Beef Mechado (Beef Stew in Tomatoes) Recipe Video
Ingredients
| Beef | 500 Gram (Fatty beef cuts are better) | |
| Tomatoes | 3 Medium, chopped | |
| Potatoes | 3 Medium, cubed | |
| Carrots | 2 Medium, chopped | |
| Red onion | 1 , chopped | |
| Green bell pepper | 2 Medium, cut into medium pieces | |
| Tomato sauce | 1 1⁄2 Cup (24 tbs) | |
| Mushroom | 1 Can (10 oz) | |
| Garlic | 3 Clove (15 gm) | |
| Soy sauce | 1 Tablespoon | |
| Vegetable oil | 2 Tablespoon | |
| Water | 1 Cup (16 tbs) | |
| Salt | To Taste | |
| Pepper | To Taste | |
| Green peas | 1 Cup (16 tbs) |
Nutrition Facts
Serving size
Calories 737 Calories from Fat 230
% Daily Value*
Total Fat 26 g39.3%
Saturated Fat 7.4 g37.2%
Trans Fat 0 g
Cholesterol 82.3 mg27.4%
Sodium 1117.7 mg46.6%
Total Carbohydrates 97 g32.2%
Dietary Fiber 14.4 g57.6%
Sugars 38.1 g
Protein 41 g82.1%
Vitamin A 188.7% Vitamin C 291.7%
Calcium 13.1% Iron 37.7%
*Based on a 2000 Calorie diet
Directions
1. In a pan, heat the vegetable oil.
2. Sauté the onions and garlic in the oil.
3. Add the tomatoes and sauté well.
4. Drop the beef cubes in the pan. Stir well.
5. Season with black pepper.
6. Empty the entire jar of tomato sauce. Stir well.
7. Add a cup of water and pressure cook for 30 minutes on medium heat.
8. After 30 minutes, release pressure before cooking.
9. Drizzle in the soy sauce and add potatoes and carrots.
10. Season with salt and simmer it covered for 10 minutes.
11. Add green bell pepper, mushrooms and green peas and give it a stir. Simmer covered for another 10 minutes.
SERVING
12. Serve over steamed white rice
Chef
