1927. Filipino Mechado Beef Stew

This is a typical Dutch oven stew that starts on the stove and is finished in the oven, but with a Filipino touch. It is very simple and straightforward to make, and as with all the best stews, the secret is time.

Ingredients:

1kg boneless meat cubes

2 onions, chopped

4 cloves garlic, grated

1 Tbsp tomato paste

1/4 cup soy sauce

1 cup water

2 bay leaves

2 strips lemon skin

2 carrots, rough chop

salt and pepper

1 Tbsp brown sugar

2 potatoes, cubed

Method:

To get a good sear on meat, you must not overcrowd the pan. Using a large rimmed pan that is also oven safe, sear the meat cubes on all sides and in batches in tallow or oil; remove with a slotted spoon and set aside.

In the same pan, saute the onions until soft, scraping the meat residue from the bottom of the pan to life. Add the garlic, saute for a minute more, then add the tomato paste, and saute for another minute or two before returning the seared meat and its juices. Add the soy sauce and water, bay leaves and lemon rind strips, and the roughly chopped carrot. Season with salt and pepper, the brown sugar, and stir to incorporate. Bring to a boil, cover, then transfer to a preheated 325F oven for 1 hour and a half.

After the 90 minutes, add the potato chunks and stir through. Return uncovered to the oveى, raised temperature to 350F, for one more hour.

Serve with a side of rice.

صحة و عافية