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Beef Mechado Recipe

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This recipe for Beef Mechado is from Our ED Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 lbs of beef cut into chunks with little bit of fat
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
Directions:
Directions:
In a casserole, combine the beef, tomato sauce, soy sauce, bay leaves and beef stock. Bring to a boil and simmer until the beef is almost tender.
Add the vinegar and let boil for a minute or two.
Add the potatoes, onions, carrot, and bell pepper.
Let simmer until potatoes and carrots are cooked. Stir occasionally to thicken sauce.
Add 2 to 3 tablespoons of olive oil and stir when the mechado dish is almost done for added flavor
Serve hot with white rice.

Cooking Tip:

Pressure cook the beef with the beef stock for faster cooking time.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
1 hour

 

 

 

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