Back to 6 servings stew 2 pounds beef chuck, cut into 1.5 to 2-inch cubes, chuck, shank or brisket work well marinade 0.5 cup soy sauce, low-sodium preferred; dark soy sauce is traditional 1 lemon, juice only; calamansi or lime can replace it 0.5 teaspoon kosher salt 0.25 teaspoon black pepper, freshly ground stew 2 tablespoons neutral oil, olive oil or canola also works 3 cloves garlic, minced 1 medium yellow onion, sliced 8 ounces tomato sauce, one 8-ounce can 1 cup beef broth, low-sodium 2 bay leaves vegetables 1 red bell pepper, seeded and chopped 1 russet potato, peeled and cubed 2 carrots, sliced into 1-inch rounds optional 1 tablespoon cornstarch, optional; mixed with 1 to 2 tablespoons water to thicken the sauce
Steps Clear checks Tap an ingredient or step to check it off.
1 Step 1: Toss the beef with the soy sauce, lemon juice, salt and pepper, then marinate in the refrigerator for at least 30 minutes, or up to overnight.2 Step 2: Heat the oil in a large Dutch oven or heavy pot over medium-high heat. Cook the garlic and onion for about 1 minute until soft and fragrant, then move them aside or remove.3 Step 3: Remove the beef from the marinade, reserving the marinade. Sear the beef in batches until browned on all sides, working in batches so it browns rather than steams. It does not need to cook through.4 Step 4: Return all the beef and the garlic and onion to the pot. Add the tomato sauce, beef broth, the reserved marinade, bay leaves and bell pepper. Bring to a boil, then cook for 5 minutes.5 Step 5: Reduce the heat to low, cover, and simmer for about 1 hour, stirring occasionally, until the beef is nearly tender. Add a splash of water if the sauce gets too thick.6 Step 6: Uncover, add the potatoes and carrots, and simmer on low for 30 to 45 minutes, until the beef is fork-tender and the vegetables are soft. The beef is fully cooked at an internal temperature of 160°F (71°C) and should break apart easily with a fork.7 Step 7: If the sauce is thinner than you like, stir the cornstarch slurry into the pot and simmer 1 to 2 minutes until thickened. Remove the bay leaves, taste, and season with salt and pepper.8 Step 8: Serve hot over steamed rice.getsaucepan.com/r/5cc76b14-012c-5cae-ac2f-fa44dba3b1ed
Cook this in Saucepan Mechado (Filipino Beef Stew) as one big step at a time. Hands free, with timers that ring.
Cook Mode. Big steps you can read from across the counter.Timers. Start one from the step that needs it.Your groceries. Send the ingredients to one list.What Saucepan does Free on iPhone. No ads.
Save from Instagram, TikTok or any site Tap Share on a Reel, a video or a recipe page. You get ingredients, steps, a photo and credit to the creator. Cook Mode with timers that ring One big step at a time, hands-free. Timers start from the step and ring across the room. What can I make tonight? Scan your grocery receipt and see which saved recipes you can cook with what you bought. Plan the week, shop one list Pick dinners from your own recipes and send everything to one grocery list, sorted by aisle. Share and follow Share with everyone, only friends, or anyone with the link. Follow cooks you like and post what you made. Fits your diet and allergies Set them once. Every recipe shows whether it fits and flags the one ingredient that does not, with a swap. Android is coming soon.
