Filipino Beef Machado - Video

Beef Mechado (Diabetic-Friendly)

Classic Filipino tomato-based beef stew
Origin: Philippines

Serves: 4

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Ingredients
• 1 to 1.2 kg beef chuck or stewing beef, large cubes
• 2 tbsp neutral oil
• Salt and black pepper
• 1 large onion, sliced
• 4 cloves garlic, crushed
• 2 tbsp tomato purée
• 1 x 400 g tin chopped tomatoes, no added sugar
• 250 ml beef stock, low sodium
• 2 tbsp reduced-salt soy sauce or tamari
• 1 tbsp red wine vinegar or calamansi juice
• 2 bay leaves
• 1 tsp cracked black pepper
• Optional: 1 red pepper, sliced; 1 small carrot, chunky cut

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Method
1. Season beef lightly. Brown well in hot oil in batches. Remove and set aside.
2. In the same pot, cook onions with a pinch of salt until soft and lightly golden. Add garlic and cook briefly.
3. Stir in tomato purée and cook for 1 to 2 minutes until darker and sticky.
4. Add chopped tomatoes, stock, soy sauce, vinegar, bay leaves, and pepper. Scrape the pot well.
5. Return beef and juices. Bring to a gentle simmer.
6. Cover loosely and cook on low for 2 to 2½ hours, or oven 160°C fan 140°C for about 2½ hours.
7. Add peppers or carrot in the final 40 minutes if using.
8. Adjust seasoning. The sauce should be savoury with gentle acidity, not sweet.

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