My mother used to make this, and it was delicious.

 

My Mother’s Delicious Filipino-Style Beef Stew

There are certain dishes that carry a piece of home with them. Every bite reminds you of warmth, care, and family gatherings. This recipe is one of those treasures—a Filipino-style beef stew that my mother used to make, rich with flavor, tender meat, and a sauce so savory you can’t help but soak it up with rice. Every Filipino household has its version, but this one is timeless: simple ingredients, long-simmered, and full of love.

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Table of Contents

1. Introduction: A Taste of Home

2. Ingredients

3. Preparing the Beef

4. The Secret Marinade

5. Browning the Meat

6. The Stew Base

7. Layering Flavors

8. Slow Simmering for Tenderness

9. Vegetables: The Heart of the Stew

10. Balancing the Sauce

11. Serving Suggestions

12. Tips for Perfect Stew

13. Variations and Twists

14. Storage and Reheating

15. A Personal Note

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1. Introduction: A Taste of Home

Filipino stews often balance savory, slightly sweet, and aromatic flavors, creating a comforting, hearty meal. My mother’s version was special because she never rushed it; she let the beef simmer slowly, allowing the flavors to meld. Garlic, onions, soy sauce, and a hint of sugar created a rich depth, while bay leaves, peppercorns, and sometimes a dash of vinegar or tomato added character.

This recipe is meant to recreate that nostalgic flavor, preserving the method and warmth of home cooking.

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2. Ingredients

For 6–8 servings:

For the Beef and Marinade

• 1.5–2 kg beef brisket or short ribs, cut into large cubes

• 1/2 cup soy sauce

• 1/4 cup oyster sauce

• 1/4 cup calamansi juice or lemon juice

• 4 cloves garlic, minced

• 1 medium onion, sliced thinly

• 1 teaspoon ground black pepper

• 1 tablespoon brown sugar or muscovado sugar

For Browning and Stewing

• 2–3 tablespoons cooking oil (vegetable or canola)

• 2–3 bay leaves

• 1 teaspoon whole peppercorns

• 1 teaspoon paprika (optional, for color)

• 2 cups beef broth or water

• 2–3 medium tomatoes, chopped

• 1 tablespoon fish sauce (patis), optional for deeper umami

Vegetables (Optional but Recommended)

• 2 large potatoes, peeled and cubed

• 2 medium carrots, sliced diagonally

• 1 cup green beans or peas

• 1 red bell pepper, sliced (adds color)

• 1 small zucchini, sliced (optional)

Garnishes

• Chopped spring onions

• Fresh parsley

• Steamed white rice

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3. Preparing the Beef

1. Trim the meat: Remove excess fat but leave some for flavor. Too much fat can make the stew greasy; too little can dry it out.

2. Rinse and pat dry: This ensures better browning when searing.

3. Cut uniformly: Even pieces cook more evenly and look appealing on the plate.

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4. The Secret Marinade

Marinating beef enhances tenderness and depth of flavor.

1. Combine soy sauce, oyster sauce, calamansi juice, minced garlic, onion, brown sugar, and black pepper in a large bowl.

2. Add the beef cubes, ensuring each piece is coated.

3. Cover and refrigerate for at least 2 hours, ideally overnight. Turn occasionally for even absorption.

Tip: The citrus from calamansi (or lemon) tenderizes the beef naturally, while soy sauce and oyster sauce infuse savory richness.

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5. Browning the Meat

Browning creates caramelized flavor and color.

1. Heat oil in a heavy-bottomed pot or Dutch oven over medium-high heat.

2. Remove beef from marinade (reserve the marinade) and sear in batches. Avoid overcrowding to prevent steaming.

3. Brown all sides until golden, then remove and set aside.

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6. The Stew Base

A flavorful stew needs an aromatic base:

1. In the same pot, sauté the remaining onion and garlic until fragrant.

2. Add chopped tomatoes and cook until they break down into a chunky paste. This adds natural sweetness and tang.

3. Pour in the reserved marinade and beef broth, scraping the bottom to lift any caramelized bits.

4. Add bay leaves, peppercorns, and paprika. Bring to a gentle boil.

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7. Layering Flavors

Return the seared beef to the pot.

