Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon canola oil
  • 1 small onion, peeled and chopped
  • 2 cloves garlic, peeled and minced
  • 2 pounds chuck roast, cut into 1 inch cubes
  • 1 tablespoon fish sauce
  • 2 large tomatoes, chopped
  • 3 cups water
  • 2 pieces chayote, peeled and cut into 1-inch cubes
  • salt and pepper to taste

Instruction

  • In a pot over medium heat, heat oil. Add onions and garlic and cook until softened.
  • Add beef and cook, stirring occasionally, until no longer pink. 
  • Add fish sauce and continue to cook for about 1 to 2 minutes.
  • Add tomatoes and cook until softened and begins to release juice. 
  • Add water and bring to a boil. Lower heat, cover and cook for about 1 to 1 1/2 hours or until tender.
  • Add chayote and cook for about 7 to 10 minutes or until tender.
  •  Season with salt and pepper to taste. Serve hot.