Filipino Beef Mechado

Ingredients

• 2 lbs beef chuck, cut into 1.5-inch chunks
• 2 tbsp olive oil
• 1 medium yellow onion, quartered
• 4 cloves garlic cloves, minced
• 3 tbsp tomato paste
• 2 cups beef broth
• ¼ cup white vinegar
• 1 lb potatoes, cut into 1-inch chunks
• ½ cup green olives, pitted

Instructions

1. 1

   Pat beef dry with paper towels. Season generously with salt and black pepper.

2. 2

   Heat olive oil in a heavy pot over medium-high until it shimmers, ~2 minutes.

3. 3

   Working in batches, sear beef 2 minutes per side without stirring. Set aside.

4. 4

   Add onion to the pot and cook for 4 minutes, stirring occasionally, until soft.

5. 5

   Add garlic and cook 1 minute, stirring constantly, until fragrant.

6. 6

   Stir in tomato paste and cook 2 minutes, coating the bottom and sides.

7. 7

   Pour in beef broth and vinegar, scraping up any browned bits from the bottom.

8. 8

   Return beef to the pot. Bring to a simmer, then reduce heat to medium-low.

9. 9

   Cover and simmer for 45 minutes, stirring occasionally, until beef is tender.

10. 10

    Add potatoes and olives. Simmer uncovered 12–15 minutes until potatoes are tender.

11. 11

    Taste and adjust salt and pepper. Serve hot over steamed white rice.

Tools you’ll need

• chef's knife
• cutting board
• paper towels
• heavy pot or Dutch oven (5-quart minimum)
• wooden spoon
• serving spoon

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