Classic Beef Stew

This dish is best cooked in large quantities, and frozen in portioned little baggies that can be zapped in the microwave and served alone (the potatoes and other root veggies serve as starch) with a hearty slice of warm bread, pasta, or the Filipino classic, steamed rice.


Serves 4 to 6  Prep Time 20 minutes 
Cooking Time 2 hours if done classically, 30 minutes if using a pressure cooker

1 kilo beef shortribs (other options: shank meat, kaldereta-cut, chuck, or your preferred braising cut)
salt and pepper
2 tablespoons extra virgin olive oil
1 clove garlic
1/2 cup onions chopped roughly
1/2 cup carrots, chopped roughly
1/2 cup celery, cut roughly
2 tablespoons tomato paste
3 tablespoons red wine (remember: don’t cook with it if you can’t drink it)
5 to 6 cups of beef broth (if using bouillon cubes, prepare according to package instructions)
1 teaspoon dried rosemary
1 bay leaf
3 tablespoons capers
1/2 kilo potatoes, cut in quarters

1  Season the beef with salt and pepper. (Don’t be conservative, this is your time to flavor the meat.) Using a heavy pot, heat some extra virgin olive oil and brown the meat on all sides—do it in small batches if possible so that there is truly a golden brown crust formed. Set aside.

2  Using the same pot, throw in the garlic, onions, carrots, and celery. Cook until the vegetables are tender and slightly brown in color. Add the tomato paste and cook until the paste resembles a dark muddy color.

3  Deglaze with wine, then let it evaporate. Add the seasoned beef, beef broth, rosemary, and bay leaf. (If you are using a pressure cooker, close the lid and cook for 30 minutes from the time the lid starts whistling.) Cook over medium-low heat until tender. This will take about 90 minutes.

4  When the meat is fork-tender, add the capers and potatoes; cook until the potatoes are soft. Remember, there is no such thing as al dente when it comes to potatoes.

Photography by David Hanson │ Prop Styling by Becky Kho │ Food Styling by Carina Guevara

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