Recipe Index

Ingredients

• 2 lb beef chuck, cut into 2-inch cubes
• 3 tablespoons olive oil
• 1 onion, sliced
• 3 cloves garlic, crushed
• 8 ounces tomato puree
• 1 cup water, plus more as needed
• 1/4 cup soy sauce
• Juice of 1 slice of lemon (about 1 tablespoon), or calamansi juice
• 1 large potato, peeled and cut into chunks
• 2 bay leaves
• 1/2 teaspoon ground black pepper
• Salt, to taste

Method

1. Heat the olive oil in a heavy pot over medium-high heat. Brown the beef in batches for 4 to 5 minutes per batch and set aside.
2. Cook the onion in the same pot for 3 to 4 minutes until soft, then add the garlic for 30 seconds.
3. Return the beef with its juices. Pour in the tomato puree, water, soy sauce, and lemon juice, and add the bay leaves and black pepper.
4. Bring to a boil, reduce to a low simmer, cover, and braise for 1 1/4 to 1 1/2 hours, stirring occasionally and adding a splash of water if the sauce gets too thick, until the beef is tender.
5. Add the potato and simmer for 15 to 20 minutes more until tender and the sauce is rich and slightly reduced.
6. Remove the bay leaves, season with salt to taste — the soy sauce may make extra salt unnecessary — and serve hot with steamed rice.

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data