Nilaga - beefstew with vegetables

Ingredients

• 1000 gbeef
• 1000 mlwater
• 8potatoes
• 1 bunchpaksoy
• 1/2green cabbage
• 5onions
• 1 headgarlic
• 4 tbspfish sauce
• 1red lombok chilli
• 1/2 tspsalt
• 1/2 tspblack pepper
• 3 tbspoil

Instructions

1. 1

   Prepare the ingredients

   Cut the beef and potatoes into cubes. Finely slice the lombok chilli, onions and garlic. Cut the paksoy and cabbage into coarse pieces.

2. 2

   Fry the aromatics

   Heat the oil in a wok and fry the garlic and onions for 3 minutes.

3. 3

   Simmer the beef

   Add the water, beef, salt, lombok and fish sauce. Let the mixture simmer for 1 hour.

4. 4

   Cook the potatoes

   Add the potatoes and simmer gently until they are nearly cooked.

5. 5

   Add the greens

   Add the cabbage and paksoy and cook for a few minutes. Mix in the pepper and serve.

What is nilaga?

Nilaga is a Filipino boiled meat stew; its name refers to the process of boiling or simmering. This version combines beef, potatoes and leafy vegetables in a simple broth seasoned with fish sauce.

The vegetables go in at different points in the cooking, so the potatoes have time to soften while the cabbage and paksoy stay fresher in texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The beef provides most of the protein and some of the fat, while the potatoes supply much of the carbohydrate. Oil contributes additional fat, and fish sauce contributes salt; serve with extra vegetables or a modest side of rice to round out the plate.

Build the broth

Aromatics: frying the garlic and onions for 3 minutes gives the broth a savoury base before the water and beef go in.

Fish sauce: it seasons the liquid as the beef simmers. Add it with the stated ingredients, then taste the finished broth before serving.

Give the beef time

Beef pieces: cut them into evenly sized cubes so they cook at a similar rate. The recipe calls for a 1-hour simmer before adding the potatoes.

Gentle heat: keep the stew at a simmer rather than a hard boil. Check the beef for tenderness as it cooks; the time needed can vary with the cut and size of the pieces.

Add vegetables in stages

Potatoes: add them after the beef has simmered, and cook until nearly tender. They should be easy to pierce but not falling apart before the greens go in.

Cabbage and paksoy: these need only a few minutes in the hot stew. Take the wok off the heat once they are cooked to your liking.

Choose the chilli carefully

Lombok: this usually refers to a red chilli, but its heat can vary. Slice it finely as directed and keep the amount in the recipe for a gentle, adjustable level of spice.

Serving: offer extra sliced chilli at the table if you want more heat, rather than increasing it in the whole pot.

Serve it as a meal

The beef and potatoes make the stew substantial, while the cabbage and paksoy add leafy vegetables. Serve it hot in bowls, with some broth in each portion.

If you would like an additional side, plain rice works well with the savoury broth. Keep the rice separate so each person can choose how much to add.

Recipe notes & tips

• Cut the beef and potatoes into pieces of similar size for more even cooking.
• Keep the beef at a gentle simmer during its first hour.
• Cut the cabbage and paksoy shortly before adding them so they are ready to go in together.
• Add the leafy vegetables only for the final few minutes to avoid overcooking them.
• Taste the broth before serving and adjust the seasoning to your preference.

Variations

• Use another chilli: replace the red lombok with a chilli available locally, adjusting the amount to suit its heat.
• Try a different beef cut: choose a stewing cut and allow it to simmer until tender.
• Add carrots: cut them into chunks and add them with the potatoes.
• Serve with rice: offer cooked rice alongside the stew to make the meal more filling.
• Use extra greens: increase the paksoy or cabbage while keeping the rest of the method the same.

Common mistakes to avoid

• Boiling the beef hard: the broth can become cloudy and the meat may cook unevenly; keep it at a gentle simmer.
• Adding the potatoes too early: they may break down during the long beef simmer; wait until the beef has cooked for 1 hour.
• Overcooking the greens: they can lose their texture; add them only for the final few minutes.
• Cutting uneven pieces: different-sized cubes cook at different rates; make the beef and potatoes as even as practical.
• Underseasoning the broth: fish sauce and salt provide the savoury seasoning; taste before serving and adjust carefully.

How to store

Cool leftovers promptly and store them covered in the fridge for up to 3 days. Reheat gently in a saucepan until steaming hot throughout, adding a little water if the broth has reduced.

Frequently asked questions