté until fragrant, about 2 minutes.
Step 6
Add the beef followed by the water. Add the fish sauce and stir to combine. Cover and cook over medium heat, simmering the beef until soft and tender, about 2 hours. Pierce the beef with a fork—it should be fall off the bone tender.
Step 7
SIMPLE TIP! When I am in a rush, I transfer the beef, broth, garlic, and onions into a pressure cooker and cook at high pressure for 45 minutes, using a natural release. I simmer the vegetables separately in a medium pot and add them to the cooked meat before serving.
Cook the vegetables
Step 8
Add the potatoes and carrots and stir. Continue cooking until the vegetables are tender, about 15 to 20 minutes. Add the green beans and cabbage and mix well.
Step 9
Cover the pot and continue cooking until the greens are tender, about 10 minutes.
Step 10
Season with salt and pepper.
Serve
Step 11
Ladle the meat, vegetables, and broth into a large tureen or soup bowl. Sprinkle the scallion greens on top for garnish. Serve piping hot with steamed rice and a side of fish sauce. Diners can use the fish sauce to adjust the flavor and saltiness of the stew.
Step 12
If there are leftovers, store them in a covered container in the fridge for up to 4 days.
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