Beef Mechado

INGREDIENTS

1 1/2 lbs beef for stew

juice of half a lemon

1/4 cup good dark soy sauce

freshly ground black pepper to taste

3 tablespoons canola oil

3 cloves garlic minced or crushed

1 medium onion diced

1 teaspoon fish sauce (patis)

1 cup tomato sauce

1 1/2 cups water

several dashes of Tabasco

2-3 cups beef stock

2 bay leaves

1 red bell pepper sliced

2 russet potatoes peeled and cut into 2 inch chunks

2 carrots peeled and chopped in 2 inch pieces

kosher salt

freshly ground black pepper

Procedure

Heat cooking oil in a pan then saute the garlic and onion.

Put-in the beef and saute for about 3 minutes or until color turns light brown

Add the tomato sauce and water and beef cubes, then simmer until the meat is tender. Add water as needed. Note this can take 60 to 120 minutes depending on the quality of the beef.

Add the soy sauce, ground black pepper, lemon rind, laurel leaves, and salt then simmer until excess liquid evaporates.

Put-in the potatoes and cook until the potatoes are soft.

Place in a serving plate then serve hot with rice. Enjoy!