Rated 5 out of 5

Beef Stew in Tomato Sauce (Mechado)

Food, glorious food! On a Sunday like this, I think of my mother’s cooking again. I remember this being the first dish I made for dinner when we moved to our first apartment in Las Vegas. How time flies, and how much progress we have made, in terms of stew pots and pans. And ingredients! I am an “eating designer”, where domesticity and career are blurred lines.

INGREDIENTS:

  • 3 cloves garlic crushed
  • 1 piece large onion sliced
  • 2 lbs beef chuck cubed
  • 8 ounces tomato sauce
  • 1 cup water
  • 3 tbsp cooking oil
  • 1 slice lemon with rind
  • 1 piece large potato cubed
  • 1 small green bell pepper, seeded and cut into cubes
  • 1 small red bell pepper, seeded and cut into cubes
  • 1/4 cup soy sauce
  • 1/2 tsp. ground black pepper
  • 2 pieces bay leaves laurel
  • salt to taste

INSTRUCTIONS:

  • In a pot over medium heat, heat oil. Add potatoes and carrots and cook until lightly browned. Remove from pot and drain on paper towels.
  • Remove oil from the pot except for about 2 tablespoons. Add onions and garlic and cook until softened.
  • Add beef and cook, stirring occasionally, until lightly browned.
  • Add lemon or calamansi juice and soy sauce and continue to cook for about 2 to 3 minutes.
  • Add tomato sauce, water, and bay leaves. Bring to a boil, skimming scum that may float on top.
  • Lower heat, cover, and cook for about 1 1/2 to 2 hours or until beef is tender. If drying out before beef is tender, add additional water in 1/2 cup increments as needed.
  • Add potatoes and carrots and continue to cook until potatoes are tender and sauce is reduced.
  • Add bell peppers and continue to cook for about 1 to 2 minutes or until tender-crisp.
  • Season with salt and pepper to taste. Serve hot.
     

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