Beef Mechado (Soy-Free)

Ingredients

• about 910 g Beef Chuck
• 2 Potatoes
• 2 Carrots
• 1 cup Tomato Sauce
• 1 Onion
• 4 cloves Garlic
• 2 cups Beef Broth
• 1 tbsp Fish Sauce
• 1 tbsp Coconut Aminos
• 2 Bay Leaves
• 2 tbsp Vegetable Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Heat the 2 tablespoons of vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat, about 205°C (200°C). Add the about 910 g of beef chuck and brown it on all sides, which should take about 5-7 minutes. Once browned, remove the beef from the pot and set it aside on a plate.
2. 2Add the 1 onion, chopped, and the 4 cloves of garlic, minced, to the same pot. Sauté them over medium heat, about 150°C, until they are soft and smell fragrant, approximately 3-5 minutes. Do not let them burn.
3. 3Pour the 1 cup of tomato sauce and the 2 cups of beef broth into the pot. Stir to combine with the sautéed onion and garlic. Increase the heat to medium-high and bring the liquid to a gentle simmer.
4. 4Return the browned about 910 g of beef chuck to the pot. Add the 2 potatoes, peeled and cut into 2.54 cm cubes, and the 2 carrots, peeled and cut into 2.54 cm thick rounds. Stir in the 1 tablespoon of coconut aminos, 1 tablespoon of fish sauce, and the 2 bay leaves.
5. 5Reduce the heat to low, cover the pot tightly with a lid, and let the stew simmer gently for 1 hour and 30 minutes, or until the beef is very tender when pierced with a fork. Stir occasionally to prevent sticking.
6. 6Remove the 2 bay leaves from the pot before serving. Serve the Beef Mechado hot, ideally with steamed rice.

Substitutions

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