I usually make this recipe the night before so that it’ll be ready for lunch and maybe even have leftovers for dinner. I use a Le Creuset dutch oven because it cooks evenly and the vegetables become tender but does not fall apart ( If you decide to make this dish, don’t forget to tag @cookingwithouttears on Instagram).
2 lbs stewing beef, cut into 2 inch cubes
1 whole garlic, mashed
1 onion, cubed
1 tbsp olive oil
1 cup tomato sauce
1 cup water
1/4 of a lemon, juiced
1/4 cup soy sauce, I highly recommend using Filipino brand soy sauce
1 tsp black peppercorns
3 pcs of bay leaves
3 carrots, peeled and cut ( about 2inches)
baby potatoes or russet potatoes( 2 inch cubes)
bell peppers, cut into 2 inch pieces
Over medium-high heat, heat up oil in a dutch oven. Add beef, garlic and onion. Cook until meat is browned and onions are tender. Add bay leaves, peppercorns, tomato sauce, water, soy sauce and lemon juice. Let it boil. Turn heat down to low-medium, add carrots and potatoes. Cook for 1 hour . Add bell peppers and cook for another 30 minutes or until meat is tender. Serve hot with rice !