BEEF MECHADO (version 1)

This is a beef stew type of dish and aside from beef you can also use  chicken or pork.   I love eating tomato based dishes, so I always make sure that there’s enough ingredient in the recipe to come up with a saucy dish.  This is a Kid- Friendly version of the dish, and I will post another version which has more seasonings and other ingredients.  ‘Hope you enjoy this one.

Ingredients:

1 kilo of beef, cut into chunks

3 tbsps  Vegetable Oil

5 cloves of garlic, chopped

2-3 medium onion, chopped

½ cup Soy Sauce

2-3 pcs bay leaves

½ tsp peppercorns

1 (15 oz.) tomato sauce or for more sauce use another ½ can

2-3  pcs. Big potatoes (cut into chunks)

2-3  pcs. Big carrots (cut into chunks)

5 pcs. Boiled Eggs (shelled), this is optional

¼ to1/2 cup of water or beef stock

Salt, pepper and sugar to taste

Procedure:

Marinate the beef chunks in soy sauce, peppercorns and bayleaves for 15 to 20 minutes or longer if you’re not in a hurry.  When ready, over medium heat - sauté garlic and onion, then add the beef chunks without the marinade (set it aside) and  brown the beef, stirring occasionally till the beef is a bit brown  .  Then add in the tomato sauce and the marinade mixture.  Simmer for about 1 hour over low heat (check from time to time the tenderness of the meat and if you find it drying a bit,  add  water), when its halfway cooked add the carrots and potatoes, again stirring occassionally.  Simmer everything until they are tender.  If you’re adding boiled eggs to your Mechado – do this 15 minutes – before the potatoes and carrots are cooked.  Season with a big of sugar (optional), salt & pepper.  Serve with plain rice or with mashed potato, bread and vegetable salad.  Enjoy!