Beef Stew

Beef Stew (Nilagang Baka) A local filipino dish with a twist (Boiled beef with japanese sweet corn, potatos, pechay leaves and green pepper) An add on of the green pepper (siling tagalong) gives a bit of spicy taste on the soup. Best served during cold and rainy seasons.

Ingredients:

• 2-3 Lbs Beef shanks (about two medium pieces)
• 3-4 Bunches of Bok choy (trimmed/cut and rinse thoroughly)
• 1 Tbs. Whole black peppercorns
• 2 Tbs. Patis (fish sauce)
• 1 large onion
• 3 Medium potatoes (halves)
• 2-3 Corn on the cob (halves)
• 12 cups water
• Calamansi for dipping sauce

 How To Prepare
   

1. Wash beef shanks before putting into the boiling water.  
2. As the water boils, remove or skim off excess bubbles as it continues to simmer.
3. Add spices - cut onions, pepper corn, fish sauce ( patis) to taste..
4. Cook beef until beef shanks are soft and tender..  
5. Once beef is already soft add potatos, simmer for 10 minutes (until its tender) 
6. then add bokchoy ( or pechay)  
7. Then simmer for another 2 minutes and ready to SERVE. 
   
   Good for 4 to 5 servings.