Beef Nilaga Stew with Cabbage and Corn on the Cob
A comforting Filipino beef stew featuring tender beef shanks simmered with hearty vegetables like cabbage and corn, perfect for chilly days. This filipino-inspired beef ready in about 145 minutes pairs pounds beef shank, cut into chunks, water, large onion, quartered for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "Plan a meal with the AI" 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.
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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Beef Nilaga Stew with Cabbage and Corn on the Cob take to make?
Total time is about 145 minutes (15 min prep + 130 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Beef Nilaga Stew with Cabbage and Corn on the Cob?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep water from drying out.
Can I substitute ingredients in Beef Nilaga Stew with Cabbage and Corn on the Cob?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Beef Nilaga Stew with Cabbage and Corn on the Cob for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Beef Nilaga Stew with Cabbage and Corn on the Cob?
Filipino beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
