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Filipino Beef Puchero Recipe


Puchero, sometimes called Pochero, is one of the favorite stew dishes of the Filipinos. The dish is believed to have started in Spain as a peasant dish where it is eaten for several days - first day will be eaten with rice, second day with pasta, and the leftovers will be recycled for another tomato-based dish. As Spain began exploring the world in 15th century, they took with them this kind of dish and was introduced to their colonized countries, particularly in South Latin America/Latin America (Argentina, Colombia and Uruguay) and Philippines. Puchero, in these Spanish speaking countries, is a stew of beef, sausage, bacon and various vegetables.

In the Philippines, this traditional Spanish Beef Puchero dish has evolved over the course of time to suit the Filipino taste. Filipino Puchero is cooked in several kinds of meat such as Beef, Pork, or Chicken and sometimes, the two or all three kinds of meat are combined together and stewed. However, in most cases, they are all cooked and prepared in the same way with same additional ingredients. Filipino Puchero base ingredients include chunks of meat (beef, pork, or chicken), potato, cabbage, plantain (saging na saba) which bring sweetness to the dish to balance the flavor, tomato, garlic, onion, and seasonings. Depending on personal preference, additional ingredients for variation includes tomato sauce or ketchup, chorizo de bilbao, sausage, ham, beacon, carrrot, chickpeas, green beans, bok choy, string beans, sweet potato, and corn.

In the old Spanish colonial days, Puchero is stewed in a clay pot as the name Puchero means "stewpot" in Spanish language. Today, the use of stock pot, saucepan, or casserole makes the cooking of Puchero more convenient and even more practical, pressure cooker can easily tenderize a beef meat.

Puchero Image


  • 2 lbs beef (boneless ribs or sirloin); cut into desired pieces
  • 1 small can tomato sauce
  • 1 potato; quartered
  • 1 carrot; cut in 1 inch chunks
  • 1 sweet potato; cut in 1 inch chunks
  • 1 small head cabbage (repolyo); quartered
  • 1/4 kilo Chinese cabbage (pechay)
  • 3 plantains (saging na saba); peeled and cut into chunks
  • 1 onion; minced
  • 4 cloves garlic; minced
  • 1/4 cup fish sauce (patis)
  • Cooking oil

Cooking Preparation

  1. In a skillet, fry the plantains and potato in 3 minutes. Set aside.
  2. In a bowl, mash one fried plantain. Set aside.
  3. In a stock pot, stew the beef until tender. Strain the beef and set aside. Save the broth.
  4. Sauté garlic and onion in a saucepan. Add the beef and stir fry with fish sauce for 3 minutes.
  5. Add the tomato sauce and simmer for 5 minutes.
  6. Pour the broth and at first boil, add the potato, sweet potato, carrot, and the plantains.
  7. Let boil for 10 minutes. Add the mashed plantain and mix well.
  8. Add cabbage and parboil for 3 minutes.
  9. Add Chinese cabbage and remove from fire after 2 minutes or until the Chinese cabbage is done.

Cooking Tips

  • Adding slices of chorizo bilbao will make this recipe more delicious!!!
  • You can also use other kinds of meat such as pork belly or chicken as substitute for the beef or combo.

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Comments (22)

Wow etong putchero ang isa sa order sakin.pero hindi kopa na tryn a lutuin im sure masarap ito kasi lutong pinoy
#22 - Ilda - 07/14/2015 - 19:32
Beef puchero
Meron po akong beef flank...pwede ko po bang ito ang aking gamitin sa pagluluto ng Puchero...salamat po..and God bless!!
#21 - Virginia denleon - 08/07/2014 - 12:59
Thanks for this recipe. Prepared and cooked it and a success. Delicious :-)
#20 - Kel - 06/11/2014 - 21:18
i love the way you cook ...
#19 - francisco tigno - 09/30/2013 - 01:10
:-D:-);-) opps!makapgluto nga din ng pochero d pa aqo nakakatikim eh...jaja
#18 - maealop - 04/04/2013 - 06:56
thank you thank you..
#17 - frisco - 07/30/2012 - 20:15
Puchero recipe
While, I was shopping, I had this hankering for Puchero which I never ever cooked. From my childhood memories, I recreated my Mom's recipe. When I got home, I googled the recipe and Voila! I correctly bought most of the ingredients, except for the Chorizo. Now I can go ahead and cook this and impress my family and friends.

