Ingredients

The following ingredients have 5 Servings
  • 2 pounds chuck roast or top round, cut into 2-inch cubes
  • 1/4 pound pork fat, cut into thin strips
  • 1/4 cup oil
  • 2 medium potatoes, peeled and quartered
  • 2 medium carrots, peeled and cut into 2-inch cubes
  • 1 onion, peeled and chopped
  • 5 cloves garlic, peeled and minced
  • 1/4 cup lemon or calamansi juice
  • 1/4 cup soy sauce
  • 1 cup tomato sauce
  • 2 cups water
  • 2 bay leaves
  • 1 small green bell pepper, seeded and cut into cubes
  • 1 small red bell pepper, seeded and cut into cubes
  • salt and pepper to taste

Instruction

  • Cut a thin incision in the center of each beef cubes and gently insert a strip of pork fat. Set aside.
  • In a pot over medium heat, heat oil. Add potatoes and carrots and cook until lightly browned. Remove from pot and drain on paper towels.
  • Remove oil from the pot except for about 2 tablespoons. Add onions and garlic and cook until softened.
  • Add beef and cook, stirring occasionally, until lightly browned.
  • Add lemon or calamansi juice and soy sauce and continue to cook for about 2 to 3 minutes.
  • Add tomato sauce, water, and bay leaves. Bring to a boil, skimming scum that may float on top.
  • Lower heat, cover, and cook for about 1 1/2 to 2 hours or until beef is tender. If drying out before beef is tender, add additional water in 1/2 cup increments as needed.
  • Add potatoes and carrots and continue to cook until potatoes are tender and sauce is reduced.
  • Add bell peppers and continue to cook for about 1 to 2 minutes or until tender-crisp.
  • Season with salt and pepper to taste. Serve hot.