Beef Mechado

Ingredients:

1 kl beef sirloin cut into cubes

1 cup tomato sauce

3 bay leaves

1 celery stick cut into bits

2 medium size potatoes cut into four pieces

1 large size carrot cut into four pieces

1 small size red bell pepper cut in diagonal strips

1 small size green bell pepper cut in diagonal strips

3-4 calamansi

1 tsp white wine (cooking variety)

3 tbsps soy sauce

olive oil

Preparations:

·        Marinade beef in soy sauce, calamansi, white wine, and bay leaves overnight;

·        Fry the cut potatoes and carrots until tender. Set aside.

Directions:

·        Sautee the garlic and onion in the oil used for frying the potatoes and carrots;

·        Add the marinated beef, tomato sauce, and celery.  Cover and let it simmer in low heat;

·        Check if the beef is tender;

·        Add the red and green bell peppers, potatoes, and carrots.  Stir and cover to simmer;

·        Turn off the heat once the sauce has thickend.

I am not a fan of tomato-based dishes but I must say that my mother’s mechado recipe makes me thinks otherwise.