Thank you for your website.
#16 - A.G.Ward - 04/24/2012 - 11:13
my 1st pochero
;-);-);-);-) grabe it was my 1st tym ... and its good my husband do like it so much thank you...:-):-):-):-)
#15 - cyanne concepcion - 03/07/2012 - 04:16
:-Dgusto ko ng puchero pero diko alam panu lutuin kaya naisip ko pumunta sa my filipino sa wakas naluto kodin ng maayos....salamat sa my filipini recife .com:-D:-D:-D:-D:-D:-D:-D:-D:-D:-D:-D:-D:-D:-D:-D
#14 - ma eliza v martinez - 01/21/2012 - 08:27
i am so loving it
I am so loving it., I tried this recipe for my partner. It was the first time that I prepared Potchero and he really loved it, he was even asking me to cook it everyday haha..Thanks for this recipe..:-)
#13 - i love cadiente - 01/12/2012 - 15:57
i will cook much on dec25 christmas
#12 - jenny - 12/17/2011 - 02:47
i love pochero so much and i will cook tonight for my loving girlfriend :-D
#11 - chupaolo - 11/12/2011 - 01:55
My wife wants me to cook this dish.I'll try it tonight,thank you!
#10 - Bhongski C. - 09/27/2011 - 12:39
thanx for teaching me how to cook pochero.I've been wanting to cook this but i dont know how,but now i know so,:oops:hank you sooooooooooooo much...I miss filipino food so baaaaaaaaaaaaaaaaaaad...
#9 - lorivi - 05/17/2011 - 20:04
thank you
thank you for this recipe. i have cooked this recipe the 2nd time now. the first time my sis & brother in law loved it. now my mom loved it & asked for the recipe. it's nutritious for my 3 yr old. i use no salt added tomato sauce & used very little fish sauce.
#8 - carole - 05/13/2011 - 12:01
i love pochero but we dont have saba here in jordan...insted of saba...what vegetable can i put?
#7 - geraldin hmeidan - 04/04/2011 - 04:42
i dont add tomato sauce, i use loads of fresh tomatoes instead and stew it together with the saba and camote and beef.the soup is to die for. i simmer it for almost three hours. my friend has this technique of not peeling the bananas so that the banana pulp will not go into the soup. but i love the banana pulp in the soup. use over ripe bananas.
#6 - pebbles - 11/28/2010 - 22:03
we don't have saging na saba here in Iran. what is the replacement for saba.

I love to cook pochero.
#5 - - 11/27/2010 - 04:50
we love pochero ever yummy..............
#4 - jovalcinense - 10/05/2010 - 08:06
we love this recipe of putchero.. I never put tomato sauce.. the rest of the ingredients are the same except the tomato sauce. we put banana,too and i include about 2 big cans of pork and beans for sweetness and for thickening.... it taste good with chunks of cabbage... this my recipe.
#3 - fe patacsil-abad - 09/27/2010 - 13:58
tomato sauce
we had our dinner in fiesta bario in eagle rock, calif last holiday. we ordered the pochero and indeed it has a tomato sauce or tomato paste. it's delicious! pochero recipe varies from one region to another in the phils. others use just the tomato, while others include the tomato paste or tomato sauce.
#2 - Chinky Salamat - 01/05/2010 - 09:32
this is my first time to see this kind of recipe added with tomato sauce.
#1 - Ed Lucero - 01/04/2010 - 23:31
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;-) :-) :-D :-( :-o :-O B-) :oops: :-[] :-P
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