Beef Mechado

This tomato based beef stew is a traditional Filipino dish. Although slow cooking beef challenges the patience, it yields such delicious results! So, be sure to take your time with this recipe. Although I prefer to use healthier options when cooking, sometimes brown rice just doesn't go with Asian inspired foods! It's up to you of course, but beef mechado is best served with white rice =]

Ingredients
1.5 lb beef, cut into 3 inch cubes
1/2 cup soy sauce
1 tsp black pepper
1 russet potato, peeled and cut into eighths
1 carrot, peeled and cut into 1 inch chunks
1 onion, minced
4 cloves garlic, minced
2 small or 1 large can tomato sauce
1 red bell pepper, sliced into strips
cooking oil

Directions
Combine beef, soy sauce and black pepper in a bowl. Cover and refrigerate for 1-4 hours. Blanch potatoes and carrots by placing in lightly salted boiling water for 3-5 minutes, or until tender. Remove vegetables and place in a bowl of ice to stop cooking. Set aside. Oil the bottom of a large pot and saute garlic and onion. Add marinated beef and slow cook until browned and only center is pink (water may be added to keep meat soft). Add tomato sauce, potatoes, carrots and bell pepper and simmer until center of beef is no longer pink. Add bell pepper and let simmer for 3 minutes. Serve over white rice and enjoy!