Vinegar-Braised Beef with Potatoes and Carrots

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

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 recipe, 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 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 bay leaves
• 1 tbsp brown sugar
• 2 tbsp cooking oil
• to taste salt and pepper

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Instructions

1. 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.
2. Step 2: Add 2 lbs beef chuck cubes and brown evenly for 6-8 minutes, stirring occasionally to render fat and develop color.
3. 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.
4. Step 4: Reduce heat to low, cover, and simmer for 1.5 hours until the beef is tender.
5. 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.
6. Step 6: Season with salt and pepper to taste, remove bay leaves, and serve warm with steamed rice.