Beef Igado Recipe: Filipino-Style Liver and Potato Stew

I discovered beef igado while exploring Filipino flavors in my tiny Boston kitchen, and this hearty stew quickly became a favorite. The combination of tender beef, rich liver, and potatoes creates a deeply satisfying dish that’s perfect for cooler evenings.

What makes this recipe special is the balance of savory and tangy flavors, achieved through a careful blend of soy sauce, vinegar, and spices. The liver cooks down to a velvety texture, while the potatoes soak up the rich sauce as everything simmers together.

This one-pot meal comes together with simple ingredients and straightforward techniques, delivering restaurant-quality results at home. The aroma alone will have everyone gathering around the table before dinner is even served.

Serve with steamed rice to soak up every drop of the flavorful sauce. Here’s how to make this Filipino classic.

Ingredients for Beef Igado

Hearty stew needs simple, flavorful ingredients. Nothing fancy, just good stuff.

The beef and liver are key here. Sirloin stays tender after slow cooking—avoid tougher cuts like shank. For the liver, pork liver is traditional, but beef liver works too (just soak it in milk first to mellow the flavor). I grab mine from the butcher at Market Basket—they’ll slice it thin for you. Potatoes should be starchy (Russets are perfect) so they hold shape while soaking up sauce.

No pork liver? Chicken liver at a 1:1 ratio works, but cook it last since it’s more delicate. Out of calamansi? White vinegar plus a squeeze of lemon gets close. Soy sauce can be tamari for gluten-free. The bay leaves are non-negotiable for that classic flavor—dried work fine. Frozen peas? Totally acceptable (no thawing needed).

Leftovers taste even better the next day. Stores 4-5 days in the fridge, freezes for 3 months. I always make a double batch—this stew disappears fast (especially over steamed rice).

Step-by-Step Instructions for Filipino-Style Liver and Potato Stew

Here’s the straightforward method I use to build layers of flavor in this comforting dish.

Step 1: Sear the Beef and Liver

Heat the 2 tbsp cooking oil in a large pot over medium-high heat. Add the cubed 1 lb beef sirloin and sear until browned on all sides, about 5-7 minutes. This step locks in juices and creates a rich base for the stew.

Remove the beef and set aside. In the same pot, add the sliced 0.5 lb pork liver and cook for 2-3 minutes until the outside turns lightly brown but the inside remains slightly pink. Don’t overcook the liver—it’ll toughen and turn bitter. Transfer it to the same plate as the beef.

Step 2: Sauté Aromatics and Build the Sauce

In the same pot, add the sliced 1 whole yellow onion and cook for 3-4 minutes until soft and translucent. Stir in the minced 4 cloves garlic cloves and cook for 30 seconds until fragrant.

Pour in the 0.5 cup soy sauce, 0.25 cup white vinegar, and 0.25 cup tomato sauce. Add the 2 pieces bay leaves and 1 tsp black peppercorns, stirring to combine. Let this simmer for 2 minutes to meld the flavors together. The sauce should start to smell rich and tangy.

Step 3: Add Vegetables and Meat

Return the beef and liver to the pot. Add the peeled and cubed 2 whole russet potatoes, sliced 2 whole carrots, and 0.5 cup green peas. Stir everything together to coat in the sauce.

Pour in enough water to just cover all the ingredients, about 2 cups. Bring to a boil, then reduce the heat to low, cover, and let it simmer for 30-35 minutes. You’ll know it’s done when the potatoes are fork-tender and the sauce has thickened slightly.

Step 4: Season and Serve

Stir in the 1 tsp salt and adjust to taste. I like to let it sit for 5 minutes off the heat to allow the flavors to deepen. The stew should have a balance of savory, tangy, and slightly sweet notes.

Remove the bay leaves before serving. This dish tastes even better the next day, as the flavors continue to develop. Serve hot over steamed rice for a hearty, satisfying meal.

Make-Ahead Tips for This Dish

Prep Ahead Strategy

I always chop all my vegetables the night before—2 russet potatoes, 2 carrots, and 1 yellow onion can be stored in sealed containers in the fridge. This saves 15-20 minutes on cooking day while keeping the prep fresh. 💡

Marinate the Meat

Combine the 1 lb beef sirloin and 0.5 lb pork liver with ¼ cup soy sauce and 1 tbsp vinegar in a bowl. Let it marinate for 2-4 hours in the fridge. This tenderizes the meat and builds flavor before cooking.

Sauce Pre-Mix

Mix the 0.5 cup soy sauce, 0.25 cup vinegar, and 0.25 cup tomato sauce in a jar. Store in the fridge for up to 2 days. On cooking day, just pour and go—no measuring required.

Freezer-Friendly Steps

This stew freezes beautifully. After cooking, cool completely and portion into airtight containers. It keeps for 3 months in the freezer. Thaw overnight in the fridge before reheating.

Day-Of Cooking

With prepped ingredients, the active cooking time drops to just 30-35 minutes. I start the potatoes first since they take longest to soften. The liver goes in last to prevent overcooking. ⏰

Reheating Tips

Reheat gently on the stove over medium-low heat, adding a splash of water if needed. Microwave works too—cover and heat in 2-minute intervals, stirring between each.

Frequently Asked Questions