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From friends (prdp.net)

Baka with eggs

Dawn’s breakfast stew (baka is beef in Tagalog). Brown the beef hard enough to leave a fond — the browned bits stuck to the pan — then let the tomatoes, onion and garlic lift it off. Freezer-friendly; best with jasmine or garlic rice.

~4 servings~3–3½ h, mostly hands-off
Baka with eggs

Mise en place — set out in the order it goes in

  1. Beef
    Beefcubed, seasonedStep 1
  2. Vegetables
    Vegetables
    • tomatoes
    • onion
    • garlic
    Step 2
  3. Boiled eggs
    Boiled eggspeeledStep 5

Prep order — what happens when, and what overlaps

h:mm
0:000:150:300:451:001:151:301:45
Season + brown the beef 15 min
15 min
Deglaze with vegetables 8 min
Stew low, covered (2–3 h) 1 h
1 h
Reduce, fish sauce 15 min
15 min
Eggs in 3 min
Pan / stoveHands-off

The stew bar stands for 2–3 hours; stir every 15–30 minutes.

Step by step

  1. Brown hard enough that browned bits stick to the bottom — that's the fond.
    Brown hard enough that browned bits stick to the bottom — that's the fond.

    1Brown the beef

    medium-high~15 min

    For this step

    • Stewing beef2 lb (~900 g)
    • Salt & pepperto taste
    • Salt and pepper the beef.
    • Sear it over heat high enough that brown bits glue themselves to the bottom of the pot — that fond is where the flavour comes from.
    Brown the beef
    Should look like this
  2. Beef out, drain off some of the fat.
    Beef out, drain off some of the fat.
    Tomatoes, onion and garlic in — scrape up the fond as they release their juice.
    Tomatoes, onion and garlic in — scrape up the fond as they release their juice.

    2Deglaze with the vegetables

    medium~8 min
    • Lift the beef out and pour off part of the fat.
    • Tip into the hot pot to deglaze it:
      • roma tomatoes 4
      • yellow onion 1 medium
      • garlic 1 head
    • When the vegetables have given up their juices, return the beef and stir it through for about a minute.
    Deglaze with the vegetables
    Should look like this
  3. Check every 15–30 minutes and stir so it doesn't catch.
    Check every 15–30 minutes and stir so it doesn't catch.

    3Stew low, covered

    low2–3 h
    • Lid on, heat low, for 2–3 hours.
    • Look in and stir every 15–30 minutes — more often if stews are new to you — making sure there’s still liquid and nothing is catching on the bottom.
    Stew low, covered
    Should look like this
  4. Lid off — reduce to the thickness you want.
    Lid off — reduce to the thickness you want.

    4Reduce and season

    medium~15 min

    For this step

    • Fish sauce2–3 tsp
    • Take the lid off and let it cook down until the sauce is as thick as you like.
    • Stir in the fish sauce.
    Reduce and season
    Should look like this
  5. Add the peeled boiled eggs and turn them in the sauce.
    Add the peeled boiled eggs and turn them in the sauce.

    5Eggs in

    ~2 min

    For this step

    Nestle in the boiled eggs and turn them until they’re coated.

    Eggs in
    Should look like this
  6. Serve or store

    6Serve or store

    For this step

    • Jasmine rice or garlic ricefreshly cooked
    • Serve hot over rice,
    • or cool it and keep it in the fridge or freezer.

Based on: prdp.net — baka-with-eggs