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Filipino beef stew, a type of pot-au-feu

Nilagang baka, Filipino beef soup

Main dishes

Philippine beef pot-au-feu, a slow-cooked beef dish with onions, ginger, potatoes, and pak-choi, in a simple and comforting broth, perfect for sharing.

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Recipe from Felipe Aira, Urbano, Yivan000 and 2 other contributors, adapted by Recette de cuisine · · updated on

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Nilagang baka is a Filipino pot-au-feu: beef simmered for a long time with onions, ginger, and pepper, and then finished with potatoes and pak-choi.

Ingredients and directions

  • Prep time15 min
  • Cook time1 hr 30 min
  • Total1 hr 45 min
  • DifficultyEasy
  • Cooking methodnibbling

Ingredients

4 people
  • $9.53
  • $0.41
  • $0.07
  • $1.37
  • $0.04

Directions

  1. Cut the beef into medium-sized cubes. ≈ 8 min
  2. Place it in a large saucepan with the onion, ginger, and pepper, bring to a boil, then reduce the heat and simmer until the meat is tender.
  3. Add the potatoes, then the pak choi, and continue cooking until they are tender. ≈ 3 min
  4. Season to your liking and serve hot. ≈ 2 min

Equipment

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Before you start

Ingredients

  • 500 g of beef, cut into medium-sized cubes
  • 2 small onions, finely chopped
  • 1 small piece of ginger, sliced
  • 1/4 teaspoon of whole peppercorns
  • 4 potatoes, peeled and cut into quarters
  • 1 bunch of Baguio pak-choi
  • 1 teaspoon of salt

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