Beef Mechado (Dairy-Free, Nut-Free)

Ingredients

• 2 lbs Beef Chuck
• 1 28 oz can Tomato Sauce
• 2 medium Potatoes
• 2 medium Carrots
• 1 cup Green Peas (frozen)
• 1 medium Onion
• 3 cloves Garlic
• 2 tbsp Soy Sauce (Tamari for Gluten-Free)
• 1 tbsp Fish Sauce
• 2 leaves Bay Leaves
• 1 tsp Black Peppercorns
• 1 cup Beef Broth
• 2 tbsp Cooking Oil

Instructions

1. 1Cut the 2 lbs Beef Chuck into 1-inch cubes. Peel and finely chop the 1 medium Onion, and peel and mince the 3 cloves Garlic. Peel the 2 medium Potatoes and cut them into 1-inch cubes; peel the 2 medium Carrots and cut them into 1/2-inch thick rounds.
2. 2Heat the 2 tbsp Cooking Oil in a large heavy-bottomed pot or Dutch oven over medium-high heat (325-375°F / 160-190°C). Once the oil is shimmering, add the beef cubes in batches, making sure not to overcrowd the pot. Sear each batch for 3-5 minutes per side until deeply browned on all sides. Remove the browned beef from the pot and set it aside in a clean bowl.
3. 3Add the chopped 1 medium Onion to the same pot and sauté for 3-4 minutes until softened and translucent. Then, add the minced 3 cloves Garlic and cook for another 1 minute until fragrant.
4. 4Pour in the 1 28 oz can Tomato Sauce, 2 tbsp Tamari (gluten-free soy sauce), and 1 tbsp Fish Sauce. Add the 2 leaves Bay Leaves and 1 tsp Black Peppercorns. Stir well and bring the mixture to a gentle simmer over medium heat (180-200°F / 82-93°C).
5. 5Return all the seared beef cubes to the pot. Add the 1 cup Beef Broth, the 2 medium Potatoes (cut into 1-inch cubes), and the 2 medium Carrots (cut into 1/2-inch thick rounds). Bring the mixture to a boil over high heat (212°F / 100°C), then immediately reduce the heat to low, cover the pot tightly, and simmer for 1.5 to 2 hours.
6. 6After the stew has simmered for at least 1.5 hours, check the beef for tenderness; it should be very easy to pierce with a fork. Stir in the 1 cup Green Peas (frozen) and continue to simmer, uncovered, for the remaining 15 minutes, or until the peas are heated through and the beef is fork-tender (internal temperature 190-205°F / 88-96°C).
7. 7Carefully remove and discard the 2 Bay Leaves from the pot. Serve the Beef Mechado hot, accompanied by plain cooked white rice.

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