Ingredients
The following ingredients have 4 Servings
- 2 tablespoons (30 milliliters) vegetable oil
- 1 medium onion (peeled and diced)
- 3 cloves garlic (peeled and crushed)
- 1 pound (450 grams) stew beef ((chuck, round), cut into 1 1/2 inch (4 centimeter) pieces)
- 1 cup (240 milliliters) water
- 1/2 cup (120 milliliters) tomato sauce
- 3 tablespoons calamansi or lemon juice
- 2-4 tablespoons (45-60 milliliters)soy sauce
- 2 bay leaves
- 1 large potato (peeled and cut into 1 inch (2.5 centimeter) pieces)
- 1 carrot (peeled and cut into 1 inch (2.5 centimeter) pieces)
- Salt and freshly ground pepper (to taste)
- Steamed rice (for serving)
Instruction
- In a large pot, drizzle the oil over medium heat.
- Once hot, add the onions and cook, stirring occasionally, until softened.
- Add the garlic and cook until just fragrant, 30 seconds to 1 minute.
- Add the beef and cook, stirring occasionally, until browned on all sides.
- Add the water, tomato sauce, calamansi juice, soy sauce, and bay leaves. Stir to combine and bring the mixture to a boil.
- Reduce heat to a simmer, cover, and cook over low heat for 1 1/2 hours.
- Add the potato and carrot. Continue to cook until the vegetables are tender. Season with salt and pepper to taste.
- Serve hot with steamed rice.
