Ingredients
- 1 kg beef chuck or brisket, cut into large chunks
- 2 tbsp cooking oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 medium tomatoes, chopped
- 2 medium potatoes, peeled and cut into chunks
- 1 large carrot, peeled and sliced
- 1 red bell pepper, sliced
- 2 tbsp soy sauce
- 2 tbsp calamansi juice (or lemon juice)
- 1 cup beef broth (or water)
- 2 tbsp tomato paste
- 1 bay leaf
- 1 tsp ground black pepper
- Salt, to taste
Instructions
- In a bowl, marinate the beef with soy sauce, calamansi juice, and black pepper for at least 30 minutes.
- Heat cooking oil in a pot over medium heat. Sear the beef until browned on all sides. Remove and set aside.
- In the same pot, sauté onion and garlic until fragrant. Add tomatoes and cook until softened.
- Return the beef to the pot. Stir in tomato paste and bay leaf.
- Pour in beef broth and bring to a boil. Reduce heat, cover, and simmer for 1.5 to 2 hours or until beef is tender.
- Add potatoes and carrots. Continue cooking until vegetables are tender.
- Add bell peppers, adjust seasoning with salt and pepper, and simmer for another 3–5 minutes.
- Serve hot with steamed rice.
If you want, I can also give you a Filipino-style version with lardons (pork fat strips) stuffed inside the beef for extra flavor. That’s the traditional way. Would you like me to make that version too?