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Beef Nilaga

Rated as 4.08 out of 5 Stars

"This is another one-meal-in-a-pot dish. It contains soup, meat and vegetables all cooked together in one delicious broth. Terrific during cooler weather. Serve hot alone or with rice."
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2 h servings 983
Original recipe yields 5 servings


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  1. Place the beef ribs in a large pot with enough water to cover. Bring to a boil over high heat, and boil for 5 minutes. Drain; discard the cooking water (the ribs will not be fully cooked).
  2. Return the beef to the pot. Pour in the 1 quart water, peppercorns, onions, and beef bouillon. Bring to a boil, cover, reduce the heat, and simmer for 1 hour.
  3. Skim any fat floating on the surface. Stir in the carrots, celery, chayote, and potatoes; cover, and simmer until potatoes are tender, about 20 minutes. Season with salt. Add cabbage and cook an additional 5 minutes.


  • Partner Tip
  • Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

Per Serving: 983 calories; 75.4 32.3 43 168 491 Full nutrition

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Read all reviews 5
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Really good for short ribs. I dredged the ribs in flour and browned them first, threw it all into a slow cooker and added bay leaf and garlic powder.

I added garlic salt and seasoned salt after it was cooked. It made the dish much tastier. If you don't "doctor" it a bit, it is incredibly bland. That being said, the fresh veggies were wonde...

This is a great Filipino recipe. The real authentic way to eat this is over rice and to have patis aka fish sauce on the side so the dish isn't so bland.

This is a very bland dish.

I prefer adding chunks of plaintain, not chayote. Adds another dimension to the broth. Also like napa cabbage or bokeh choy. If you cook the beef long enough, bouillon is not necessary. Soup b...