Beef Mechado

Directions

1. 1
   Cut a thin incision in the center of each beef cubes and gently insert a strip of pork fat. Set aside.In a pot over medium heat, heat oil.
2. 2
   Add potatoes and carrots and cook until lightly browned.
3. 3
   Remove from pot and drain on paper towels.
4. 4
   Remove oil from pot except about 2 tablespoons.
5. 5
   Add onions and garlic and cook until limp.
6. 6
   Add beef and cook, stirring occasionally, until lightly browned.
7. 7
   Add lemon juice and soy sauce and continue to cook for about 2 to 3 minutes.
8. 8
   Add tomato sauce and water. Bring to a boil, skimming scum that may rise to top.
9. 9
   Add bay leaves. Lower heat, cover and cook for about 1-1/2 to 2 hours or until beef is tender. If drying out before beef is tender, add additional water in 1/2 cup increments as needed.
10. 10
    Add potatoes and carrots and continue to cook until potatoes are tender and sauce is reduced.
11. 11
    Add bell peppers and continue to cook for about 1 to 2 minutes or until tender-crisp. Season with salt and pepper to taste.
12. 12
    Serve hot.