Ingredients
- 2 lbs beef chuck or brisket, cut into large cubes
- 2 tablespoons cooking oil
- 3 cloves garlic, minced
- 1 medium onion, chopped
- 2 medium tomatoes, chopped
- 1/4 cup soy sauce
- 1/4 cup calamansi or lemon juice
- 1 cup beef broth or water
- 1 large potato, cut into chunks
- 1 large carrot, cut into chunks
- 1 small red bell pepper, sliced
- 2 tablespoons tomato paste (optional for richer sauce)
- 2 bay leaves
- Salt and pepper to taste
Instructions
- In a bowl, marinate beef with soy sauce and calamansi (or lemon juice) for at least 30 minutes.
- Heat oil in a pot over medium heat. Sauté garlic and onion until fragrant and translucent.
- Add tomatoes and cook until softened.
- Add marinated beef (reserve marinade) and sear until lightly browned on all sides.
- Pour in reserved marinade and beef broth. Add bay leaves. Bring to a boil.
- Lower heat, cover, and simmer for 1.5 to 2 hours or until beef is tender. Add water as needed.
- Add potatoes and carrots. Continue cooking until vegetables are tender.
- Stir in tomato paste (if using) and bell pepper. Season with salt and pepper to taste.
- Simmer for another 5-10 minutes until the sauce is thickened to your liking.
- Serve hot with steamed rice. Enjoy!
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