I cooked Beef Mechado!

. . . And this dish was inspired by the recipe shared by MarketMan.

I actually followed the recipe with some variations. I added a small pack of tomato sauce and I wasn’t able to roast the bell peppers so I just cut them in strips.

I bought three-fourths kilo of beef chunks from Monterey. I cut them in bite size pieces. I sprinkled the beef with salt and pepper and then browned them in olive oil. In the same oil, I sautéed garlic then added the tomatoes from a can of Hunts stewed tomatoes. I brought the beef back, added 4 tablespoons of soy sauce and vinegar; as well as four pieces of dried bay leaf. I allowed the mixture to simmer a few minutes so that the acidity of the vinegar would dissolve (or evaporate). I added the rest of the liquid from the can of Hunts, added a small pack of tomato sauce and a piece of Knorr beef cube. I then added water that was just enough to simmer the beef into. I cooked the entire mixture over low heat in about one-and-a-half hours with occasional stirring as to avoid burning the bottom of the pan. I then added the potatoes, bell peppers and sliced onion. For additional taste, I added about half a teaspoon of Spanish paprika and more pepper. After 15 minutes, it was done. The result was delicious. This was our lunch which lasted until dinner. My brother said it was even more delicious at dinner. As for stews, it gets really good over time.

yum, yum!