Vinegar-Braised Beef with Potatoes and Carrots
Tender beef chunks simmered slowly in a tangy and savory vinegar sauce with hearty potatoes and sweet carrots, a Filipino stew with depth and balance. This filipino-inspired beef ready in about 140 minutes pairs beef chuck, cut into 2-inch cubes, white vinegar, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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 lbs beef chuck, cut into 2-inch cubes
- 1/2 cup white vinegar
- 1/3 cup soy sauce
- 1 1/2 cups water
- 6 cloves garlic cloves, minced
- 1 large onion, sliced
- 3 medium potatoes, peeled and cut into 1.5-inch chunks
- 2 large carrots, peeled and cut into 1-inch pieces
- 2 leaves bay leaves
- 1 tbsp brown sugar
- 2 tbsp cooking oil
- to taste salt and pepper
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp cooking oil in a large heavy-bottom pot over medium-high heat. Add 6 minced garlic cloves and 1 large sliced onion, sautéing for 3 minutes until fragrant and translucent.
- Step 2: Add 2 lbs beef chuck cubes and brown evenly for 6-8 minutes, stirring occasionally to render fat and develop color.
- Step 3: Pour in 1/2 cup white vinegar and 1/3 cup soy sauce, then add 1 1/2 cups water, 2 bay leaves, and 1 tbsp brown sugar. Stir gently and bring to a boil.
- Step 4: Reduce heat to low, cover, and simmer for 1.5 hours until the beef is tender.
- Step 5: Add 3 peeled and chunked medium potatoes and 2 peeled and chunked large carrots. Continue simmering uncovered for 30 minutes until vegetables are soft and sauce slightly thickens.
- Step 6: Season with salt and pepper to taste, remove bay leaves, and serve warm with steamed rice.
Frequently asked questions
How long does Vinegar-Braised Beef with Potatoes and Carrots take to make?
Total time is about 140 minutes (20 min prep + 120 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 Vinegar-Braised Beef with Potatoes and Carrots?
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 white vinegar from drying out.
Can I substitute ingredients in Vinegar-Braised Beef with Potatoes and Carrots?
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 Vinegar-Braised Beef with Potatoes and Carrots 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 Vinegar-Braised Beef with Potatoes and Carrots?
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.
What others are saying
- ★★★★★
Loved it! The potatoes and carrots absorbed the sauce perfectly. Made for dinner party and everyone raved.
- ★★★★☆
My family loved this dish! The beef was tender and the potatoes were perfect. A new favorite for weeknights.
- ★★★★☆
Tasted great but took almost 2 hours to braise, longer than the recipe said. Still delicious though!
