Silid
Silid is a beloved Ilonggo beef stew that's rich, peppery, and packed with roasted peanuts that give it a nutty depth you won't find in other Filipino beef dishes. The beef is stewed low and slow in a savory broth until it's incredibly tender, then crushed roasted peanuts are stirred in to thicken the sauce and add that signature crunchy-nutty texture. It's the kind of dish that's perfect for cold evenings or when you need something hearty to sustain you through a long day of work.
Instructions
Heat the cooking oil in a heavy pot or Dutch oven over medium-high heat. Season the beef cubes lightly with salt and add them to the pot in a single layer—if your pot isn't big enough, work in batches. Sear the beef on all sides until nicely browned, about 3 to 4 minutes per side. Don't overcrowd the pot, or the beef will steam instead of sear. Remove the beef and set aside.
In the same pot with the beef drippings, add half of the chopped onions and the minced garlic. Sauté for about 2 minutes until fragrant and the onions start to soften. Stir in the chopped tomatoes and cook for another 2 minutes until they break down and release their juices. This creates a rich tomato-onion base that adds sweetness and body to the stew.
Return the browned beef to the pot. Pour in the soy sauce and fish sauce, then add the bay leaves, ground black pepper, and enough water to just barely cover the beef. Bring everything to a boil, then reduce the heat to low, cover, and let it simmer for 1.5 to 2 hours. The beef is ready when it's fork-tender—when you can pierce it easily without resistance.
While the beef finishes stewing, take your roasted peanuts and roughly crush them. You want them broken into small pieces, not turned into powder. Some pieces should be coarser for texture, others finer so they dissolve into the sauce. This partial crushing is what gives silid its characteristic mix of smooth and crunchy.
When the beef is tender, stir in the crushed peanuts and the remaining chopped onions. Simmer uncovered for another 10 to 15 minutes, stirring occasionally, until the peanuts have thickened the sauce and the onions are wilted. Add the sliced green chilies if using, and cook for another 2 minutes.
Taste the sauce and adjust the seasoning—it should be savory, peppery, and nutty with a good balance of soy and fish sauce. If the sauce is too thin, simmer a bit longer; if too thick, add a splash of water. Silid is traditionally served piping hot with plenty of steamed white rice. It actually tastes even better the next day when the flavors have had time to develop further.
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