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Authentic Beef Dinuguan Recipe: Filipino Beef Blood Stew

Authentic Beef Dinuguan (Filipino Beef Blood Stew)

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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings 6

Ingredients
  

  • 2 lbs Beef chuck roast Cut into 1-inch cubes
  • 1/2 lb Beef liver cubed
  • 2 cups Fresh beef blood Can substitute fresh pork blood if unavailable
  • 1 cup Cane vinegar Divided use
  • 3 cups Beef broth Or water
  • 1 head Garlic Minced
  • 1 large Red onion Chopped
  • 2 tbsp Ginger Minced (Essential for removing gamey odor)
  • 3 pcs Siling haba Green finger chilies
  • 3 pcs Dried bay leaves
  • 1 tbsp Cooking oil
  • 1 tbsp Brown sugar To balance acidity
  • 1 tsp Black pepper Ground
  • 2 tbsp Fish sauce (Patis) Adjust to taste

Instructions
 

  • In a mixing bowl, combine the liquid beef blood with 1/4 cup of vinegar. Stir well to prevent coagulation and set aside.
  • Heat cooking oil in a large pot over medium heat. Sauté the minced ginger, garlic, and onions until the onions are soft and translucent.
  • Add the beef chuck cubes. Cook until the meat is browned on all sides.
  • Pour in the fish sauce (patis) and cook for another 2 minutes to let the flavor absorb.
  • Add the beef broth (or water), dried bay leaves, and black pepper. Bring to a boil.
  • Lower the heat, cover the pot, and simmer for 60 to 90 minutes, or until the beef is fork-tender. Add more water if the liquid dries up.
  • Add the cubed beef liver and cook for 5 minutes.
  • Pour the remaining 3/4 cup vinegar into the pot. Bring to a boil and let it uncover without stirring for 3 minutes to cook off the strong acid taste.
  • Gently pour in the blood and vinegar mixture while stirring the stew continuously. This is critical to prevent the blood from curdling and to achieve a smooth gravy.
  • Simmer for 10 to 15 minutes on medium-low heat, stirring occasionally until the sauce thickens.
  • Add the brown sugar and siling haba (green chilies). Simmer for an additional 2 minutes.
  • Taste and adjust salt or pepper if needed. Serve hot with puto or steamed rice.