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Mechado (Filipino Beef Stew)


3 pounds rump roast, trimmed, cut into 2" chunks
3 cloves garlic, minced
1 small onion, chopped
3 large tomatoes, chopped
1 bay leaf
3 tablespoons soy sauce
6 medium potato, peeled and quartered
oil, for frying
3 cloves garlic, minced

Cook beef, garlic, onions, tomatoes, soy sauce and bay leaf in pan till meat is tender, about 45 minutes to an hour. About 30 minutes before meat is cooked, fry potatoes in oil till browned. Drain all but 1 tablespoon oil from pan and add garlic. Sauté for 1 to 2 minutes. Remove meat from sauce and add to sautéed garlic. Brown meat then add potatoes and sauce mixture to meat and garlic. Heat to boiling then remove from heat.

Makes 4 servings.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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