Tiyula Itum (Filipino Black Stew)
Tiyula Itum (Filipino Black Stew)
Ingredients
- 2 tablespoons vegetable oil
- 6 garlic, cloves, minced
- 1 red onion, medium, diced
- 2 inches ginger, peeled and sliced into 1/2-inch thick chunks
- 4 green chilies, chopped (such as serrano or bird's eye), divided
- 2 pounds beef, cubed (e.g., chuck or short ribs), tenderized
- 1/2 cup burnt coconut, finely crushed or powdered
- 1 teaspoon turmeric powder
- 4 cups water, or as needed to cover
- 2 lemongrass stalks, smashed
- 1 teaspoon salt, or to taste
Instructions
- 1
Heat a large wok or heavy-bottomed pot over high heat until it is piping hot. This should take about 2-3 minutes.
⏱️ 3 min
- 2
Add the vegetable oil to the hot wok. Once shimmering, add the minced garlic, diced red onion, and ginger chunks. Sauté for 3-5 minutes until the onions are softened and translucent and the aromatics are fragrant.
⏱️ 5 min
- 3
Add half of the chopped green chilies to the wok and continue to sauté for 1 minute.
⏱️ 1 min
- 4
In a separate bowl, combine the tenderized beef cubes with the burnt coconut. Use your hands to mix them together thoroughly, ensuring the beef is well coated.
⏱️ 5 min
- 5
Add the beef and burnt coconut mixture to the wok. Stir well to combine with the aromatics and cook for 5-7 minutes, browning the beef on all sides.
⏱️ 7 min
- 6
Sprinkle the turmeric powder over the beef mixture and stir to incorporate. Cook for another 1 minute.
⏱️ 1 min
- 7
Pour enough water into the wok to just cover the ingredients. Add the smashed lemongrass stalks. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 60-75 minutes, or until the beef is very tender and the liquid has significantly reduced.
⏱️ 75 min
- 8
Once the liquid has reduced and the stew is nearing its final consistency, remove the lid. Sprinkle the salt into the wok and stir to combine. Taste and adjust seasoning as needed.
⏱️ 5 min
- 9
Lastly, add the reserved half of the chopped green chilies to the wok. Stir them in and cook for 1-2 minutes more, just until they are slightly softened but still retain some freshness.
⏱️ 2 min
- 10
Turn off the heat. Serve the Tiyula Itum hot, scooping it into bowls. Ladle a little extra sauce (sabaw) over each serving. This dish is traditionally enjoyed with bread (tinapay) rather than rice.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Tiyula Itum (Filipino Black Stew)
- 2 tablespoons vegetable oil
- 6 garlic, cloves, minced
- 1 red onion, medium, diced
- 2 inches ginger, peeled and sliced into 1/2-inch thick chunks
- 4 green chilies, chopped (such as serrano or bird's eye), divided
- 2 pounds beef, cubed (e.g., chuck or short ribs), tenderized
- 1/2 cup burnt coconut, finely crushed or powdered
- 1 teaspoon turmeric powder
- 4 cups water, or as needed to cover
- 2 lemongrass stalks, smashed
- 1 teaspoon salt, or to taste
Instructions
- 1
Heat a large wok or heavy-bottomed pot over high heat until it is piping hot. This should take about 2-3 minutes.
⏱️ 3 min - 2
Add the vegetable oil to the hot wok. Once shimmering, add the minced garlic, diced red onion, and ginger chunks. Sauté for 3-5 minutes until the onions are softened and translucent and the aromatics are fragrant.
⏱️ 5 min - 3
Add half of the chopped green chilies to the wok and continue to sauté for 1 minute.
⏱️ 1 min - 4
In a separate bowl, combine the tenderized beef cubes with the burnt coconut. Use your hands to mix them together thoroughly, ensuring the beef is well coated.
⏱️ 5 min - 5
Add the beef and burnt coconut mixture to the wok. Stir well to combine with the aromatics and cook for 5-7 minutes, browning the beef on all sides.
⏱️ 7 min - 6
Sprinkle the turmeric powder over the beef mixture and stir to incorporate. Cook for another 1 minute.
⏱️ 1 min - 7
Pour enough water into the wok to just cover the ingredients. Add the smashed lemongrass stalks. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 60-75 minutes, or until the beef is very tender and the liquid has significantly reduced.
⏱️ 75 min - 8
Once the liquid has reduced and the stew is nearing its final consistency, remove the lid. Sprinkle the salt into the wok and stir to combine. Taste and adjust seasoning as needed.
⏱️ 5 min - 9
Lastly, add the reserved half of the chopped green chilies to the wok. Stir them in and cook for 1-2 minutes more, just until they are slightly softened but still retain some freshness.
⏱️ 2 min - 10
Turn off the heat. Serve the Tiyula Itum hot, scooping it into bowls. Ladle a little extra sauce (sabaw) over each serving. This dish is traditionally enjoyed with bread (tinapay) rather than rice.
⏱️ 5 min