Beef Mechado

Ingredients:

• 1 kilo of beef cut into chunks
  
• 1/8 kilo of pork fat cut into strips
  
• 4 onions, peeled and quartered
  
• 5 medium potatoes, quartered (optional: fried)
  
• 1 medium sized carrot, sliced in 1/2" sections
  
• 2 red bell pepper, sliced
  
• 2 cups beef stock or 2 bouillon cubes dissolved in water
  
• 3 bay leaves (laurel leaves)
  
• 1/4 -cup vinegar
  
• 2 cups tomato sauce or 1/2 cup tomato paste
  
• 1 cup soy sauce
  
• salt & pepper to taste
  

Instructions:

1. Cut an incision on the beef chunks and insert a pork strip in the middle (mitsa).
2. In a casserole, combine the beef (with the fat), tomato sauce, soy sauce, bay leaves and beef stock. Bring to a boil and simmer until the beef is almost tender.
3. Add the vinegar and let boil for a minute or two.
4. Add the potatoes, onions, carrot, and bell pepper.
5. Let simmer until potatoes and carrots are cooked - occasionally stir to thicken sauce
6. Serve hot with white rice.

Beef Mechado Cooking Tips:

• Pressure cook the beef with the beef stock for faster cooking time.
  
• Fry the potatoes before adding to the casserole.
  
• Add 2 to 3 tablespoons of olive oil and stir when the mechado dish is almost done for added flavor.