Beef Mechado

Ingredients

• 900 gbeef, cubed braising beef such as chuck
• 3 clovesgarlic
• 1onion, sliced
• 227 gtomato puree, 8 oz; this is passata-style tomato puree (US: tomato sauce), not concentrated tomato paste
• 1 cupwater
• 3 tbspolive oil
• lemon, 1 slice, or a squeeze of juice
• 1potatoes, large; peeled and quartered
• 1/4 cupsoy sauce
• 1/2 tspblack pepper
• 2bay leaves
• salt, to taste

Method

1. 1

   Heat the olive oil in a pot or Dutch oven over medium heat. Sauté the garlic and onion until the onion softens, about 3 minutes.

2. 3

   Reduce heat to low, cover, and simmer for 45–60 minutes until the beef is tender, stirring occasionally.

3. 4

   Add the potato pieces in the last 20 minutes of cooking. Continue simmering until potatoes are cooked through and the sauce has reduced and thickened.

4. 5

   Discard the bay leaves, season with salt to taste, and serve over steamed rice.

5. 2

   Add the beef cubes and brown them lightly on all sides. Pour in the soy sauce, tomato puree, water and lemon juice, then add the bay leaves and black pepper. Bring to a boil.