Beef Mechado

I got inspired by a post made by MarketMan and I followed his recipe, just tweaked it a little based on what was available to me. For the copy of his version of the recipe, you can check his site: http://www.marketmanila.com/

2 – 3 tablespoons of olive oil
Salt and pepper
¾ kilo beef chunks (Or you can ask for the mechado cut. Most groceries have it.)
1 teaspoon garlic, finely chopped
1 can Hunts stewed tomatoes
1 small pack of tomato sauce
2 – 3 pcs bay leaf
4 tbsp, vinegar
4 tbsp, soy sauce
Beef cube
4 pieces, medium-sized potatoes
3 pieces bell peppers
1 large onion, cut into eight parts
Half a teaspoon, paprika

1. Sprinkle the beef with salt and pepper and then brown them in olive oil.

2. In the same oil, sautée garlic then add the tomatoes from the can of Hunts stewed tomatoes.

3. Bring the beef back.

4. Add 4 tablespoons of soy sauce and vinegar; as well as four pieces of dried bay leaf. Allow the mixture to simmer a few minutes so that the acidity of the vinegar would dissolve (or evaporate).

5. Add the rest of the liquid from the can of Hunts, a small pack of tomato sauce and a piece of beef cube.

6. Add water that is just enough to simmer the beef into.

7. Cook the entire mixture over low heat in about one-and-a-half hours with occasional stirring as to avoid burning the bottom of the pan.

8. Add the potatoes, bell peppers and sliced onion.

9. For additional taste, add half a teaspoon of Spanish paprika and more pepper.

10. After 15 minutes, it should be done.