Filipino beef menudo is a comforting tomato-based stew of tender beef, potatoes, carrots, and bell pepper, often served with rice. This version uses chuck and a gentle simmer, giving the meat time to soften while the vegetables keep their shape and the sauce turns rich and savory.
Ingredients
- 2 tablespoons neutral cooking oil
- 1 ½ pounds beef chuck, cut into ¾-inch cubes
- 1 teaspoon fine salt, plus more to taste
- ¼ teaspoon ground black pepper
- 1 medium yellow onion, finely chopped
- 4 garlic cloves, minced
- 2 tablespoons soy sauce
- 1 tablespoon calamansi juice or lemon juice
- 2 tablespoons tomato paste
- 1 (14.5-ounce) can diced tomatoes, with their juices
- 2 cups low-sodium beef broth, plus extra as needed
- 1 bay leaf
- 1 medium potato, peeled and cut into ¾-inch cubes
- 1 medium carrot, peeled and cut into ½-inch pieces
- 1 red bell pepper, seeded and cut into ¾-inch pieces
- ½ cup frozen peas
- ½ cup raisins
- 1 tablespoon fish sauce, optional
Instructions
- Season and brown the beef. Pat the beef dry with paper towels and season it with the salt and pepper. Heat the oil in a heavy pot or Dutch oven over medium-high heat. Working in batches so the pan does not crowd, brown the beef on several sides, about 2–3 minutes per batch. Transfer it to a plate. Browning adds flavor; the beef does not need to cook through yet.
- Build the base. Reduce the heat to medium. Add the onion and cook for 4–5 minutes, stirring and scraping up browned bits, until softened. Stir in the garlic and tomato paste and cook for 30–60 seconds, just until fragrant. Avoid letting the garlic or paste scorch.
- Add the liquid and simmer. Stir in the soy sauce and calamansi or lemon juice. Add the diced tomatoes, broth, bay leaf, and browned beef with any juices on the plate. Bring the liquid to a gentle boil, then cover and lower the heat so it simmers steadily but does not boil hard.
- Cook until the beef is nearly tender. Simmer for about 1 hour 15 minutes, stirring every 20–30 minutes. Check that there is enough liquid to keep the meat partly immersed; add a little broth or hot water if the pot looks dry. Continue simmering as needed—the exact time varies with the size of the cubes and the cut. The beef should be easy to pierce but not yet falling apart.
- Add the vegetables. Stir in the potato and carrot. Cover and simmer for 15 minutes, then add the bell pepper, peas, and raisins. Cook uncovered for another 10–15 minutes, until the potatoes and carrots are tender and the beef is fork-tender. If the sauce is thinner than you like, simmer it uncovered briefly; stir gently so the potatoes do not break up.
- Finish and taste. Remove the bay leaf. Stir in fish sauce, if using, and taste before adding more salt; soy sauce and fish sauce both contribute saltiness. Add black pepper or a little extra calamansi or lemon to balance the tomato richness. For food safety, check a larger piece of beef with a thermometer: whole cuts should reach at least 145°F (63°C), followed by a 3-minute rest. For this stew, continue cooking beyond that point until the beef is tender.
Tips
- Use the right cut. Chuck is well suited to a long simmer and becomes tender as its connective tissue softens. Lean, quick-cooking steak can turn dry and chewy if cooked for the same amount of time.
- Keep the simmer gentle. A hard boil can make meat tough and break up the vegetables. If the liquid is reducing too quickly, lower the heat and add a splash of broth or water.
- Adjust the tang and salt at the end. Tomatoes vary in acidity, and soy sauce brands vary in saltiness. Taste after cooking, then add citrus, salt, or fish sauce gradually rather than seasoning heavily at the start.
- Cut vegetables evenly. Similar-sized pieces cook at a similar rate. Add the pepper and peas later than the potato and carrot so they remain bright and do not turn mushy.
Serving Suggestions
Serve menudo hot over steamed white rice, which soaks up the tomato sauce. It also works with garlic rice or warm rolls for a simple meal. Put calamansi or lemon wedges on the table for anyone who wants a brighter finish. Since the stew already contains beef and vegetables, keep sides uncomplicated: sliced cucumber, a lightly dressed green salad, or sautéed greens provide a fresh contrast.
Variations
For a more traditional Filipino-style version, add ½ cup drained, chopped pork liver during the final 10–15 minutes and cook it through; liver has a distinct flavor, so use it only if you enjoy it. You can also replace the peas with green olives, or add ½ cup chopped hot dogs along with the bell pepper for a familiar home-style variation. If you prefer a less sweet stew, omit the raisins. For a deeper tomato flavor, replace the canned diced tomatoes with 1 ½ cups tomato sauce and add broth as needed to maintain a stew-like consistency.
Storage and Reheating
Cool leftovers promptly in shallow containers and refrigerate within 2 hours of cooking (within 1 hour if the room or outdoor temperature is above 90°F/32°C). Store covered in the refrigerator for 3–4 days. Reheat only the portion you plan to eat, on the stovetop over medium-low heat or in the microwave, stirring occasionally, until it reaches 165°F (74°C) throughout. Add a splash of broth or water if the sauce has thickened. Bring stovetop portions to a gentle simmer, but avoid prolonged boiling. For longer storage, freeze in airtight containers for up to 2–3 months; thaw in the refrigerator overnight and reheat to 165°F.
Frequently Asked Questions
Is Filipino beef menudo the same as Mexican menudo?
They are different dishes. Filipino menudo is generally a tomato-based stew with cubed meat and vegetables such as potatoes and carrots. Mexican menudo is commonly a tripe soup seasoned with chiles. This recipe is for the Filipino-style stew.
Can I make this with beef stew meat?
Yes. Store-bought beef stew meat usually works, although the pieces can vary in size and tenderness. Cut large pieces to roughly ¾ inch and simmer until fork-tender, allowing extra time if needed rather than relying only on the clock.
Can I make menudo ahead?
Yes. The flavor often improves after a night in the refrigerator. Cool and refrigerate it promptly, then reheat it to 165°F (74°C). If the potatoes have absorbed sauce, loosen the stew with a little broth or water.
Can I cook it in a pressure cooker?
Yes. Brown the beef and prepare the onion, garlic, and tomato paste using the cooker’s sauté setting. Add tomatoes, broth, seasonings, and beef, then pressure-cook on high for about 25 minutes, followed by a 10-minute natural release. Add the potato and carrot and cook under pressure for about 3 minutes, then release carefully. Simmer the pepper, peas, and raisins until tender. Follow your cooker’s fill and release instructions.
Why is my beef still tough?
It probably needs more time. Toughness during a braise often means the connective tissue has not softened yet. Keep the stew at a gentle simmer and check every 15 minutes, adding liquid if needed. Very lean beef may not become as tender as chuck.
Can I leave out the raisins?
Absolutely. Raisins add small pockets of sweetness but are optional. Omit them for a more savory stew, or use chopped olives for a briny contrast.