Beef Mechado

A hearty Filipino stewed beef in a tomato-soy sauce — thick, aromatic, and incredibly warming. The beef practically melts in your mouth, while the potatoes absorb every drop of the delicious juices.

Ingredients

• 3 clove Garlic
• 1 pcs Onion
• 908 g Beef
• 224 g Tomato paste
• 1 cup Water
• 3 tbsp Olive oil
• 1 pcs Lemon
• 1 pcs Potatoes
• 0.25 cup Soy sauce
• 0.5 tsp Black ground pepper
• 2 pcs Bay leaf
• to taste Salt

Instructions

1. In a bowl, combine soy sauce and the juice of one lemon. Add black pepper, add the beef pieces, and mix well. Let marinate for at least 1 hour at room temperature or refrigerate.
2. Heat olive oil in a deep skillet or pot over medium heat. Sauté the minced garlic and sliced onion until softened and lightly golden, about 3–4 minutes.
3. Remove the beef from the marinade (reserve the marinade) and brown the pieces on all sides until golden. Pour the remaining marinade into the pot.
4. Add tomato paste, water, and bay leaves. Stir, bring to a boil, then reduce heat to low, cover, and simmer for about 40 minutes until the meat becomes tender.
5. Add the potatoes, salt to taste, and continue simmering for another 15–20 minutes until the potatoes are completely cooked. If the sauce is too thick, add a little water.
6. Remove the bay leaves. Taste and adjust salt and pepper as needed. Serve hot with boiled rice.