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Beef Mechado

Beef Mechado
YIELDS
6 servings

Christina Sepidoza of Wilbur & Sabastian’s Bistro.

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Ingredients

2 ¼
lb(s) stewing beef, cubed
1
cup red wine
½
cup brown sugar
8
fresh bay leaves
12
peppercorns, crushed
2
Tbsp Spanish paprika
4
Tbsp canola oil
3
red peppers, sliced
3
green peppers, sliced
2
large onions, sliced
1
bulb garlic, peeled and crushed
4
stalks celery, finely chopped
1
sprig fresh thyme
2
carrots, chopped
2
(28-oz) cans diced tomatoes
1
(16-oz) can tomato paste
green olives
salt, to taste
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Directions

Step 1

To make a marinade for the beef, stir together red wine, brown sugar, bay leaves, peppercorns, and smoked paprika in a large airtight container.

Step 2

Add the beef, making sure it is entirely submerged; cover and refrigerate for 24-96 hours.

Step 3

When ready to use, strain beef from marinade; reserve marinade.

Step 4

In a medium pan, heat 2 tablespoons of oil over medium heat.

Step 5

Add half of stewing beef to the pan; stir and cook for 4-5 minutes, or until all sides are brown.

Step 6

Remove beef from the pan and set aside; repeat until all beef is browned.

Step 7

Warm 2 tablespoons of oil in a large pot over low heat. Add red and green peppers, onion, garlic, celery, thyme, and carrots; stir and cook for 5-8 minutes, or until onions are soft and translucent.

Step 8

Add browned beef, reserved marinade, diced tomatoes, and 3 ½ cups of water and increase heat to medium.

Step 9

Once pot comes to a simmer, reduce heat to low, cover and cook for 3-5 hours, or until the meat is fork tender and cooked through; stir occasionally to prevent meat from burning.

Step 10

Add tomato paste to thicken a few minutes prior to serving; season with salt and pepper, to taste. If the mechado tastes too acidic, add sugar, to taste.

Step 11

Serve mechado in shallow bowls garnished with green olives.

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