Filipino Beef Stew Recipe
Few dishes capture the warmth of home quite like Filipino Beef Stew. With its melt-in-your-mouth beef, tender vegetables, and a savory-sweet sauce that clings to every bite, it’s the kind of meal that invites everyone to gather around the table. The slow simmer draws out deep, comforting flavors, while the combination of tomato and soy sauce creates that signature Filipino balance — savory, tangy, and subtly sweet. Whether served for a weekend family lunch or a festive occasion, this stew embodies everything we love about hearty, soulful cooking.
Ingredient Breakdown
The heart of this dish lies in its beef — well-marbled chuck roast cut into generous cubes. This cut is ideal for stewing as the marbling slowly renders into the sauce, yielding beef that’s tender, juicy, and full of flavor. The aromatics—onions, garlic, and bay leaves—form the fragrant base of the stew. As they cook, they release layers of sweetness and depth that define the sauce’s complexity.
The sauce itself is a delicate dance between tomato sauce, soy sauce, and brown sugar. The tomato base adds body and acidity, the soy sauce lends saltiness and umami, while the brown sugar rounds everything out with a gentle sweetness. Together, they create a beautifully balanced flavor profile that’s both robust and comforting.
Finally, the vegetables—potatoes, carrots, and red bell peppers—add color, texture, and a touch of earthiness. As they simmer in the sauce, they absorb the stew’s rich flavors while maintaining their own distinct character, turning the dish into a well-rounded, hearty meal.
Step-by-Step Preparation Guide
To unlock the full potential of this dish, it all begins with a proper sear. The beef should be browned in batches to ensure each piece develops a deep crust without steaming. This browning process, known as the Maillard reaction, builds the foundation of flavor that defines a good stew. Once the beef is set aside, the same pot becomes a vessel for the aromatics — onions and garlic softened in the flavorful drippings, infusing the kitchen with a mouthwatering aroma.
Next comes the sauce, where the water, tomato sauce, soy sauce, and brown sugar are poured in to deglaze the pot. Scraping the browned bits off the bottom releases hidden layers of flavor into the sauce. When the seared beef and its juices return to the pot, everything is brought to a simmer, letting time do its magic. The slow cooking tenderizes the beef and allows the flavors to meld into a rich, cohesive broth.
Once the beef begins to soften, the vegetables make their entrance. Potatoes and carrots soak up the sauce’s savory goodness, while red bell peppers lend a slight sweetness and pop of color. Patience is key here—another slow simmer ensures the meat becomes fork-tender and the vegetables reach perfect doneness. As the stew rests off the heat, it naturally thickens, and the flavors deepen even further, making it even more delicious when served.
Recipe Tips & Frequently Asked Questions
Use well-marbled beef chuck for a rich, tender texture that softens beautifully during cooking.
Don’t skip searing—the caramelized crust on the beef adds exceptional depth to the stew.
If the sauce becomes too thick while simmering, add water in small amounts to maintain the ideal consistency.
Let the stew rest before serving, or better yet, refrigerate overnight and reheat — the flavors intensify with time.
Can I use a different cut of beef?
Yes, brisket or short ribs are great alternatives, though they may require slightly longer cooking times for optimal tenderness.
What’s the best way to thicken the stew if it’s too runny?
Simmer uncovered for a few minutes to let the liquid reduce naturally. For a thicker consistency, mash a few potato pieces into the sauce.
How can I store and reheat leftovers without drying out the beef?
Store in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat with a splash of water or broth to keep it moist.
Can I make this recipe ahead for meal prep or gatherings?
Absolutely. This dish tastes even better the next day as the flavors deepen, making it perfect for advance cooking.
What to Serve With This Recipe
Filipino Beef Stew is most commonly enjoyed with a generous serving of steamed white rice, which perfectly soaks up the thick, flavorful sauce. For an added savory twist, garlic fried rice pairs beautifully with the stew’s rich notes. To balance the heartiness, a light side of cucumber salad or tangy atchara (pickled papaya) offers a refreshing contrast. For something extra cozy, serve it with soft pandesal or warm crusty bread to mop up every last drop of sauce. Each pairing highlights the stew’s comforting nature, turning a simple meal into a complete, satisfying feast.
Creative Variations
Adding a personal touch can make this classic stew uniquely your own. For spice lovers, a few chili flakes or fresh red chilies bring a fiery depth to the sauce. To add more body, toss in green beans, peas, or even corn for a burst of color and freshness. A coconut twist—substituting part of the water with coconut milk—creates a creamier texture and a subtle tropical note. And for those short on time, a pressure cooker version achieves the same tender results in half the cooking time without sacrificing flavor. Each variation offers a new way to experience this timeless Filipino favorite.
Filipino Beef Stew is more than just a meal—it’s a story simmered in tradition and shared warmth. The tender beef, rich sauce, and hearty vegetables capture the essence of Filipino comfort food at its finest. Each spoonful offers a taste of home, reminding us that patience, care, and good company make every dish even more satisfying. Whether served at family dinners or festive gatherings, this stew stands as a beloved classic—simple, soulful, and unforgettable.
