Mechadong Baka
Meat and Potato Stew
Ingredients:
1000 g beef
125 g lard
4 tbsp oil
2 potatoes
2 carrots
1 onion
6 cloves of garlic
4 tbsp calamansi juice
4 tbsp soy sauce
240 ml tomato sauce
475 ml water
2 bay leaves
1 small green bell pepper
1 small red bell pepper
1 tsp dried oregano
1 tsp salt
1 tsp pepper
Preparation:
Cut the meat into 5 cm cubes. Cut the fat into thin strips. Score the meat and fill it with a strip of fat. Peel the potatoes and cut them into quarters. Peel the carrots and cut them into 5 cm cubes. Finely chop the onion and garlic. Cut the bell peppers into cubes.
Heat the oil in a pan over medium heat. Add the potatoes and carrots and fry until lightly browned. Remove from the pan and let drain on paper towels. Reserve 2 tablespoons of oil and sauté the onion and garlic until softened. Then add the meat and fry until golden brown.
Next, add the calamansi juice and soy sauce and fry, stirring, for 3 minutes. Then add the tomato sauce, water, bay leaf, and oregano and bring to a boil. Next, simmer over low heat, covered, until the meat is cooked through. Then add the potato and carrot and cook until tender and the sauce has thickened. Next, add the bell peppers and fry for 2 minutes. Mix in the salt and pepper and serve.