Filipino Beef Mechado with Tomato Sauce and Potatoes

Heat 2 tablespoons of vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the beef chuck cubes on all sides for 5-7 minutes, working in batches if necessary, then remove the beef and set aside.

In the same pot, add the chopped onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for another 1 minute until fragrant.

Return the browned beef to the pot. Pour in the 15-ounce can of tomato sauce, 1 cup of beef broth, 2 tablespoons of soy sauce, and 1 tablespoon of vinegar. Season with 1/2 teaspoon of black pepper and 1/2 teaspoon of salt.

Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and let it simmer for 60 minutes, or until the beef is tender.

Add the 2 medium potatoes, cut into 1-inch cubes, to the pot. Stir gently to combine.

Continue to simmer, covered, for another 20-25 minutes, or until the potatoes are fork-tender and the sauce has thickened slightly.

Taste and adjust seasoning if needed. Serve hot with steamed rice.