Ingredients
1 (3-pound) boneless beef chuck roast, trimmed and cut into 1½-inch cubes
1 medium yellow onion, thinly sliced (about 2 cups)
5 cloves garlic, minced
3 cups water
1 (15-ounce) can tomato sauce
1/3 cup soy sauce or tamari
1 tablespoon packed light or dark brown sugar
3 dried bay leaves
1/4 teaspoon freshly ground black pepper
1 tablespoon neutral oil, such as canola
1 pound Yukon Gold potatoes (about 2 large or 4 medium), peeled and cut into 1-inch chunks
8 ounces carrots (about 3 medium), peeled and sliced crosswise into ½-inch rounds
1 large red bell pepper, cut into 1-inch pieces (about 1½ cups)
Steamed white rice, for serving
Instructions
If you prefer to finish cooking in the oven, preheat it to 325°F and position a rack in the lower third. Make sure your pot is oven-safe before proceeding.
In a large Dutch oven or heavy-bottomed pot, heat the oil over medium-high heat until it shimmers. Add half of the beef chunks and sear them until browned on all sides, about 6 to 8 minutes. Avoid overcrowding the pot for even browning. Transfer the seared meat to a large plate and repeat with the remaining beef. Set aside once all pieces are nicely caramelized.
Lower the heat to medium and add the sliced onion and minced garlic to the same pot. Sauté for 4 to 5 minutes, stirring occasionally, until the onions turn translucent and fragrant. Pour in the water, tomato sauce, soy sauce, and brown sugar. Add the bay leaves and black pepper, then stir to combine, scraping up any flavorful browned bits from the bottom.
Return the beef along with any collected juices back into the pot. Stir well to coat the meat with the sauce. Bring the mixture to a gentle boil over medium-high heat. Once boiling, cover the pot and either transfer it to the preheated oven or reduce the stovetop heat to maintain a steady simmer. Cook for about 1 hour and 20 minutes, allowing the flavors to meld and the meat to begin tenderizing.
After this initial simmer, add the potatoes and carrots to the stew. Gently mix them in to ensure they’re submerged in the broth. Scatter the bell pepper pieces evenly over the top. Cover once more and continue cooking—either in the oven or on the stovetop—for another 1 hour, or until the beef becomes fork-tender and the vegetables are soft but not falling apart.
Once done, remove the bay leaves if desired. Serve the hearty Filipino Beef Stew hot with a side of steamed white rice, letting the flavorful sauce soak through each bite.
Filipino Beef Stew Recipe
Ingredients
- 1 3-pound boneless beef chuck roast, trimmed and cut into 1½-inch cubes
- 1 medium yellow onion thinly sliced (about 2 cups)
- 5 cloves garlic minced
- 3 cups water
- 1 15-ounce can tomato sauce
- 1/3 cup soy sauce or tamari
- 1 tablespoon packed light or dark brown sugar
- 3 dried bay leaves
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon neutral oil such as canola
- 1 pound Yukon Gold potatoes about 2 large or 4 medium, peeled and cut into 1-inch chunks
- 8 ounces carrots about 3 medium, peeled and sliced crosswise into ½-inch rounds
- 1 large red bell pepper cut into 1-inch pieces (about 1½ cups)
- Steamed white rice for serving
Instructions
- If you prefer to finish cooking in the oven, preheat it to 325°F and position a rack in the lower third. Make sure your pot is oven-safe before proceeding.
- In a large Dutch oven or heavy-bottomed pot, heat the oil over medium-high heat until it shimmers. Add half of the beef chunks and sear them until browned on all sides, about 6 to 8 minutes. Avoid overcrowding the pot for even browning. Transfer the seared meat to a large plate and repeat with the remaining beef. Set aside once all pieces are nicely caramelized.
- Lower the heat to medium and add the sliced onion and minced garlic to the same pot. Sauté for 4 to 5 minutes, stirring occasionally, until the onions turn translucent and fragrant. Pour in the water, tomato sauce, soy sauce, and brown sugar. Add the bay leaves and black pepper, then stir to combine, scraping up any flavorful browned bits from the bottom.
- Return the beef along with any collected juices back into the pot. Stir well to coat the meat with the sauce. Bring the mixture to a gentle boil over medium-high heat. Once boiling, cover the pot and either transfer it to the preheated oven or reduce the stovetop heat to maintain a steady simmer. Cook for about 1 hour and 20 minutes, allowing the flavors to meld and the meat to begin tenderizing.
- After this initial simmer, add the potatoes and carrots to the stew. Gently mix them in to ensure they’re submerged in the broth. Scatter the bell pepper pieces evenly over the top. Cover once more and continue cooking—either in the oven or on the stovetop—for another 1 hour, or until the beef becomes fork-tender and the vegetables are soft but not falling apart.
- Once done, remove the bay leaves if desired. Serve the hearty Filipino Beef Stew hot with a side of steamed white rice, letting the flavorful sauce soak through each bite.