Description
Nilagang Baka is a classic Filipino beef stew known for its comforting, home-style flavors. Tender beef chuck and short ribs are simmered slowly with aromatic onions, garlic, and fish sauce in a clear broth, then cooked with potatoes, carrots, green beans, and cabbage. This hearty soup is traditionally served hot with steamed rice and extra fish sauce to customize the savory taste.
Ingredients
Scale
Meat and Marinade
- 2 pounds beef chuck stew meat, cubed
- 2 pounds beef short ribs
- 1 teaspoon baking soda
Base and Seasonings
- 2 tablespoons vegetable oil
- 1 large white or yellow onion, chopped
- 2 cloves garlic, minced
- 2 green onions, chopped (white and green parts separated)
- 10 cups water (or enough to fully cover the meat and vegetables)
- 1 tablespoon fish sauce (like Red Boat)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Vegetables
- 2 medium yellow or white potatoes (5 to 10 ounces each), peeled and quartered
- 1 medium carrot (about 3 ounces), peeled and sliced
- 8 ounces green beans, trimmed and cut into 2-inch pieces (about 2 cups)
- 1/4 pound green cabbage, cut into 8 wedges
For Serving
- 4 cups steamed rice (optional)
- 1/4 cup fish sauce (for adjusting seasoning at the table)
Instructions
- Prepare the beef: Wash the beef thoroughly in cold water, then pat dry using paper towels. Place the beef chuck cubes and short ribs into a large mixing bowl. Sprinkle the baking soda evenly over the meat and toss to coat well. Let it marinate for 30 minutes to tenderize the beef.
- Rinse and dry beef: After 30 minutes, rinse off the baking soda from the meat under cold running water. Pat the beef pieces dry with paper towels and set them aside.
- Sauté aromatics: Heat the vegetable oil in a large stockpot over medium heat. Add the chopped onion, minced garlic, and the white part of the green onions. Sauté for about 2 minutes until fragrant and translucent.
- Simmer the beef: Add the prepared beef pieces to the pot, followed by the water. Stir in the fish sauce to season the broth. Cover the pot and simmer over medium heat for about 2 hours, or until the beef is very tender and can be easily pierced with a fork.
- Add root vegetables: Once the beef is tender, add the peeled and quartered potatoes and sliced carrots to the pot. Stir gently and continue cooking until the vegetables are tender, approximately 15 to 20 minutes.
- Add green vegetables: Stir in the green beans and cabbage wedges. Cover and cook for an additional 10 minutes or until the greens are softened but still vibrant.
- Season to taste: Add kosher salt and ground black pepper to adjust the seasoning of the stew. Mix gently.
- Serve: Ladle the broth, beef, and vegetables into large bowls. Garnish with the green parts of the chopped scallions. Serve piping hot, accompanied by steamed rice and additional fish sauce on the side to allow diners to customize the saltiness and flavor.
- Storage: Store any leftovers in an airtight container in the refrigerator. Consume within 4 days for best freshness and flavor.
Notes
- Marinating the beef with baking soda tenderizes the meat and yields a softer texture.
- Fish sauce is an essential seasoning, adding umami depth; adjust quantity to taste.
- Use fresh vegetables to keep the broth clear and sweet.
- The stew improves in flavor when rested and reheated the next day.
- This dish is traditionally served with steamed rice for a complete meal.
- Can be frozen for up to 3 months; thaw and reheat thoroughly before serving.
- Prep Time: 40 minutes
- Cook Time: 2 hours 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Filipino
Keywords: Nilagang Baka, Filipino beef stew, beef soup, traditional Filipino recipe, hearty beef stew, comforting soup, beef and vegetable stew
