Ingredients
- 2 lbs beef chuck or brisket, cut into large cubes
- 2 tbsp soy sauce
- 2 tbsp calamansi or lemon juice
- 3 cloves garlic, minced
- 1 large onion, sliced
- 2 medium potatoes, peeled and quartered
- 1 large carrot, cut into chunks
- 1 red bell pepper, sliced
- 1 cup tomato sauce
- 2 tbsp tomato paste (optional for richer flavor)
- 2 cups beef broth or water
- 2 tbsp cooking oil
- 1 bay leaf
- Salt and pepper, to taste
- Fish sauce (optional, to taste)
Instructions
- In a bowl, marinate the beef in soy sauce, calamansi (or lemon) juice, and minced garlic for at least 30 minutes (or overnight for best flavor).
- In a large pot, heat oil over medium heat. Sauté onions until translucent. Add the marinated beef (reserve marinade) and brown on all sides.
- Pour in the reserved marinade, tomato sauce, tomato paste, and beef broth. Add the bay leaf. Bring to a boil, then lower heat, cover, and simmer for about 1 to 1.5 hours, or until the beef is tender.
- Add potatoes, carrots, and bell pepper. Continue to cook until vegetables are tender, about 15-20 minutes.
- Season with salt, pepper, and fish sauce if desired.
- Serve hot with steamed rice. Enjoy!
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