Ingredients with Measurements:
- 2 lbs beef chuck roast, cut into 2-inch cubes
- 4 slices of bacon, chopped
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cup tomato sauce
- 1 cup beef broth
- 1 tbsp soy sauce
- 1 tbsp Worcestershire sauce
- 2 bay leaves
- Salt and pepper to taste
- 2 tbsp vegetable oil
Special Equipment Needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-Step Instructions:
1. Preheat oven to 325°F.
2. In a Dutch oven or heavy-bottomed pot, heat 2 tbsp of vegetable oil over medium-high heat.
3. Add chopped bacon and cook until crispy. Remove bacon from pot and set aside.
4. In the same pot, add onions and garlic. Sauté until onions are translucent.
5. Add beef cubes and brown on all sides.
6. Add sliced bell peppers, tomato sauce, beef broth, soy sauce, Worcestershire sauce, bay leaves, and reserved bacon. Stir to combine.
7. Bring mixture to a boil, then cover the pot with a lid and transfer it to the preheated oven.
8. Bake for 2-3 hours or until the beef is tender and falls apart easily.
9. Remove from the oven and discard bay leaves.
10. Serve hot with rice and garnish with chopped parsley.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
325°F
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Fat: 25g
Carbohydrates: 12g
Protein: 42g
Sodium: 900mg
Substitutions for ingredients:
- Beef chuck roast can be substituted with beef brisket or beef short ribs.
- Bacon can be substituted with pancetta or ham.
- Red and green bell peppers can be substituted with any color bell pepper or poblano peppers.
Variations:
- Add potatoes, carrots, and celery to make it a one-pot meal.
- Use pork instead of beef for a different flavor.
- Add a can of chickpeas or kidney beans for added protein and fiber.
Tips and Tricks:
- For a deeper flavor, marinate the beef in the tomato sauce and soy sauce mixture overnight.
- Use a meat thermometer to check if the beef is cooked to your desired doneness.
- To make it spicier, add a chopped jalapeño or red pepper flakes.
Storage Instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze leftovers for up to 3 months.
Reheating Instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation Ideas:
- Serve in a deep bowl with a side of rice and garnish with chopped parsley.
Garnishes:
- Chopped parsley
- Sliced green onions
- Sour cream
Pairings:
- White rice
- Garlic bread
- Roasted vegetables
Suggested Side Dishes:
- Steamed broccoli
- Roasted carrots
- Mashed potatoes
Troubleshooting Advice:
- If the beef is tough, it needs to cook longer. Return it to the oven and check every 30 minutes until it is tender.
Food Safety Advice:
- Use a meat thermometer to ensure the beef reaches an internal temperature of 145°F.
- Store leftovers promptly in the refrigerator or freezer.
Food History:
- Mechado is a Filipino beef stew that was influenced by Spanish cuisine during the colonial period.
Flavor Profiles:
- Savory, tangy, and slightly sweet.
Serving Suggestions:
- Serve with white rice and steamed vegetables for a complete meal.
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Region: Philippine