Beef Potato and Pechay Soup

Beef Potato and Pechay Soup is the ultimate comfort food inspired by the beloved Filipino Picadillo Soup. This soup will warm you up with tender beef ribs, hearty potatoes, nutritious pechay, and a rich and flavorful tomato-beef broth.

This recipe was first posted in July 2014. My beloved mother passed away in 2020. I'm updating the post today with new photos and cooking tips, but I will keep the introduction below that I wrote ten years ago to keep her memories alive in my heart.

Initially, I was going to call this my mom’s picadillo.

My mother and I have a daily ritual of talking for hours via overseas calls. Our topics are nothing particular; we mainly discuss the usual day-to-day stuff, like what we each ate for dinner.

One night last month, I told her about the delicious beef picadillo I had prepared for lunch. She mentioned trying a better one made with beef bones, potatoes, and pechay. As she describes, the beef bones are simmered in the tomato-based broth until the meat is fork-tender. The meat is then pulled from the bones and returned to the pot, along with potatoes and pechay. 

I understand why this version might be a step up in taste, as bones carry more flavor than regular stewing beef. I couldn’t wait to try it. I bought a pack of beef neck bones on my last trip to the Asian supermarket and proceeded with the recipe she told me. However, I decided against flaking the meat at the last minute as the soup looked tempting. I must say, I made the right choice. This beef potato and pechay soup was wonderful to the last spoonful.

Ingredients notes

• Oil- for sauteing the aromatics and browning the beef. Olive, vegetable, canola, and avocado oil are good options.
• Aromatics- onions and garlic provide the base flavor, enhancing taste and aroma.
• Beef short ribs- you can also use beef neck bones or spare ribs. If you prefer a meatier cut, try this picadillo soup recipe.
• Tomatoes- use ripe tomatoes as they are juicier and sweeter.
• Fish sauce- provides a salty and umami boost. If you have food allergies, replace it with salt.
• Water- or use beef broth for extra depth of flavor
• Potatoes- commonly added to extend portions. You can also use chayote.
• Pechay- leafy green vegetables add color, texture, and nutrition. Spinach or bok choy also works well in this recipe.
• Salt and pepper- season to taste

Instructions

1. Saute onions and garlic in a large pot over medium heat until softened.
2. Brown the beef short ribs. Cook tomatoes until softened and release juices. Add fish sauce.
3. Cook the meat. Add water and bring to a boil, skimming scum that may float on top. Lower heat, cover, and simmer until beef ribs are fork-tender. Add more water in ½ cup increments to maintain about 5 cups of broth.
4. Cook potatoes until tender.
5. Cook pechay until tender but crisp.
6. Season with salt and pepper to taste.

How to serve and store

• This hearty beef soup is delicious and satisfying as a main dish for lunch or dinner, served with steamed rice and fried fish, such as ukoy na dilis and crispy fried smelt fish.
• Leftovers can be refrigerated in an airtight container for up to 3 days or frozen for up to 2 months. They can then be reheated in a saucepot on the stovetop or in the microwave at 2 to 3-minute intervals to 165 F.