Beef Nilaga (Egg-Free)

Ingredients

• 1.5 lbs Beef chuck
• 8 cups Water
• 2 medium Potatoes
• 1/4 head Cabbage
• 1 cup Green beans
• 1 medium Onion
• 1 tbsp Fish sauce
• 1 tsp Black peppercorns

Instructions

1. 1Place the 1.5 lbs Beef chuck into a large, heavy-bottomed pot. Add the 8 cups of Water. Bring the water to a rolling boil over high heat, about 10-15 minutes. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 1 hour and 30 minutes, or until the beef is very tender when poked with a fork.
2. 2While the beef is simmering, prepare your vegetables. Peel and cut the 2 medium Potatoes into 1-inch cubes. Cut the 1/4 head Cabbage into roughly 1-inch pieces. Trim the ends off the 1 cup Green beans and cut them into 2-inch lengths. Peel and quarter the 1 medium Onion.
3. 3After the beef has simmered for 1 hour and 30 minutes, add the prepared 2 medium Potatoes, 1/4 head Cabbage, 1 cup Green beans, and 1 medium Onion to the pot. Increase the heat to medium-high and bring the soup back to a boil. Once boiling, reduce the heat to low, cover the pot, and cook for another 15 minutes, or until the vegetables are tender when pierced with a fork.
4. 4Stir in the 1 tbsp Fish sauce and the 1 tsp Black peppercorns. Taste the broth and add more fish sauce if desired, but do not add more peppercorns.
5. 5Serve the Beef Nilaga hot.

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