Mechado (Filipino Beef Stew)

• 分量: 6 servings
• 調理時間: 20 minutes
• 総時間: 3 hours 5 minutes

材料

1 tablespoon neutral oil, such as canola

1 (3-pound) boneless beef chuck roast, trimmed and cut into 1 1/2-inch pieces

1 medium yellow onion, thinly sliced (about 2 cups)

5 cloves garlic, minced

3 cups water

1 (15-ounce) can tomato sauce

1/3 cup soy sauce or tamari

1 tablespoon packed light or dark brown sugar

3 dried bay leaves

1/4 teaspoon freshly ground black pepper

1 pound Yukon Gold potatoes (about 2 large or 4 medium), peeled and cut into 1-inch pieces

8 ounces carrots (about 3 medium), peeled and cut crosswise into 1/2-inch pieces

1 large red bell pepper, cut into 1-inch pieces (about 1 1/2 cups)

Steamed white rice, for serving

手順

Step 1

This recipe can be made entirely on the stovetop, or you can do Steps 5 and 7 in the oven. If using the oven, arrange a rack in the lower third of the oven and heat the oven to 325°F; make sure your pot is oven-safe.

Step 2

Heat 1 tablespoon neutral oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Add half of the boneless beef chuck roast pieces and sear, stirring occasionally, until browned all over, 6 to 8 minutes. Transfer to a large plate. Add the remaining beef to the pot and repeat searing. Transfer all of the beef to the plate.

Step 3

Reduce the heat to medium. Add 1 thinly sliced medium yellow onion and 5 minced garlic cloves to the pot. Cook until the onion is softened, 4 to 5 minutes. Stir in 3 cups water, 1 (15-ounce) can tomato sauce, 1/3 cup soy sauce, 1 tablespoon packed brown sugar, 3 dried bay leaves, and 1/4 teaspoon black pepper. Scrape up any browned bits from the bottom of the pot.

Step 4

Return the beef chuck roast pieces and their accumulated juices to the pot and stir to combine. Bring to a boil over medium-high heat.

Step 5

Cover and transfer the pot to the oven, or cover and reduce the heat to maintain a simmer. Cook for 1 hour and 20 minutes.

Step 6

Stir in 1 pound peeled and chopped Yukon Gold potatoes and 8 ounces peeled and chopped carrots. Scatter 1 chopped large red bell pepper over the top.

Step 7

Cover and return to the oven, or bring back to a simmer and cover again. Cook until the beef is very tender, about 1 hour more.

Step 8

Remove and discard the bay leaves if desired. Serve with steamed white rice.

Recipe Notes

栄養

• サービングサイズ: Serves 6
• カロリー: 651 cal
• 脂肪総量: 37.3 g
• 飽和脂肪: 15.0 g
• 不飽和脂肪: 0.0 g
• コレステロール: 0 mg
• ナトリウム: 1287.7 mg
• 炭水化物総量: 37.2 g
• 食物繊維: 5.4 g
• 糖質総量: 9.7 g
• タンパク質: 44.1 g