Machado (Filipino Beef Stew)

Ingredients

• 2.5 lb Chuck Roast (cut into roughly 2‑inch cubes, leave fat on)
• 3 lb Beef Short Ribs (bone‑in, left whole)
• 4 oz Pork Belly (sliced thick like bacon, then julienned)
• 12 cloves Garlic Cloves (8 for marinating, 4 minced later)
• 0.66 cup Soy Sauce (Filipino style like Silver Swan or Datu Puti; regular works)
• 0.25 cup Calamansi Juice (sweetened) (If unavailable, use fresh lemon juice)
• 1 tsp Ground Black Pepper (freshly ground)
• to taste Salt
• 3 Yukon Gold Potatoes (medium‑large, peeled and cut into thick quarter slices; keep submerged in water)
• 3 Carrots (large, peeled and thickly sliced)
• 1 Red Bell Pepper (seeded and cut into 1‑inch squares)
• 1 Yellow Bell Pepper (seeded and cut into 1‑inch squares)
• 1 Yellow Onion (large, diced)
• 4 tbsp Unsalted Butter (cut into pieces)
• 2 tbsp Brown Sugar
• 3 tbsp Tomato Paste
• 56 oz Canned San Marzano Tomatoes (whole peeled, crushed in pot)
• 2 tsp Fish Sauce
• 4 cup Beef Stock (preferably low‑sodium)
• 1 tbsp White Vinegar
• 2 Bay Leaves
• 1.5 tbsp Lemon Juice (freshly squeezed)
• 2 tbsp Green Onions (thinly sliced for garnish)

Instructions

1. Cut and Marinate the Beef

   Trim the chuck roast into roughly 2‑inch cubes, leave the fat on. Place the cubes together with the bone‑in short ribs in a large bowl. Smash 8 garlic cloves, add soy sauce, calamansi juice, ground pepper, and a pinch of salt. Massage the mixture into the meat until evenly coated.

   Time: PT10M

2. Marinate

   Cover the bowl with plastic wrap and refrigerate for at least 4 hours, up to 24 hours for maximum flavor.

   Time: PT4H

3. Prepare the Vegetables

   Peel and quarter the Yukon Gold potatoes; keep them submerged in water. Peel and thickly slice the carrots. Seed and cut the red and yellow bell peppers into 1‑inch squares. Dice the onion and mince the remaining 4 garlic cloves.

   Time: PT15M

4. Render Pork Belly

   Heat the Dutch oven over low‑medium heat. Add the sliced pork belly and cook, stirring occasionally, until the fat renders and the pieces become crisp and brown.

   Time: PT5M

   Temperature: Medium

5. Sear Potatoes and Carrots

   Increase heat to high until the pot lightly smokes. Add the drained potatoes and carrots, spreading them out to maximize surface contact. Sauté, stirring occasionally, until lightly browned (about 6‑7 minutes). Season with salt and transfer to a parchment‑lined sheet tray.

   Time: PT7M

   Temperature: High

6. Sear Bell Peppers

   In the same pot, add the red and yellow bell pepper pieces. Sauté for up to 3 minutes, just until lightly browned. Season with salt and move to the same tray as the potatoes and carrots.

   Time: PT3M

   Temperature: Medium‑High

7. Caramelize Onions and Brown Sugar

   Add 4 tbsp unsalted butter to the pot. Once melted, add the diced onion and a pinch of salt. Sauté for about 5 minutes until the onion softens. Sprinkle in 2 tbsp brown sugar, lower the heat, and cook, stirring occasionally, for 8‑10 minutes until the mixture caramelizes.

   Time: PT10M

   Temperature: Low

8. Add Garlic

   Stir in the minced garlic and cook for 30‑45 seconds until fragrant.

   Time: PT1M

   Temperature: Low

9. Sear the Beef

   Add enough cooking oil to coat the bottom of the pot and crank the heat to high. Working in batches, add the marinated beef and short ribs, searing each side for 2‑3 minutes until a deep brown crust forms. Transfer the browned meat to the tray with the vegetables.

   Time: PT15M

   Temperature: High

10. Cook Tomato Paste

    Reduce heat to low‑medium and stir in 3 tbsp tomato paste. Cook, stirring, for 3‑4 minutes until the paste turns a rust‑like color.

    Time: PT4M

    Temperature: Low‑Medium

11. Add Tomatoes and Stock

    Add the whole San Marzano tomatoes (including juice) and crush them with a spoon. Pour in 4 cups beef stock, then bring the mixture to a gentle boil.

    Time: PT5M

    Temperature: Medium

12. Season the Braising Liquid

    Stir in 2 tsp fish sauce, 1 tbsp white vinegar, 2 bay leaves, and adjust salt and pepper to taste. Optional: add a pinch of MSG for extra depth.

    Time: PT2M

13. Braise the Meat

    Return the seared beef, short ribs, rendered pork belly pieces, and the caramelized onion mixture to the pot. Stir to combine, cover with a lid, and let simmer gently for 2 hours 30 minutes to 3 hours, or until the meat is fork‑tender.

    Time: PT2H45M

    Temperature: Low

14. Reheat and Combine Vegetables

    While the stew is finishing, keep the seared potatoes, carrots, and peppers refrigerated. When the meat is tender, add the vegetables back to the pot and stir gently. Heat for another 5 minutes to meld flavors.

    Time: PT5M

    Temperature: Medium

15. Finish and Serve

    Stir in 1.5 tbsp fresh lemon juice for brightness. Adjust final seasoning with salt and pepper. Ladle the stew into bowls, garnish with sliced green onions, and serve hot over steamed rice.

    Time: PT5M

Nutrition Facts

Calories

1170

Protein

70g

Carbohydrates

80g

Fat

70g

Fiber

6g