Nilagang Baka (Filipino Beef Soup) Recipe

Introduction

Nilagang Baka is a comforting Filipino beef soup, slow-cooked until the meat is tender and the broth is flavorful. Filled with hearty vegetables and served with steamed rice, it’s a perfect meal for cooler days or whenever you crave a warm, satisfying dish.

Ingredients

• 2 pounds beef chuck stew meat (cubed), or beef sirloin, cubed
• 2 pounds beef short 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)
• 10 cups water, or enough to fully cover the meats and vegetables
• 1 tablespoon fish sauce (such as Red Boat)
• 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
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• For serving:
• 4 cups steamed rice (optional)
• 1/4 cup fish sauce

Instructions

1. Step 1: Wash the beef in cold water and pat dry with paper towels. Place the beef stew cubes and short ribs in a large mixing bowl, sprinkle evenly with baking soda, and let it marinate for 30 minutes to tenderize the meat.
2. Step 2: After 30 minutes, rinse off the baking soda from the beef and pat dry again. Set aside.
3. Step 3: Heat the vegetable oil in a large stockpot over medium heat. Add the chopped onion, minced garlic, and the white parts of the green onions. Sauté until fragrant, about 2 minutes.
4. Step 4: Add the beef to the pot, then pour in the water and fish sauce. Stir to combine, cover, and simmer over medium heat for about 2 hours, or until the beef is fall-off-the-bone tender.
5. Step 5: Add the potatoes and carrots to the pot and cook until tender, about 15 to 20 minutes. Then add the green beans and cabbage, mixing well. Cover and cook until the greens are tender, about 10 more minutes.
6. Step 6: Season the soup with kosher salt and ground black pepper to taste.
7. Step 7: Ladle the meat, vegetables, and broth into bowls. Garnish with the green parts of the chopped green onions. Serve hot with steamed rice and a side of fish sauce for additional seasoning.

Tips & Variations

• To save time, use a pressure cooker to cook the beef for 45 minutes at high pressure with a natural release; cook the vegetables separately and combine before serving.
• Feel free to substitute beef chuck with brisket for a different texture.
• Add peeled corn on the cob cut into chunks for extra sweetness and texture.

Storage

Store leftovers in a covered container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat or in the microwave until warmed through. The flavors may deepen overnight, making leftovers even more delicious.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of beef for Nilagang Baka?

Yes, you can substitute beef chuck with sirloin, brisket, or short ribs. Choose cuts suitable for slow cooking to ensure tender results.

Is Nilagang Baka spicy?

No, Nilagang Baka is a mild and comforting beef soup usually not spicy. However, you can add chili peppers or spicy condiments on the side if you prefer a bit of heat.

Nilagang Baka (Filipino Beef Soup) Recipe

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4.9 from 124 reviews

Nilagang Baka is a traditional Filipino beef stew known for its hearty, comforting flavors and tender meat. This slow-simmered soup combines beef chuck and short ribs with aromatic onion, garlic, and green onions, and is enriched with fish sauce for depth. It is loaded with classic vegetables like potatoes, carrots, green beans, and cabbage, making it a wholesome, satisfying dish perfect for family meals. Served hot with steamed rice and a side of fish sauce, this stew highlights the simplicity and warmth of Filipino home cooking.

• Author: Daniel
• Prep Time: 35 minutes
• Cook Time: 2 hours 40 minutes
• Total Time: 3 hours 15 minutes
• Yield: 6 servings 1x
• Category: Soup / Stew
• Method: Stovetop
• Cuisine: Filipino

Ingredients

Scale 1x2x3x

Beef and Broth

• 2 pounds beef chuck stew meat, cubed
• 2 pounds beef short 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)
• 10 cups water or enough to cover meat and vegetables
• 1 tablespoon fish sauce (e.g., Red Boat)

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

Seasoning

• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper

For Serving

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

Instructions

1. Prepare the Beef: Wash the beef cubes and short ribs in cold water and pat dry with paper towels. Place the beef in a large mixing bowl and sprinkle the baking soda evenly over the meat. Let it marinate for 30 minutes to tenderize the meat. After 30 minutes, rinse off the baking soda thoroughly and pat dry again. Set aside.
2. Sauté Aromatics: Heat the vegetable oil in a large stockpot over medium heat. Add the chopped onion, minced garlic, and the white parts of the green onions. Sauté until fragrant, about 2 minutes, to build the flavor base for the stew.
3. Simmer the Beef: Add the prepared beef cubes and short ribs to the pot, then pour in the water until the meat is fully covered. Stir in the fish sauce to season the broth. Cover the pot and let it simmer over medium heat for about 2 hours until the beef is tender and easily pierced with a fork.
4. Cook the Vegetables: Add the peeled and quartered potatoes along with the sliced carrots to the simmering stew. Stir and continue cooking for 15 to 20 minutes until these vegetables become tender. Next, add the green beans and cabbage wedges, mix well, cover, and cook for an additional 10 minutes until the greens are tender.
5. Season and Finish: Season the stew with kosher salt and ground black pepper to taste. Stir to combine all flavors evenly.
6. Serve: Ladle the beef, vegetables, and broth into a large bowl or tureen. Garnish with the green parts of the chopped green onions. Serve the nilagang baka hot with steamed rice on the side and additional fish sauce for diners to adjust saltiness to their preference. Store leftovers in an airtight container in the refrigerator for up to 4 days.

Notes

• Marinating beef in baking soda helps tenderize tougher cuts, making the stew more enjoyable.
• When short on time, use a pressure cooker to reduce beef cooking time to 45 minutes with natural release.
• Vegetables can be cooked separately if using a pressure cooker and then added to the stew before serving.
• Adjust fish sauce quantity based on personal taste preference for saltiness and umami flavor.
• This stew is best served hot with steamed rice to soak up the flavorful broth.
• Leftovers can be refrigerated and reheated gently without losing flavor or texture.

Keywords: Nilagang Baka, Filipino beef stew, beef soup, traditional Filipino recipe, stew with vegetables, comforting stew, beef chuck recipe, bone-in short ribs stew