Vinegar-Braised Beef with Potatoes and Onions

By AislePrompt Editorial · Published 2026-08-04 · Updated 2026-08-04

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.

Tender Filipino-style braised beef simmered slowly in a tangy vinegar sauce with hearty potatoes and sweet onions. This Filipino-inspired beef recipe, ready in about 120 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 420 calories and feeds 5, 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.

Prep: 40 min Cook: 80 min Serves 5 Filipino cuisine 420 cal/serving

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Ingredients

2 lbs beef chuck, cut into 2-inch cubes
3/4 cup white vinegar
1/4 cup soy sauce
5 garlic cloves, minced
1 large onion, sliced into thick rings
3 medium potatoes, peeled and cut into 1-inch chunks
1 1/2 cups water
1 tbsp brown sugar
2 tbsp vegetable oil
to taste salt and pepper

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Instructions

Step 1: Marinate 2 lbs beef chuck cubes in a mixture of 3/4 cup white vinegar, 1/4 cup soy sauce, and 5 minced garlic cloves for 30 minutes at room temperature to tenderize and flavor the meat.
Step 2: Heat 2 tbsp vegetable oil in a large pot over medium-high heat. Remove beef from marinade (reserve marinade) and brown beef cubes on all sides, about 6-7 minutes.
Step 3: Add 1 large sliced onion rings and sauté with beef for 3 minutes until onions soften and become translucent.
Step 4: Pour in the reserved marinade, 1 1/2 cups water, and 1 tbsp brown sugar. Stir to combine and bring to a boil.
Step 5: Reduce heat to low, cover, and simmer for 1 hour until beef is tender.
Step 6: Add 3 peeled and chunked potatoes, cover again, and cook another 20 minutes until potatoes are soft but holding shape.
Step 7: Season with salt and pepper to taste. The sauce should be tangy, slightly sweet, and coat the tender beef and potatoes beautifully.