Nilagang Baka (Filipino Beef Stew)

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 148.

	this recipe	typical
liquid	130%	71%
fat	2%	3%
aromatics	25%	23%
salt	5%	0%
thickener	0%	1%
vegetables and beans	47%	91%
collagen idx	0.8	0.8
marbling idx	0.7	0.5

Where it stands out

• #3 of 148 for saltiness

Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

907 g	2 pounds beef chuck stew meat (cubed), or beef sirloin, cubed
907 g	2 pounds beef short ribs
5 g	1 teaspoon baking soda
27 g	2 tablespoons vegetable oil
150 g	1 large white or yellow onion, chopped
6 g	2 cloves garlic, minced
300 g	2 green onions, chopped, white and green parts separated
2366 g	10 cups water, or enough to fully cover the meats and vegetables
17 g	1 tablespoon fish sauce, like Red Boat
425 g	2 medium yellow or white potatoes, (5 to 10 ounces each), peeled and quartered
85 g	1 medium carrot (about 3 ounces), peeled and sliced
227 g	8 ounces green beans, trimmed and cut into 2-inch pieces (about 2 cups)
113 g	1/4 pound green cabbage, cut into 8 wedges
2 g	1/2 teaspoon kosher salt
1 g	1/4 teaspoon ground black pepper
740 g	4 cups steamed rice , optional
68 g	1/4 cup fish sauce

Method: 4 steps, published by www.simplyrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Shared this with my sister and friend.Taste: Absolutely delicious!! The stew was light and brimming with flavor. Boiling the beef for two hours resulted in a deep, rich stew base with tender, fall-off-the bone meat. In addition to this flavor, the the carrots,” — a cook, 5★

“I always brown my meat and bones before adding liquid. I notice Filipino recipes never do that. Will it make any difference if I still do for this stew? I have several Philipina friends that would be surprised if I cooked something familiar to them.” — a cook