Cheesy Beef Mechado

INGREDIENTS
1 kg beef mechado cut
2 tbsp calamansi juice
3 tbsp soy sauce
1/4 cup cooking oil
2 cups carrot, cut into chunks
2 cups potato, cut into chunks
1 cup green bell pepper, cut into cubes
1/2 cup onion, chopped
1 tbsp minced garlic
4 cups water
1 piece beef broth cube
1/2 cup tomato paste
1 piece bay leaf
1 can, 370ml Angel KremQueso
PROCEDURE
- Marinate beef in calamansi juice, soy sauce and pepper. Cover and set aside to marinate for 30 minutes.
- In a medium size pot, heat oil and lightly fry or brown marinated beef. Set aside.
- Using the same oil, fry carrots, potatoes, and bell peppers. Drain excess and oil in a paper towel and set aside.
- In the same pot, saute onion and garlic until soft and aromatic. Add beef, water, broth cube tomato paste and bay leaf. Slowly simmer over medium heat for about 35 to 45 minutes or until beef is soft and tender.
- Stir in Angel Kremqueso and bring to a quick boil for 2 minutes. Add in vegetables and simmer for another 10 minutes. Best served with hot rice.