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Ever had one of those days where you just crave something super comforting, not too fancy, but ridiculously tasty? Let’s talk about the beef pares recipe. It’s tricky finding a dish that’s filling, easy on the wallet, and still feels like you made something special—especially if you’re new to Filipino food! I remember the first time I came across beef pares, and after a quick scan of this Filipino beef stew guide plus tips I found in another traditional Filipino comfort food article, I knew I had to make it myself. The big win? It’s honestly way easier than it looks. If you like stews or anything cozy in a bowl, this is about to become your next regular craving.

What is Beef Pares?

So, what’s the deal with beef pares anyway? Short answer: it’s a classic Filipino dish—think of it like beef stew’s cooler Filipino cousin. The name “pares” actually means “pair,” because this dish is all about the combo: fragrant beef, rich broth, and fried garlic rice. Sigh… you might drool just thinking about it.

It’s not just any old stew. The beef pares recipe cranks up the flavor and sweetness with brown sugar and star anise. There’s this sort of subtle caramel-umami sauce that clings to every beef chunk. Total game changer. Trust me, you’ll want every last drop.

“This was the most flavorful beef dish I’ve tried—my family now asks for it every weekend!” — Jess from Bataan

What part of beef is used?

Alright, let’s talk beef. Picking the right beef cut is half the battle (this once gave me a headache, not gonna lie). Traditional beef pares recipe calls for brisket. Yup, brisket… because it gets super tender after simmering, and it soaks up all that sticky, slightly sweet sauce.

If brisket’s hard to find, go with beef shank or even chuck roast. Those cuts are tough at first, but they loosen up after an hour or two of gentle cooking. Seriously, just avoid cuts like tenderloin—it cooks too fast and gets dry.

And one unexpected secret? Some folks like tossing in a few tendon pieces for extra oomph and jiggle. Not essential but if you’re adventurous, go wild.

Tips in Cooking Beef Pares

Alright, so you wanna nail the beef pares recipe the first time around? Totally doable, if you watch out for a few things.

First, don’t rush your beef. Give it time to relax in that simmering pot—this is where all the magic happens. The flavors grow deeper and beef gets that melt-in-mouth, wow-it’s-so-tender texture.

Start simple—brown the beef in batches. You want those tasty brown bits at the bottom. Next, add your ginger, garlic, and onions right into the pot you browned your beef in. More flavor, less mess.

Go easy on the sugar. Every family’s got their own “sweetness” dial—the original beef pares recipe is on the sweet side, but nobody wants candy for dinner. Taste as you go, and tweak. Oh, and if you’ve got star anise, use it. That’s where that unmistakable aroma comes from.

If you screw up and it’s too salty/sweet? Toss in a peeled potato, let it cook, then pull it out. It absorbs extra flavors, so that’s a handy fix. And if your kitchen smells ridiculously good halfway through… you’re nailing it.

Serving and Storing Notes

Eating beef pares is honestly half the fun—serving it just right makes all the difference. Here’s what’s worked best for me:

Always pile that saucy beef on top of fried garlic rice. Not plain rice! The crispy garlic takes the beef pares recipe from yummy to five-star restaurant.
Add a little beef broth on the side for drizzling or dipping. That’s how they do it in Manila’s street food stalls.
Sprinkle with chopped spring onions and (extra) toasted garlic if you love a bit of zing.
Leftovers (if there are any, ha) actually taste richer the next day—just keep ‘em in a sealed container in the fridge, and microwave gently to reheat.

Other Mouthwatering Beef Recipes

Already dreaming about what to make next? Same. If you liked this beef pares recipe, you’ll probably want to check out kare-kare (that peanutty stew—so comforting), or filipino beef mechado. Both are big on flavor and real crowd-pleasers.

Honestly, there’s a whole world of Filipino beef dishes that turn humble ingredients into magic. Ever tried kare-kare with bagoong? Or even just a classic Filipino beef steak? Dive in. You’ll never look at “meat and rice” the same way again.

Common Questions

What does beef pares taste like?
It’s a cross between sweet and savory, kind of like a sweet-soy beef stew with aromatic extras. It’s pretty unique.

Can I use chicken instead of beef?
You can… but it’s not the same. The beef makes the sauce thicker and richer, while chicken cooks faster and stays lighter.

Do I need star anise for the recipe?
Nope, but it’s what makes the taste really “authentic.” Can skip if you can’t find it, though.

How long will leftovers keep?
Up to four days if sealed and refrigerated. And yeah, it actually tastes better a day later.

Is beef pares spicy?
Not at all—unless you add chili! Traditional beef pares recipe is more about sweet and savory than spicy.

Bring That Comfort to Your Table

If you’re craving something super cozy, trust me, this beef pares recipe is exactly what your weeknight needs. It’s homey, packed with flavor, and totally worth the extra simmering time. Once you taste how rich and fragrant it turns out, you might find yourself checking sites like Beef Pares Recipe or digging into Beef Pares – Foxy Folksy Pinoy Recipes – Foxy Folksy for even more inspiration. If you want another twist, check out the Chinese Style Braised Beef (Beef Pares) – Riverten Kitchen for ideas.

So grab some beef, roll up your sleeves, and get that pot going. There’s never a bad time to make this dish (honestly, it’s good for breakfast too—don’t judge me). You’ll be glad you tried it.