This Mechado recipe is both hearty and savory, featuring beef chuck cubes cooked in a rich tomato sauce. Aromatic garlic, onions, and bay leaves give it an extra punch of flavor that lingers on your tongue long after the meal has ended.
Begin by heating oil in a large skillet over medium-high heat. Sauté finely crushed garlic cloves and sliced onions until they become fragrant and lightly browned. Add the cubed beef chuck and season liberally with salt to taste. Brown the beef on all sides before stirring in tomato sauce, water, lemon slice with rind, cubed potato, soy sauce, black pepper, and bay leaves. Stir everything until it combines together evenly before lowering the heat to low-medium. Simmer for 2 hours until the liquid has reduced slightly and you’re left with a thick stew-like consistency.
Serve Mechado warm with freshly steamed white rice or crusty bread on the side for dipping into its saucy goodness! If desired, garnish with chopped parsley for an added splash of vibrant color and freshness.
- Preparation time: 15 minutes
- Cooking time: 2 hours & 8 minutes
- Servings: 4
Ingredients:
- 3 garlic cloves crushed
- 1 large onion sliced
- 2 lb. beef chuck cubed
- 8 oz tomato sauce
- 1 cup water
- 3 tbsp cooking oil
- 1 slice lemon with rind
- 1 large potato, cubed
- ¼ cup soy sauce
- ½ tsp black pepper
- 2 bay leaves
- Salt, as needed
Directions:
- Sauté the chopped onion and garlic with cooking oil in a suitable cooking pan for 5 minutes. Stir in the beef and cook for 3 minutes.
- Add water and tomato sauce, and then cook on a simmer for 2 hours until the beef is tender. Stir in the salt, laurel leaves, lemon rind, black pepper, and soy sauce.
- Cook until the liquid is evaporated. Add potatoes and cook until soft. Serve warm.
Nutrition:
- Calories: 230
- Carbs: 5g
- Fat: 14g
- Protein: 21g
