2 to 2 ½lbsbeef cubesbrisket or fattier eye of round* see Notes
¼teaspoonground black pepper
1large onionfinely chopped
5garlic clovesfinely chopped
2cupswater** see Notes
2-3Yukon gold potatoesquartered
1big carrotcut in chunks like the potatoes
1big red bell peppercut into 1 inch cubes
Salt and pepperto taste
Combine the first 5 ingredients in a large bowl and mix thoroughly. Cover and marinate for 10-20 minutes. Drain the liquid, if any.
Heat the oil in a large pot (with lid) using MED-HI heat. Sear the meat (in 2 batches to avoid crowding the pan) on both sides until it starts to caramelize. Transfer to a bowl and repeat until all the meat cubes are seared. Add one more tablespoon of oil if needed for the second batch.
Using the same pot, add the onions and scrape all the brown bits at the bottom . Add the garlic, then the fresh tomatoes. Stir for 2 minutes to release the juice from the tomatoes. Then, stir in the tomato paste and bay leaves.
Pour in the water and the soy sauce. Bring to a boil then lower the heat to a simmer and cook until the meat is tender.
Turn the heat up to medium and add the potatoes and carrots. Once the potatoes are tender, add the peppers. Season with salt and pepper, if needed.
*Cuts of beef with some fats are preferred, if available.**Add ½ cup more water if the cooking liquid is drying up before the meat is tender.
Keyword beef, dinner, meat, stew
Recipes made with love by Pinoybites.com : https://pinoybites.com/recipes/beef-mechado/