In a bowl, combine the beef stew meat, soy sauce, and vinegar. Mix well, cover, and marinate for at least 30 minutes, or up to 2 hours for more flavor.
Fry the Potatoes:
While the beef marinates, heat oil in a frying pan over medium heat. Fry the sliced potatoes until golden brown and crispy, about 3-4 minutes per side. Remove from the pan and set aside on a paper towel to drain excess oil.
Sauté the Aromatics:
In a large pot or Dutch oven, heat 1 tablespoon of oil over medium heat. Add the chopped onion and minced garlic, cooking until softened and fragrant, about 3 minutes. Add the chopped tomatoes and cook for an additional 2 minutes, letting them break down into a saucy consistency.
Cook the Beef:
Add the marinated beef (with its marinade) to the pot and cook, stirring occasionally, for 5-7 minutes, allowing the beef to brown slightly.
Add the Sauce and Simmer:
Stir in the tomato paste, water (or beef broth), bay leaf, sugar (optional), and season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 1.5 to 2 hours, or until the beef is tender and the flavors have melded together.
Add the Potatoes and Olives:
When the beef is tender, gently fold in the fried potatoes and sliced green olives (if using). Simmer for another 10 minutes, allowing the potatoes to absorb the sauce and the olives to infuse their flavor.
Serve:
Remove the bay leaf and adjust the seasoning if necessary. Serve the BEEF Mechado with steamed white rice for a satisfying meal.
Serving and Storage Tips:
