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Devilish Beef Stew

Indulge in this rich, savory dish with chunks of tender beef and crispy bacon.

  • Serves

    4 People

Ingredients

  • 500g
  • MONTEREY BEEF SHORT RIBS or KALDERETA CUT
  • 2 pc
  • Whole onion, sliced in half
  • 1 cup
  • Whole garlic, pressed
  • 1/2 cup
  • Ginger, pressed
  • 3 tbsp
  • Peppercorn
  • 2 pc
  • Bayleaf
  • 1/2 cup
  • Rock salt
  • 3 lit
  • Water
  • 1 lit
  • MAGNOLIA NUTRI OIL
  • 1/2 cup
  • Fish sauce
  • 1 tbsp
  • Five spice powder
  • 1 cup
  • Cornstarch

How to make it

Step 1

Put bacon in a large, heavy casserole and cook over high heat until pieces are light brown and fat is rendered or melted. Remove from casserole then drain oil on paper towels. Set aside.

Step 2

Using 2 tablespoons of bacon fat, sear beef cubes on all sides until light brown. Transfer to a bowl. Set aside.

Step 3

Using the same casserole, add carrots and onions and sauté until light brown. Add beef stock and bring to a boil. Mix well. Add wine, bell peppers, siling labuyo, garlic, bay leaves, parsley, peppercorns, seared beef cubes and bacon.

Step 4

Over low heat, braise for about 1 hour or until beef is tender. Add paprika and salt. Sprinkle with parsley on top.

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