Beef Mechado
Deliciously tender chunks of beef slowly simmered in tomato sauce flavored with Asian seasonings. Your taste buds are treated to a savory, tangy and sweet explosion of flavors!
Ingredients
- 2.2 lbs (1 kilo) stewing Beef with some fat on it (like Chuck roast), cut into 2-inch chunks
- 2 Plum tomatoes, chopped
- 2 pieces dried Laurel/Bay leaves
- 4 cloves Garlic, peeled and crushed
- 1/4 cup Vinegar (or Calamansi/Lemon juice)
- 2 tbsp Fish Sauce or Soy Sauce, adjust to taste
- 2 cups Water
- 10 Baby potatoes, may be halved depending on size
- 3 Medium carrots, peeled and chopped (roughly the size of baby potatoes)
- 1 large Onion or Shallot, chopped
- 1 large red Bell Pepper, chopped (same length as potatoes or carrots)
- 1/2 cup Tomato Sauce, or to taste
- Salt and Pepper, to taste
- 1 tbsp Brown sugar, or to taste
Instructions
- In a deep pan place the beef chunks, tomatoes, vinegar, fish sauce or soy sauce, garlic and laurel leaves. Pour the water in. Bring to a boil.
- Cover and then simmer on low and cook until the beef chunks are tender about 1-1 1/2 hours.
- When the beef is tender add the potatoes, carrots and onions. Cook for another 10-15 minutes until the potatoes and carrots are almost cooked.
- Add the chopped bell peppers and the tomato sauce. Stir, cover and cook until all the vegetables are tender. You can cook it uncovered during the last few minutes if you wish for a thicker sauce. Adjust the seasoning by adding brown sugar (to balance out the flavors) and, if needed, extra salt, soy or fish sauce and freshly ground pepper, to taste.
- Serve with Jasmine rice and with a drizzle of that delicious sauce on top! Masarap (so yummy)!
Tried this recipe?Let us know how it was!