Simple Beef Mechado

Heat the oil in a large pot over medium-high heat. Add the beef cubes and sear them on all sides until browned. This step helps lock in the flavors.

Cook the aromatics
Add the chopped onion and minced garlic to the pot. Cook until softened and fragrant, about 3-4 minutes. Add the chopped tomato and cook for another 2-3 minutes until it breaks down.

Add the liquids and seasonings
Pour in the soy sauce, tomato sauce, and water or beef broth. Stir well, then add the sugar and bay leaf. Season with salt and pepper to taste.

Simmer
Lower the heat to medium-low, cover the pot, and simmer for 1.5-2 hours or until the beef is tender and the sauce has thickened. Stir occasionally and add more water or broth if the sauce gets too thick.

Cook the potatoes (optional)
While the beef is simmering, you can fry the potato slices in a separate pan until golden brown and crispy, then set aside.

Finish the dish
Once the beef is tender, check the seasoning and adjust with more salt and pepper if needed. If using, stir in the green olives.

Serve
Serve the beef mechado over steamed rice, and top with the fried potatoes if desired. Enjoy!

Serving and Storage Tips: