Ingredients
- 2 lbs beef chuck roast, cut into large cubes
- 2 tbsp soy sauce
- 2 tbsp calamansi juice (or lemon juice)
- 2 tbsp cooking oil
- 3 cloves garlic, minced
- 1 large onion, chopped
- 2 medium tomatoes, chopped
- 2 medium potatoes, peeled & cubed
- 1 medium carrot, sliced
- 2 tbsp tomato paste
- 2 cups beef broth (or water)
- 1–2 bay leaves
- 1 tbsp fish sauce (optional)
- Salt and pepper, to taste
Instructions
- In a bowl, marinate the beef with soy sauce and calamansi juice for at least 30 minutes.
- Heat oil in a pot over medium heat. Sauté garlic and onion until fragrant.
- Add tomatoes and cook until softened.
- Add the marinated beef (reserve the marinade) and sear until lightly browned on all sides.
- Stir in tomato paste, then pour in beef broth and the reserved marinade. Add bay leaves.
- Cover and simmer over low heat for 1½–2 hours, or until beef is tender. Add water if needed.
- Add potatoes and carrots, cooking until vegetables are soft.
- Season with fish sauce (if using), salt, and pepper.
- Serve hot with steamed rice.
If you want, I can also make you a short, catchy social media–style version of this recipe so it’s shareable and eye-catching.