Beef Mechado/Filipino Beef Stew
Ingredients
Scale
- 500g beef sirloin, cut into chunks
- 6 tbsp oil
- 3 clove garlic, minced
- 2 white onions,chopped
- 3 tbsp calamansi juice
- ¼ cup soy sauce
- 2 cup tomato sauce
- 2 large potatoes, cubed
- 1 carrot, cut into fat strips
- 4 pcs bay leaf
Instructions
- Marinate beef cubes in soy sauce-calamansi mixture for 1-2 hours.
- Fry potatoes in heated oil until the edges are a little brown and set aside
- In a wok, heat around 2 tbsp cooking oil and sauté garlic and onions until onion become translucent.
- Add beef and sear until a little brown
- Pour in the beef marinade and the tomato sauce.
- Add bayleaf
- Simmer until beef is tender and the sauce is reduced into a thick gravy.
- You may add a little bit of water if sauce becomes too thick but beef is not yet tender.
- Add potatoes and carrots
- Simmer for a few minutes, season with salt and pepper to taste
- Serve with rice or pandesal