Ingredients
- 2 lbs beef chuck or brisket, cut into large cubes
- 2 tbsp cooking oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 medium tomatoes, chopped
- 1/4 cup soy sauce
- 1/4 cup calamansi juice (or lemon juice)
- 2 cups beef broth or water
- 2 medium potatoes, cut into chunks
- 1 large carrot, cut into chunks
- 1 red bell pepper, sliced
- 2 tbsp tomato paste (optional, for richer sauce)
- 2 bay leaves
- Salt and pepper, to taste
Instructions
- In a bowl, combine beef cubes, soy sauce, and calamansi juice. Marinate for at least 30 minutes.
- Heat oil in a large pot over medium heat. Sauté onion and garlic until fragrant and soft.
- Add chopped tomatoes and cook until they soften.
- Add the marinated beef (reserve the marinade). Brown the beef on all sides.
- Pour in the reserved marinade and beef broth. Add bay leaves. Bring to a boil.
- Lower heat, cover, and simmer for about 1.5 to 2 hours or until beef is tender. Add more water if needed.
- Add potatoes and carrots. Continue to simmer until vegetables are tender.
- Stir in tomato paste (if using) and red bell pepper. Cook for another 5-10 minutes.
- Season with salt and pepper to taste.
- Serve hot with steamed rice.
If you’d like, I can also help you write a short description or tips for this recipe. Want that too? 🍲