In a large bowl, combine the beef chunks, soy sauce, lemon juice, minced garlic, and ground black pepper. Toss everything together and let it marinate for at least 30 minutes, or preferably overnight for deeper flavor.
Cook the Beef:
Heat a bit of oil in a large pot over medium heat. Add the marinated beef chunks and sauté for a few minutes until the beef is browned on all sides.
Add Onions and Carrots:
Add the sliced onion and carrots to the pot. Sauté for about 2-3 minutes until the onions are softened.
Simmer the Mechado:
Pour in enough water to cover the beef. Bring it to a boil, then lower the heat to a simmer. Cover the pot and cook for 1-1.5 hours, or until the beef is tender and the flavors are well developed. Add more water if necessary to maintain the desired sauce consistency.
Season and Serve:
Once the beef is tender and the sauce has thickened slightly, taste and adjust the seasoning if needed. Serve the Beef Mechado hot with steamed rice.
Serving and Storage Tips:
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