Beef Mechado

What you need

Ingredients

Measured for 4 servings.

• 15 gGarlic
• 120 gOnion
• 908 gDiced Stewing Beef
• 226.8 gTomato Puree
• 240 mlWater
• 45 mlOlive Oil
• 1 slice (approx. 15 g)Lemon
• 180 gPotatoes
• 60 mlSoy Sauce
• 1 gBlack Pepper
• 2 pcs (approx. 0.4 g)Bay Leaves
• 2 gSalt

Make it

Method

1. 01

   Cut 908 g stewing beef into even, bite-size cubes. Finely chop 120 g onion and 15 g garlic; cut the 180 g potato into similar-size pieces. Heat the measured 45 ml olive oil in a heavy pot and brown the beef in batches, about 3–4 minutes per batch, without crowding. Set the beef aside, then soften the onion for about 3 minutes and garlic for 1 minute in the same pot.

2. 02

   Return the beef and add 226.8 g tomato purée, 240 ml water, 60 ml soy sauce, one approximately 15 g lemon slice with rind, two bay leaves and 1 g black pepper. Bring just to a boil, cover and simmer gently for about 70–90 minutes, until the beef starts to give way to a fork. Stir occasionally and add a little extra water only if the sauce risks catching; extra water does not change the ingredient-based macros.

3. 03

   Add the potato and simmer for the final 20–25 minutes until its centre is soft and the beef is fork-tender. Remove the bay leaves and lemon slice. Because soy sauce contributes salt, taste before adding up to the measured 2 g salt. Divide the stew evenly into four substantial bowls; any rice served alongside is additional and is not included in the displayed macros.