Description
A rich and hearty Filipino beef stew made with tender beef chunks, potatoes, and carrots in a savory tomato-soy sauce with a citrus twist.
Ingredients
Scale
- 2 lbs beef chuck roast or brisket, cut into chunks
- 1/4 cup soy sauce
- 2 tablespoons calamansi juice or lemon juice
- 4 cloves garlic, minced
- 1 large onion, chopped
- 1 cup tomato sauce
- 1 1/2 cups beef broth or water
- 2 bay leaves
- 2 large potatoes, cut into chunks
- 2 carrots, peeled and sliced
- 1 red bell pepper, sliced
- Salt and pepper, to taste
- 2 tablespoons cooking oil
Instructions
- Heat oil in a Dutch oven or large pot over medium-high heat.
- Season beef with salt and pepper, then sear in batches until browned. Set aside.
- Sauté garlic and onion in the same pot until softened.
- Return beef to the pot and add soy sauce, calamansi juice, tomato sauce, broth, and bay leaves. Stir to combine.
- Bring to a boil, reduce heat, cover, and simmer for 1.5 to 2 hours, or until beef is tender.
- Add potatoes, carrots, and bell pepper. Simmer uncovered for another 30 minutes or until vegetables are soft and sauce thickens.
- Adjust seasoning, discard bay leaves, and serve hot over rice.
Notes
- Sear the beef for better flavor.
- Use fresh calamansi if available for authentic taste.
- Let rest before serving for deeper flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 6g
- Sodium: 820mg
- Fat: 26g
- Saturated Fat: 9g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 115mg
Keywords: filipino beef stew, mechado, beef mechado, comfort food, tomato beef stew