Ingredients
- 2 lbs (900 g) beef chuck or brisket, cut into large cubes
- 2 tbsp cooking oil
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 2 medium tomatoes, chopped
- 2 medium potatoes, peeled and quartered
- 1 large carrot, sliced thick
- 1 small red bell pepper, sliced
- 1 small green bell pepper, sliced
- 2 tbsp soy sauce
- 2 tbsp calamansi juice (or lemon juice)
- 1 cup beef broth (or water)
- 1 cup tomato sauce
- 2 bay leaves
- Salt and pepper to taste
Instructions
- Marinate Beef: In a bowl, mix beef with soy sauce and calamansi juice. Let it marinate for at least 30 minutes.
- Sear the Beef: Heat oil in a pot over medium heat. Sear the beef until browned on all sides, then set aside.
- Sauté Aromatics: In the same pot, sauté onion and garlic until fragrant. Add tomatoes and cook until softened.
- Simmer: Return the beef to the pot. Pour in tomato sauce and beef broth, then add bay leaves. Bring to a boil.
- Cook Until Tender: Lower the heat, cover, and simmer for 1½–2 hours or until beef is fork-tender. Add more water if needed.
- Add Vegetables: Add potatoes and carrots. Cook for 10 minutes, then add bell peppers. Cook for another 5 minutes.
- Season: Taste and adjust seasoning with salt and pepper.
- Serve: Enjoy hot with steamed rice.
If you want, I can also give you a quick 45-minute pressure cooker version so it’s ready much faster.