By Grocery List Plus Editorial Staff | Published on June 11, 2026
Serves 4
286 cal · 25 min
Corned Beef Nilaga
Recipe GLPR74d3a527943819
A hearty Filipino-style one-pot stew featuring canned corned beef, potatoes, cabbage, green beans, and onions simmered in a savory broth. This comforting dish comes together quickly and makes a satisfying lunch or dinner for the whole family.
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Ingredients
4 cups water
1 tablespoon beef base
½ teaspoon peppercorns, crushed
1 large potato, peeled and cut into cubes
5 green beans, ends trimmed
1 can corned beef (12 ounces), chunky-style
½ cabbage, quartered and cut into bite-sized pieces
1 small onion, peeled and quartered
salt and pepper to taste
Directions
Pour water into a large pot and bring to a boil over medium-high heat. Add beef base and crushed peppercorns, stirring constantly until the beef base is fully dissolved and combined.
Add the potato cubes to the boiling broth and cook for 8 to 10 minutes, or until the potatoes are almost tender.
Add the trimmed green beans to the pot and continue cooking for 2 to 3 minutes, until they begin to soften but still have some firmness.
Open the can of corned beef and add it to the pot along with the quartered onion and cabbage pieces. Use the back of a spoon to break the corned beef into desired chunk sizes as it heats. Simmer for 5 to 7 minutes until the corned beef is heated through and all vegetables are tender but still retain a slight crispness.
Taste the broth and season with additional salt and pepper as needed to suit your preference.
Ladle the stew into serving bowls and serve hot while the broth is at its warmest.
Comments
Corned beef nilaga is a Filipino braise that comes together quickly once the corned beef tin opens, and every ingredient lives at Harris Teeter, Food Lion, or Walmart—no special stops needed. The 25-minute claim is honest if you skip vegetable trimming; the stew simmers gently and eats like comfort food for four with minimal cleanup. Budget about $2.50 per serving, with the canned corned beef ($2–3) being the cost anchor; it is forgiving enough for a weeknight, though the reheated version loses some brightness the next day. The dish lands hardest in winter, but works year-round in the Carolinas, and the simple broth suits families who eat without fuss or fiddling at the stove.
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