Focused recipe
Nilagang Baka with Kalabasa – Filipino boiled beef Soup
A comforting Filipino beef and vegetable soup featuring tender beef chuck, butternut squash (kalabasa), green beans, and bok choy simmered in a clear, savory broth. Best served hot with steamed rice.
Filipino Updated 8/8/2018
Ingredients
Measured from the catalog payload.
- 2 lbs beef chuck cubed
- 1 piece bok choy
- 20 to 30 pieces long green bean
- 2 pieces yellow onion wedged
- 2 teaspoons peppercorn
- 3 cups beef broth
- 3 cups water
- 3 tablespoons fish sauce
- 1/2 lb kalabasa cubed
Instructions
7 cooking steps
- Pour water and beef broth into a cooking pot. Let boil.
- Add beef slices, onion, and whole peppercorn. Cover the pot and continue to boil between low to medium heat for 1 ½ to 2 hours, or until the beef becomes tender. Note: add more water if needed.
- Add butternut squash or kalabasa. Cook for 5 minutes.
- Add long green beans. Cook for 3 minutes.
- Add bok choy and season with fish sauce. Continue to cook for 1 minute.
- Transfer to a serving bowl. Serve with rice.
- Share and enjoy!
Catalog details
Useful for browsing and sync.
Soup, Beef No tags Public recipe Revision 1
Recipe notes
- Substitute calabaza or kabocha squash if butternut squash is unavailable.
- Adjust fish sauce quantity to taste preferences.
- For a clearer broth, skim off excess fat and impurities during the first 30 minutes of boiling.
Storage notes
- Refrigerate leftovers in an airtight container for up to 3 days.
- Reheat gently on the stovetop over medium heat until warmed through.