Beef Stew with a Wick (Mechado) |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4-6 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 2 to 3-pounds lean beef (rolled roast, chuck steak or London broil) | juice of one lemon | 4 to 5 tablespoons soy sauce |
| 2 strips bacon | 1 bay leaf | 8-ounce can tomato sauce |
| 3 tablespoons sherry | 3 cloves crushed garlic | salt to taste |
| 2 cups water | 2 to 3 tablespoons flour | 2 tablespoons butter |
| 1 teaspoon chopped pimento | 4 big onions, quartered | 6 potatoes, quartered |
| 1 | Marinate beef in lemon juice and soy sauce. Make 2 lengthwise slits in the meat and insert the bacon stips. In a large pot, brown the meat, then add the bay leaf, tomato sauce, the marinade, sherry, garlic, salt and water. Cover the pot and simmer until the beef is tender. Remove meat and slice. Thicken sauce with flour and butter. Add pimento, onions and potatoes with the meat to the thickened sauce. Serve hot. |