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Machado (Filipino Beef Stew)
A rich, slow‑braised Filipino beef stew (Machado) packed with chuck, short ribs, pork belly, potatoes, carrots, peppers and a savory umami broth. Marinated in soy sauce, calamansi juice and spices, then braised until the meat falls apart. Perfect for holiday gatherings or comforting weeknight meals.
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Critical Success Points
- • Marinating the beef for at least 4 hours.
- • Rendering the pork belly to collect flavorful fat.
- • Searing the meat in batches to develop a deep crust.
- • Cooking the tomato paste until it darkens.
- • Braising low and slow until the meat is fork‑tender.
Safety Warnings
- • Handle hot oil and rendered pork fat carefully to avoid burns.
- • Ensure the stew reaches an internal temperature of at least 160°F (71°C) for food safety.
- • Use oven mitts when handling the hot Dutch oven.
- • Be cautious when deglazing with hot liquids; steam can cause burns.
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