Filipino Beef Stew Sinigang Na Carne
Experience the bold, tangy flavors of Filipino Beef Stew, or Sinigang na Carne, a comforting dish that perfectly balances savory and sour notes in every spoonful. This classic Filipino recipe features tender beef short ribs simmered to perfection with tamarind soup base for its signature tang, alongside a medley of fresh vegetables like tomatoes, radish, okra, eggplant, and yardlong beans. Finished with vibrant water spinach and a kick of optional green chili, this hearty stew is seasoned with fish sauce and black pepper for a well-rounded flavor. Ready in under two hours, this one-pot wonder is best enjoyed piping hot with a side of steamed white rice, offering a distinct taste of Filipino home cooking. Keywords: Filipino beef stew, Sinigang na Carne, tamarind soup, Filipino comfort food, tangy beef stew recipe.
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Recipe Information
Ingredients
- 1 kilogram Beef short ribs or beef stew meat
- 8 cups Water
- 40 grams Tamarind soup base (sinigang mix)
- 3 pieces Tomatoes, quartered
- 1 piece Onion, quartered
- 1 piece Radish (daikon), sliced
- 8 pieces Okra, trimmed
- 2 pieces Eggplant, sliced
- 1 bunch Yardlong beans (sitaw), cut into 2-inch lengths
- 2 cups Water spinach (kangkong) leaves
- 2 pieces Green chili peppers (optional)
- 2 tablespoons Fish sauce
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
Instructions
In a large pot, add the beef short ribs or stew meat and pour in 8 cups of water. Bring to a boil over medium-high heat, skimming off any foam or impurities that rise to the top.
Reduce the heat to medium and add the quartered onion and tomatoes. Cover the pot and simmer for 45 minutes to 1 hour, or until the beef is tender.
Add the tamarind soup base (sinigang mix) to the pot and stir well until fully dissolved.
Add the sliced radish (daikon), okra, eggplant, and yardlong beans (sitaw). Simmer for another 10–15 minutes, or until the vegetables are tender but not overcooked.
Gently stir in the water spinach (kangkong) leaves and green chili peppers (if using). Cook for an additional 2–3 minutes, or until the leaves are wilted.
Season the stew with fish sauce, salt, and ground black pepper. Taste and adjust seasoning as needed.
Serve hot with steamed white rice and enjoy the tangy and savory flavors of Sinigang na Carne!
Nutrition Facts
Calories |
2244 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.4 g | 118% | |
| Saturated Fat | 36.1 g | 181% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 708 mg | 236% | |
| Sodium | 10351 mg | 450% | |
| Total Carbohydrate | 128.1 g | 47% | |
| Dietary Fiber | 46.2 g | 165% | |
| Total Sugars | 58.0 g | ||
| Protein | 227.1 g | 454% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 1113 mg | 86% | |
| Iron | 37.4 mg | 208% | |
| Potassium | 8134 mg | 173% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
