BEEF Mechado

INGREDIENTS

• 1 kg beef chuck or brisket, cut into cubes
• 2 tbsp cooking oil
• 4 cloves garlic, minced
• 1 medium onion, chopped
• 2 medium tomatoes, chopped
• 1/4 cup soy sauce
• 1/4 cup calamansi juice or lemon juice
• 2 tbsp tomato paste
• 1 cup beef broth or water
• 2 medium potatoes, quartered
• 1 medium carrot, sliced
• 1 red bell pepper, sliced
• 1 bay leaf
• Salt and pepper, to taste
• Optional: green peas for garnish

INSTRUCTIONS

1. Marinate the beef
   In a bowl, combine beef, soy sauce, and calamansi juice. Let it marinate for at least 30 minutes.
2. Sear the beef
   In a large pot, heat oil over medium heat. Sear the marinated beef until browned on all sides. Remove and set aside.
3. Sauté aromatics
   In the same pot, sauté garlic, onion, and tomatoes until soft and fragrant.
4. Simmer the beef
   Return the beef to the pot. Add tomato paste, bay leaf, and beef broth. Bring to a boil, then lower heat and simmer covered for about 1 to 1.5 hours, or until beef is tender.
5. Add vegetables
   Add potatoes, carrots, and bell pepper. Simmer for another 15–20 minutes until vegetables are cooked.
6. Season and serve
   Taste and adjust with salt and pepper. Optional: Stir in green peas during the last 5 minutes.
7. Serve hot with steamed rice.

Let me know if you’d like a version for slow cooker or pressure cooker too! 🍛