Tuesday, December 18, 2012
A Filipino favorite. So simple to cook and fast. You can also cook this in a slow cooker for 4-6 hours. Just mix in all ingredients together and set to low heat and forget about it. Do your laundry, go out for a jog, do some gardening. Just as when you are ready for dinner, this delicious meal will bring the house to a storm! Enjoy!
1 kg Beef cuts cut into large cubed chunks (preferably Beef gravy meat as it has a bit of the fat)
1 cup Tomato Spaghetti Sauce
1 cup Tomato Puree
3 Peeled Carrots, cut into big chunks
3 Peeled Potatoes cut into quarters
1 cup green peas
1 cup button mushrooms (halved)
1 large head onion, quarted
8 cloves garlic, chopped
1 big red bell pepper or capsicum, cut into squares
150 grams of bacon, cubed
1 link Spanish chorizo, sliced thinly
Salt and Pepper to taste
Boil the beef cubes in at least 1 pitcher of water until tender then add in the potatoes and carrots. Boil when soft. Drain some water until there’s a bit of water at the bottom of the pan. Set aside.
In a separate pan, sauté with a bit of oil the chopped garlic, onions until transparent. Add in the chorizo, and bacon until golden brown. Add in the peas, mushrooms and capsicum. Pour in the tomato puree and tomato sauce and bring to a boil. Combine this with the beef and stir slowly until well coated with the sauce. Salt and pepper to taste.
Best served with rice. Enjoy!
(Usually tastes savoroso when aged a day or two. Refrigerate left overs and heat up on stove top when needed)