Beef Mechado with Fresh Tomatoes

This has been one of my husband's favorite dishes that I cook for them. Everytime I would ask him what ulam does he want me to cook, he would always say Mechado.

Most Beef Mechado recipes I found online include tomato sauce, but for this version (the version I grew up eating), I use fresh tomatoes. 

It is also very simple to cook yet super yummy. It only takes time to tenderize the beef.

Ingredients: 

1 kg of beef, cut into big cubes (I prefer spare ribs)

1/4 cup of soy sauce

4-5 big tomatoes, cut into cubes

1 red onion, sliced

3 cloves garlic, minced

salt & ground pepper

2 medium potatoes, cut into big cubes

1 medium carrot, cut into 1 inch pieces

1 bell pepper, cut into big cubes (optional) or 2 pcs siling pansigang

Directions:

1. In a pan, put the first 6 ingredients all together. Put water enough to cover the beef. Cover and simmer for about 1 1/2 hours or until the beef is fork tender. Skim off as much scum as you can. Check the pot from time to time and add water if needed. You may also use pressure cooker for lesser cooking time. 

2. Add-in the potatoes and cook for about 10 minutes. 

3. Add the carrots and bell pepper or siling pansigang. Cook for 10 minutes more.

4. Add more salt and pepper if needed.

5. Serve hot and enjoy!