INGREDIENTS
- 2 lbs beef chuck or brisket, cut into chunks
- 2 tbsp cooking oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 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
- 1 large potato, cut into chunks
- 1 carrot, sliced
- 1 bell pepper, sliced
- 2 bay leaves
- Salt and black pepper to taste
Optional:
- 1/2 tsp sugar (for slight sweetness)
- Green peas (for added color and flavor)
Instructions
- Marinate the Beef:
In a bowl, combine beef, soy sauce, and calamansi juice. Marinate for at least 30 minutes. - Sear the Meat:
Heat oil in a large pot over medium heat. Add the marinated beef (reserve marinade) and sear until browned on all sides. Remove and set aside. - Sauté Aromatics:
In the same pot, sauté garlic, onion, and tomatoes until softened and aromatic. - Simmer:
Return the beef to the pot. Add the reserved marinade, tomato paste, bay leaves, and beef broth. Stir to combine. - Cook Low and Slow:
Cover and simmer for 1.5 to 2 hours or until the beef is tender. Add more water if needed during cooking. - Add Veggies:
Add potatoes, carrots, and bell peppers. Continue simmering until vegetables are tender (about 10–15 minutes). - Season and Serve:
Taste and season with salt, pepper, and a pinch of sugar if desired. Serve hot with steamed rice.
Would you like a version with a pressure cooker or slow cooker too?