Ginataan means dishes with coconut milk and there are varieties of ginataan dishes in Filipino cuisine. From desserts to viands you can find those kinds of dishes. One of them is the ginataang baka or beef stew with coconut milk. When buying your beef briskets, choose potions with fat which will make this dish more appetizing. I’m sure if you like ginataan dishes, you will love this beef stew in coconut milk. Traditional extraction of coconut milk is more tasty when used on dishes unlike those canned or in powder form. The extraction process is by grating the mature coconut and adding about 1/2 cup of hot or warm water then squeeze the grated coconut in a cheesecloth to get the coconut milk. Anyway if there are no other options, you can use the canned or powdered coconut milk.
How to Cook Ginataang Baka (Beef Stew in Coconut Milk)
Ginataan means dishes with coconut milk and there are varieties of ginataan dishes in Filipino cuisine. From desserts to viands you can find those kinds of dishes. One of them is the ginataang baka or beef stew with coconut milk.
Prep Time10 minutesmins
Cook Time1 hourhr8 minutesmins
Total Time1 hourhr18 minutesmins
Course: Beef Recipe
Cuisine: Filipino
Keyword: beef in coconut milk, ginataang baka
Servings: 6servings
Calories: 324kcal
Author: Manny
Ingredients
1kilo beef brisketcut into cubes
1pc bell peppercut into squares
1cupsquashcut into cubes
1pc onionsliced
1pc medium size potatocut into cubes
3pcs bird's eye chili or siling labuyo
1thumb size gingerslice into strips
3pcs bay leaves
5clovesgarlicminced
3/4cupBaguio beanssliced 1 inch long
1cupcoconut milk
1Tbsp.patis or fish sauce
1tsp.ground pepper
1 to 2Tbsp.cooking oil
water for boiling
Instructions
How to cook Ginataang Baka (Beef Stew in Coconut Milk):
In a medium size pot, put beef and add water about 3/4 of the height of the pot.
Bring to a boil and reduce heat to medium fire for about an hour or until the meat is tender.
Remove the scum while cooking the meat.
In a wok or carajay, heat cooking oil and add garlic, onion, ginger and chili peppers.
Saute the all the spices until the onions are tender and transparent. Then add the boiled beef with 1 1/2 cup of broth.
Then add the fish sauce, ground pepper, potato, squash and bay leaves. Mix the ingredients while cooking then add the coconut milk.
Cover and simmer in a medium-low fire for about 4 minutes. Then add the Baguio beans and simmer again for 4 to 5 minutes.
Add the bell pepper and mix. Cover and turn off heat and let the beef stew stay for about a minute then serve.
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Correction: In some of the comments below, star ratings were mistakenly included. These have now been removed for transparency. We apologize for any confusion this may have caused.
just tried this recipe today, kuya. i’m not sure if its supposed to be watery? mine turned out more like soup than a stew. i’m used to ginataan that has more thickness i guess?
Hi Albe, that is what is suppose to happen when you follow this recipe. But if you want it thicker, you can use coconut cream instead and add the coconut cream after you add the Baguio beans and don’t mix. Also reduce the broth before adding the coconut cream.
Correction: In some of the comments below, star ratings were mistakenly included. These have now been removed for transparency. We apologize for any confusion this may have caused.
just tried this recipe today, kuya. i’m not sure if its supposed to be watery? mine turned out more like soup than a stew. i’m used to ginataan that has more thickness i guess?
Hi Albe, that is what is suppose to happen when you follow this recipe. But if you want it thicker, you can use coconut cream instead and add the coconut cream after you add the Baguio beans and don’t mix. Also reduce the broth before adding the coconut cream.