Beef Nilaga Stew with Cabbage and Corn on the Cob

By AislePrompt Editorial · Published 2026-06-10 · Updated 2026-06-10

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A comforting Filipino beef stew featuring tender beef shanks simmered with hearty vegetables like cabbage and corn, perfect for chilly days. This Filipino beef recipe, ready in about 145 minutes, pairs beef shank, cut into chunks, water, and onion, quartered for a weeknight-friendly dinner. Each serving lands at about 350 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 130 min Serves 6 Filipino cuisine 350 cal/serving

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Ingredients

2 pounds beef shank, cut into chunks
8 cups water
1 large onion, quartered
1 tbsp whole peppercorns
3 medium potatoes, peeled and quartered
2 ears corn on the cob, cut into 3-inch pieces
1 small head cabbage, quartered
to taste salt
2 tbsp fish sauce
2 tbsp for garnish green onions, chopped

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Instructions

Step 1: In a large pot, combine 2 pounds beef shank chunks, 8 cups water, 1 large quartered onion, and 1 tbsp whole peppercorns. Bring to a boil over high heat, then reduce to a simmer and cook uncovered for 1.5 to 2 hours until beef is tender.
Step 2: Skim off any impurities from the surface during simmering to keep the broth clear.
Step 3: Add 3 medium peeled and quartered potatoes and 2 ears corn cut into 3-inch pieces to the pot. Continue simmering for 15 minutes.
Step 4: Add 1 small head quartered cabbage and season the broth with 2 tbsp fish sauce and salt to taste. Cook an additional 5-7 minutes until cabbage is tender but not mushy.
Step 5: Ladle the beef, vegetables, and broth into bowls. Garnish with 2 tbsp chopped green onions and serve hot with steamed rice and dipping fish sauce if desired.