Beef stew often holds a cherished spot on dinner tables, yet it can sometimes feel stagnant and uninspiring. For those looking to revitalize their next batch, consider drawing inspiration from international cuisines. Today, let’s turn our attention to Filipino flavors for a remarkable twist. Incorporate tomato and soy sauces to infuse your beef stew with a vibrant and savory essence.
This approach originates from the traditional Filipino dish known as mechado. By integrating these umami-rich ingredients at the outset, including onion, garlic, bay leaves, black pepper, brown sugar, and water, you allow the flavors to fuse beautifully as they simmer. Typically, for a batch using 3 pounds of beef, aim for one 15-ounce can of tomato sauce and about ⅓ cup of soy sauce or tamari.
The depth of flavor comes from the significant glutamate content found in both tomato and soy sauces. Tomatoes contribute a hearty and robust taste, while soy sauce adds layers of umami interspersed with sweetness, sourness, and mild bitterness.
Tips for Introducing Filipino Flavors to Your Beef Stew
Incorporating tomato sauce and soy sauce elevates the savoriness of beef stew significantly. However, it’s crucial to understand that these changes alter the overall flavor profile compared to a traditional European beef stew. Many classic recipes rely heavily on beef broth and red wine, imparting their unique taste. Since Filipino mechado doesn’t include either broth or wine, those modifying their recipe with the tomato and soy combination should ensure to reduce other liquids appropriately for balanced flavors.
While enhancing the umami profile of your dish, avoid the common pitfalls of stew preparation. These include choosing the wrong cut of beef, overthickening the broth, and neglecting to skim off excess fat.
Why settle for the same old stew? Break the cycle and bring your meal to life with a simple addition of tomato sauce and soy sauce. It’s a straightforward tweak that can make a world of difference.
