Ingredients

• 700 g Stewing beef (e.g., chuck)
• 2 tablespoons Vegetable oil
• 4 cloves Garlic
• 1 large Onion
• 400 g (1 can) Crushed tomatoes
• 60 ml Soy sauce
• 30 ml Cane vinegar (or apple cider vinegar)
• 2 leaves Bay leaves
• 1 teaspoon Black peppercorns
• 500 ml Water or beef broth
• 2 medium Potatoes
• 2 medium Carrots
• 1 pepper Red bell pepper
• 100 g Green peas (frozen)
• 500 g Ube (purple yam)
• 100 ml Coconut milk
• 30 g Butter
• to taste Sugar
• to taste Salt
• 50 g Chicharon (fried pork rinds)
• 2 onions Green onions

Instructions

1. 1

   Brown the beef cubes in oil in a Dutch oven over medium-high heat. Remove beef and set aside.

2. 2

   In the same Dutch oven, sauté garlic and onion until translucent.

3. 3

   Return the beef to the Dutch oven. Add crushed tomatoes, soy sauce, vinegar, bay leaves, black peppercorns, and water (or broth). Bring to a boil.

4. 4

   Reduce heat, cover, and simmer for 1.5 to 2 hours, or until the beef is very tender.

5. 5

   Add potatoes and carrots. Continue cooking for 15-20 minutes, or until tender. Stir in red bell pepper and green peas, cook for 5 more minutes. Adjust seasoning.

6. 6

   While the mechado simmers, steam or boil the ube (purple yam) until very tender (about 20-25 minutes). Drain.

7. 7

   Mash the cooked ube with coconut milk, butter, salt, and a little sugar if desired, until smooth and uniform.

8. 8

   Serve the hot Beef Mechado over the purple ube purée, garnished with crushed chicharon and chopped green onions.