Name: Mechado (Filipino Beef Stew)
Prep time: 20 min
Cook time: 2 h 45 min
Total time: 3 h 5 min
Yield: 6 servings
Ingredients: 1 tablespoon neutral oil, such as canola; 1 (3-pound) boneless beef chuck roast, trimmed and cut into 1 1/2-inch pieces; 1 medium yellow onion, thinly sliced (about 2 cups); 5 cloves garlic, minced; 3 cups water; 1 (15-ounce) can tomato sauce; 1/3 cup soy sauce or tamari; 1 tablespoon packed light or dark brown sugar; 3 dried bay leaves; 1/4 teaspoon freshly ground black pepper; 1 pound Yukon Gold potatoes (about 2 large or 4 medium), peeled and cut into 1-inch pieces; 8 ounces carrots (about 3 medium), peeled and cut crosswise into 1/2-inch pieces; 1 large red bell pepper, cut into 1-inch pieces (about 1 1/2 cups); Steamed white rice, for serving

Instructions

1
This recipe can be made entirely on the stovetop, or you can do Steps 5 and 7 in the oven. If using the oven, arrange a rack in the lower third of the oven and heat the oven to 325°F; make sure your pot is oven-safe.
2
Heat 1 tablespoon neutral oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Add half of the boneless beef chuck roast pieces and sear, stirring occasionally, until browned all over, 6 to 8 minutes. Transfer to a large plate. Add the remaining beef to the pot and repeat searing. Transfer all of the beef to the plate.
3
Reduce the heat to medium. Add 1 thinly sliced medium yellow onion and 5 minced garlic cloves to the pot. Cook until the onion is softened, 4 to 5 minutes. Stir in 3 cups water, 1 (15-ounce) can tomato sauce, 1/3 cup soy sauce, 1 tablespoon packed brown sugar, 3 dried bay leaves, and 1/4 teaspoon black pepper. Scrape up any browned bits from the bottom of the pot.
4
Return the beef chuck roast pieces and their accumulated juices to the pot and stir to combine. Bring to a boil over medium-high heat.
5
Cover and transfer the pot to the oven, or cover and reduce the heat to maintain a simmer. Cook for 1 hour and 20 minutes.
6
Stir in 1 pound peeled and chopped Yukon Gold potatoes and 8 ounces peeled and chopped carrots. Scatter 1 chopped large red bell pepper over the top.
7
Cover and return to the oven, or bring back to a simmer and cover again. Cook until the beef is very tender, about 1 hour more.
8
Remove and discard the bay leaves if desired. Serve with steamed white rice.
9
Storage: Leftovers can be refrigerated in an airtight container for up to 4 days, or frozen for up to 3 months.