Mechado (Filipino Beef Stew)

A lot of Filipino stews share similarities, but each has its own character. Afritada uses chicken and usually has a lighter tomato base, while kaldereta is known for its richer flavor and sometimes includes liver spread. Menudo is usually made with pork, along with smaller diced vegetables. Mechado sits somewhere in between — still tomato-forward, but with tender beef chuck that makes it especially satisfying. It’s cozy, hearty, and one of the most comforting meals you can make.

• 1 tablespoon neutral oil, such as canola
• 1 (3-pound) boneless beef chuck roast
• 1 medium yellow onion, thinly sliced (about 2 cups)
• 5 cloves garlic, minced
• 3 cups water
• 1 (15-ounce) can tomato sauce
• 1/3 cup soy sauce or tamari
• 1 tablespoon packed light or dark brown sugar
• 3 dried bay leaves
• 1/4 teaspoon freshly ground black pepper
• 1 pound Yukon Gold potatoes (about 2 large or 4 medium)
• 8 ounces carrots (about 3 medium)
• 1 large red bell pepper, cut into 1-inch pieces (about 1 1/2 cups)
• Steamed white rice, for serving