Ingredients
- 2 lbs beef chuck or brisket, cut into chunks
- 2 tbsp cooking oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 medium tomatoes, chopped
- 1/4 cup soy sauce
- 2 tbsp calamansi juice (or lemon juice)
- 2 cups beef broth or water
- 2 medium potatoes, quartered
- 1 large carrot, sliced
- 1 red bell pepper, sliced
- 1 bay leaf
- 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 brown on all sides.
- Pour in the reserved marinade and beef broth. Add bay leaf. Bring to a boil, then lower the heat and simmer until beef is tender (about 1.5–2 hours).
- Add potatoes and carrots. Simmer until vegetables are cooked.
- Add red bell pepper. Season with salt and pepper. Simmer for another 5 minutes.
- Serve hot with steamed rice!
If you’d like, I can help you tweak it — would you like a version for a slow cooker or instant pot too?