Ingredients
- 2 lbs beef chuck or brisket, cut into large cubes
- 3 tbsp cooking oil
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 2 medium tomatoes, chopped
- 2 medium potatoes, peeled and cubed
- 2 medium carrots, sliced into chunks
- 1 medium red bell pepper, sliced
- 2 tbsp soy sauce
- 2 tbsp calamansi juice (or lemon juice)
- 1 cup tomato sauce
- 2 cups beef broth or water
- 2 bay leaves
- 1 tsp ground black pepper
- 1–2 tbsp fish sauce (patis) or salt, to taste
Instructions
- In a bowl, marinate beef with soy sauce and calamansi (or lemon juice) for at least 30 minutes.
- Heat oil in a large pot over medium heat. Sear the beef until browned on all sides. Remove and set aside.
- In the same pot, sauté onion, garlic, and tomatoes until soft and aromatic.
- Return the beef, then add tomato sauce, beef broth, bay leaves, and black pepper. Stir well.
- Cover and simmer on low heat for 1½ to 2 hours, or until beef is tender. Add more broth/water if needed.
- Add potatoes and carrots. Cook until vegetables are almost tender.
- Add bell pepper, then season with fish sauce or salt to taste.
- Simmer for 5 more minutes until everything is cooked through.
- Serve hot with steamed rice.
Would you like me to also give you a quick stovetop version (under 1 hour) or keep it as the traditional slow-cooked style?