Pochero

Pochero is a complete all in one meal for a family get together or holidays. Every ingredient in this hearty tomato-sauce based stew appeals to everyone. Hefty yet tender beef chunks are nestled next to spicy Spanish chorizo. The vegetables are half of the stew and there’s a complete array of cabbages, green beans, potatoes, carrots and more.

Pochero (Filipino Beef Stew)

3-pounds beef stew meat, cubed

1 tablespoon Worcestershire sauce

2 tablespoon vegetable oil

6 cloves garlic, minced

1 large onion, chopped

1 cup celery, chopped

1 cup canned tomato sauce

3/4 cup canned tomato paste

6 cups beef broth

1 teaspoon salt

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon black pepper

2 large links Spanish chorizo, sliced

4 medium potatoes, peeled, quartered

1 large carrot, peeled, sliced

1 cup green beans, sliced

2 cups bok choy, washed, ends trimmed, coarsely sliced in 2-inch pieces

Garnish: 1/2 cup green onions, chopped

Marinate the beef pieces in the Worcestershire sauce. Cover with plastic wrap and refrigerate for at least 30 minutes to an hour.

In a heavy stock pot, over medium high heat, add the vegetable oil and saute the garlic, onions and celery. Pan fry the Spanish chorizo slices for 1 to 2 minutes to flavor the oil, then remove the chorizo and set aside.

Add the beef chunks, and pan sear for about 5 to 8 minutes until beef browns.

Add the tomato sauce and paste. Blend in the beef broth and stir well so the tomato sauces are incorporated. Season with salt, pepper, garlic and onion powders.

Bring sauce to a boil for 1 to 2 minutes, then lower heat to simmer. Cover pot and cook on slow fire till beef chunks are soft and fork-tender for about 2 hours. Stir every 20 to 30 minutes so the ingredients don’t stick to the bottom.

During last 30 minutes of cooking, add the potatoes and carrots. Cook them for about 20 minutes until softened. Add the green beans and cook for 8 minutes.

Add the bok choy and cabbage, cook for 3 to 5 minutes to soften. Add in the chorizo.

Garnish with chopped parsley. Serve hot with white rice.