Pro Tips
**Chef's Tips & Troubleshooting:**
- Let the stew rest for 10 minutes after cooking — the flavors deepen noticeably as it sits.
- Cook tomato-based stews until the oil separates and rises to the surface for maximum flavor concentration.
- Season beef generously with salt and pepper just before cooking, not hours ahead.
- Let the cooked beef rest for 5-10 minutes before slicing to keep the juices sealed inside.
Cooking Tips
For the most tender results, cook low and slow — a gentle simmer (not a vigorous boil) breaks down connective tissue without drying out the meat. Taste and adjust seasoning toward the end of cooking. As liquids reduce, flavors concentrate, so what tastes balanced early may become too salty later. Check liquid levels halfway through cooking and add hot water or broth if needed. Long-cooked dishes can dry out or burn if left unattended.
Ingredient Substitutions
Beef alternatives: For stews, pork shoulder or oxtail provide similar richness. For steaks, try portobello mushrooms or cauliflower steaks for a vegetarian twist. Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Red Wine Beef Stew
Made with beef chuck, red wine, beef broth and strips bacon — a hearty Filipino dish that's simple to cook and satisfying to share.
Instructions
- Sear bacon in a cooking pot until fat gets extracted.
- Add in onion. Cook for 25 seconds while stirring.
- Add minced garlic. Sauté for 30 seconds.
- Put the beef into the pot and then continue to cook until the color turns light brown.
- Add tomato paste and then stir.
- Add red wine and beef broth into the pan. Stir and let boil.
- Add carrot and thyme. Cover the pot and continue to cook between low to medium heat for 2 to 3 hours or until beef gets tender.
- Put the pearl onions into the pot. Cook for 5 minutes.
- Season with salt and ground black pepper.
- Transfer to a serving plate. Serve.
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Pro Tips & Troubleshooting
- Let the stew rest for 10 minutes after cooking — the flavors deepen noticeably as it sits.
- Cook tomato-based stews until the oil separates and rises to the surface for maximum flavor concentration.
- Season beef generously with salt and pepper just before cooking, not hours ahead.
- Let the cooked beef rest for 5-10 minutes before slicing to keep the juices sealed inside.
Cooking Tips
Taste and adjust seasoning toward the end of cooking. As liquids reduce, flavors concentrate, so what tastes balanced early may become too salty later.
Check liquid levels halfway through cooking and add hot water or broth if needed. Long-cooked dishes can dry out or burn if left unattended.
Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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