Main Course
Nilagang Baka (Beef Stew with Vegetables)
About this dish
Nilagang Baka is the soul food of the Philippines—a comforting beef stew slowly simmered until the meat is fall-apart tender, then finished with sweet corn, cabbage, and potatoes. My Lola used to make this every Sunday after mass, and the smell of beef broth with peppercorns and onion would fill the whole house.
This isn't a fancy dish; it's a homecoming. The key is patience: let the beef simmer low and slow to build that rich, clear broth.
Serve it steaming hot with a side of fish sauce (patis) and calamansi, just the way my Lola did.
Ingredients
UK and US measurements are both included for every recipe.
beef chuck
protein1 kg
Imperial measurement: 2.2 lbs
water
liquid2 L
Imperial measurement: 8 cups
onion
vegetable1 large
garlic
spice4 cloves
whole black peppercorns
spice1 tsp
fish sauce
seasoning2 tbsp
potatoes
vegetable3 medium
corn on the cob
vegetable2 ears
cabbage
vegetable1 small head
salt
seasoningto taste
calamansi wedges
other6 pieces
Method
Blanch the beef
10 minutesIn a large pot, add the beef cubes and enough water to cover. Bring to a boil over high heat, then drain and rinse the beef under cold water. This removes any scum and gives a clear broth.
Simmer the beef
2 hoursReturn the beef to the pot and add 2 liters (8 cups) of fresh water, the quartered onion, crushed garlic, and whole peppercorns. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours or until the beef is fork-tender.
Season and add vegetables
10 minutesAdd the fish sauce and stir. Then add the potato halves and corn pieces. Simmer for 10 minutes, or until potatoes are almost tender.
Add cabbage
5 minutesGently nestle the cabbage wedges into the broth. Cook for another 5 minutes, until the cabbage is tender but still slightly crunchy. Season with salt to taste.
Serve
0 minutesLadle the nilagang baka into bowls. Serve hot with calamansi or lemon wedges and extra fish sauce on the side, if desired.
Equipment
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Nutrition facts
Tips
- For an even richer flavor, you can char the onion and garlic directly over a gas flame or under a broiler before adding them to the pot.
- If you prefer a more substantial stew, you can add saba bananas (plantains) along with the potatoes for a touch of sweetness.
- Always skim off any fat that rises to the surface during simmering for a cleaner, clearer broth.
- Leftovers taste even better the next day as the flavors meld—just reheat gently and add a splash of water if needed.
Serving suggestions
- Serve nilagang baka in deep bowls with steamed jasmine rice on the side. Provide small saucers of patis (fish sauce) and calamansi halves so everyone can season their own bowl. A sprinkle of sliced scallions on top adds freshness.
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Recipe by
Miguel Santos
Specialises in Filipino cuisineMiguel learned adobo from his Lola and added a twist: coconut milk AND cane vinegar. He is now considered a folk hero in Manila.
Describe yourself in three words: Proud, nostalgic, talks about his Lola a lot.