Ingredients
- 2 lbs beef chuck roast, cut into chunks
- 2 tbsp cooking oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 medium tomatoes, chopped
- 1 medium carrot, sliced
- 2 medium potatoes, cut into chunks
- 1 red bell pepper, sliced
- 2 tbsp soy sauce
- 2 tbsp fish sauce (optional)
- 1/4 cup calamansi juice or lemon juice
- 1 cup beef broth or water
- 2 tbsp tomato paste or 1 small can tomato sauce
- 2 bay leaves
- Salt and pepper to taste
Instructions
- In a bowl, marinate the beef in soy sauce and calamansi (or lemon juice) for at least 30 minutes.
- Heat oil in a large pot over medium heat. Sauté onion and garlic until fragrant.
- Add tomatoes and cook until softened.
- Add the marinated beef and cook until browned on all sides.
- Pour in the beef broth (or water) and tomato paste (or sauce). Add bay leaves. Bring to a boil.
- Lower the heat, cover, and simmer for about 1 to 1.5 hours or until beef is tender.
- Add potatoes and carrots. Continue cooking until vegetables are tender.
- Add bell pepper and cook for another 5 minutes.
- Season with salt and pepper to taste.
- Serve hot with steamed rice. Enjoy!
Would you like a shorter version, tips for storing, or suggestions for serving?