• Reduce heat to low, cover, and let simmer for 1.5–2 hours.

• Occasionally check and stir gently, ensuring meat is submerged in liquid.

• Taste and adjust seasonings with a little salt, fish sauce, or sugar if needed.

Slow cooking allows the connective tissue to break down, producing melt-in-your-mouth beef.

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8. Slow Simmering for Tenderness

Patience is key. Over high heat, the meat will toughen; low and slow yields tender beef.

• If the liquid evaporates too much, add a splash of water or broth.

• The ideal stew consistency is slightly thickened but saucy, enough to coat rice.

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9. Vegetables: The Heart of the Stew

Add vegetables in stages:

1. Potatoes and carrots go in 30–40 minutes before the beef is done. They absorb flavor and soften.

2. Quick-cooking vegetables like bell peppers, green beans, or zucchini go in the last 10 minutes to retain color and texture.

3. Avoid overcooking to keep veggies vibrant and slightly crisp.

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10. Balancing the Sauce

The sauce should be savory, slightly sweet, and aromatic:

• Sweetness: From caramelized onions, tomatoes, and brown sugar.

• Savoriness: Soy sauce, oyster sauce, and fish sauce.

• Acidity: Calamansi or lemon juice brightens the dish.

• Depth: Slow simmering and searing add richness.

If needed, adjust flavors gradually—better to start mild and tweak.

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11. Serving Suggestions

• Serve hot with steamed white rice. The sauce is perfect for soaking into rice.

• Garnish with chopped spring onions or parsley for freshness.

• Pair with lightly sautéed greens or pickled vegetables for contrast.

• This stew can also be enjoyed with mashed potatoes, crusty bread, or garlic fried rice.

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12. Tips for Perfect Stew

1. Sear meat in batches to avoid steaming.

2. Marinate overnight for maximum flavor and tenderness.

3. Simmer slowly; high heat toughens meat.

4. Taste and adjust frequently, balancing sweet, salty, and acidic flavors.

5. Avoid overcooking vegetables; add them in stages.

6. Skim off excess fat if the stew seems greasy.

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13. Variations and Twists

• Spicy version: Add chili flakes or fresh chili slices.

• Coconut twist: Replace part of the broth with coconut milk for creamy richness.

• Tomato-based: Increase tomatoes for a tangy stew, similar to Filipino “kaldereta.”

• Herbal notes: Add rosemary or thyme for a subtle twist.

• Slow cooker method: After browning and layering, cook on low for 6–8 hours for tender, hands-off cooking.

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14. Storage and Reheating

• Refrigerator: Store in an airtight container for 3–4 days.

• Freezer: Freeze up to 2 months; thaw in the fridge overnight.

• Reheating: Warm gently on low heat. Add a splash of broth if sauce thickened too much. Stews often taste even better the next day as flavors meld.

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15. A Personal Note

There’s something magical about cooking a dish your mother made. It’s not just about the ingredients—it’s the patience, love, and care that goes into it. Every stir of the pot, every taste, every aroma brings memories flooding back.

This stew is more than a meal—it’s comfort, nostalgia, and family in a bowl. Serve it with rice, gather loved ones around, and remember: the best flavor is always the one shared with family.

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Conclusion

This Filipino-style beef stew is rich, hearty, and packed with flavor. From marinating the beef to slow simmering with vegetables and aromatic spices, it’s a dish that takes time and care, just like the one your mother used to make. Whether it’s a special occasion or a cozy family dinner, this stew is a testament to love, warmth, and home cooking.

Every step, from searing the meat to simmering the sauce, is an act of creating comfort and delicious memories. With a little patience and attention, you can recreate a taste of home that’s every bit as memorable as your mother’s version.

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If you want, I can also create a visual step-by-step version with plating ideas and sauce consistency photos, making it feel like a full illustrated family cookbook entry.

Do you want me to make that