Ingredients with Measurements:
- 2 lbs beef chuck roast, cut into 2-inch cubes
- 1 cup beef broth
- 1/2 cup tomato sauce
- 1/4 cup soy sauce
- 1/4 cup vinegar
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 chorizo sausage, sliced
- 2 bay leaves
- 1 tsp paprika
- 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. Heat the vegetable oil in a Dutch oven or heavy-bottomed pot over medium-high heat.
2. Add the beef cubes and brown on all sides. Remove from the pot and set aside.
3. In the same pot, sauté the onions and garlic until fragrant.
4. Add the tomato sauce, soy sauce, vinegar, bay leaves, and paprika. Stir to combine.
5. Add the beef broth and bring to a boil.
6. Return the beef cubes to the pot and reduce the heat to low. Cover and simmer for 2 hours or until the beef is tender.
7. Add the sliced chorizo, red and green bell peppers, and season with salt and pepper. Simmer for another 10 minutes.
8. Remove the bay leaves and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 2 hours and 10 minutes
Temperature:
Simmer over low heat
Serving size:
6 servings
Nutritional information:
Calories: 420
Fat: 27g
Carbohydrates: 7g
Protein: 36g
Sodium: 1265mg
Substitutions for ingredients:
- Beef chuck roast can be substituted with beef brisket or beef short ribs.
- Beef broth can be substituted with chicken broth or vegetable broth.
- Tomato sauce can be substituted with canned diced tomatoes.
- Soy sauce can be substituted with Worcestershire sauce.
- Chorizo sausage can be substituted with any spicy sausage.
Variations:
- Add potatoes and carrots for a heartier 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:
- Brown the beef cubes in batches to avoid overcrowding the pot.
- Use a wooden spoon to scrape the brown bits from the bottom of the pot to add flavor to the sauce.
- Let the meat rest for a few minutes before slicing to retain its juices.
Storage Instructions:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating Instructions:
Reheat in a pot over low heat until heated through.
Presentation Ideas:
Serve in a deep bowl with a side of rice and garnish with chopped parsley.
Garnishes:
Chopped parsley or cilantro
Pairings:
- Steamed rice
- Garlic bread
- Roasted vegetables
Suggested Side Dishes:
- Garlic mashed potatoes
- Grilled corn on the cob
- Caesar salad
Troubleshooting Advice:
- If the sauce is too thin, let it simmer uncovered for a few minutes to thicken.
- If the beef is tough, let it simmer for another 30 minutes or until tender.
Food Safety Advice:
- Make sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
- Refrigerate leftovers within 2 hours of cooking.
Food History:
Mechado is a Filipino beef stew that was influenced by Spanish cuisine during the colonial period.
Flavor Profiles:
Savory, tangy, and slightly spicy
Serving Suggestions:
Serve hot with steamed rice and a side of vegetables.
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Region: Philippine