Beef Mechado
Beef Mechado is a Filipino-style beef stew that consists of larded beef chunks cooked in tomato sauce with potatoes and carrots. It's a full and tasty dish that goes nicely with steamed rice.
Servings: 4 Persons
Calories:
Ingredients
- 2 pounds chuck roast or top round, cut into 2-inch cubes
- 1/4 pound pork fat, cut into thin strips
- 1/4 cup oil
- 2 medium potatoes, peeled and quartered
- 2 medium carrots, peeled and cut into 2-inch cubes
- 1 onion, peeled and chopped
- 5 cloves garlic, peeled and minced
- 1/4 cup lemon or calamansi juice
- 1/4 cup soy sauce
- 1 cup tomato sauce
- 2 cups water
- 2 bay leaves
- 1 small green bell pepper, seeded and cut into cubes
- 1 small red bell pepper, seeded and cut into cubes
- salt and pepper to taste
Instructions
- Cut a thin incision in the center of each beef cubes and gently insert a strip of pork fat. Set aside.
- Heat the oil in a saucepan over medium heat. Cook until the potatoes and carrots are lightly browned. Remove from the pot and pat dry with 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.
- Cook for 2 to 3 minutes after adding the lemon or calamansi juice and soy sauce.
- Pour in the tomato sauce, water, and bay leaves. Bring to a boil, scraping any scum that may rise to the surface.
- Reduce the heat, cover the pan, and simmer the meat for 1 1/2 to 2 hours, or until tender. Add more water in increments of 1/2 cup if necessary if the beef starts to dry up before becoming soft.
- 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.