This is a traditional dish from the Philippines and Latin America. There are many variations depending on the country.
My sister loves the classic Filipino version, while I like to add green bell peppers. Others put some raisins and Cubans use olives and a wide array of spices for this dish. Be creative and do as you wish.
2 tablespoons oil
4 cloves garlic, chopped
1 small onion, chopped
1 1/2 lb minced beef
6 cups beef stock or water
1 medium potato, peeled and diced
1 small carrot, peeled and diced
1 cup tomato sauce
2 tablespoons fish sauce
Pepper to taste
In a deep saucepan, heat the oil under medium heat. Saute the garlic and onions for 2-3 minutes or until the onions are translucent. Add the beef and cook it for 8-10 minutes or until it is brown. Mix in the bay diced carrots and potatoes. Pour in the beef stock or water and add the bay leaf. Cook for another 10-15 minutes or until the potatoes and carrots are tender. Stir in the tomato sauce. Simmer for another 5 minutes or until you reach the desired consistency for the sauce. Season it with fish sauce and pepper. Serve warm with rice.
Photo Courtesy Of: @joefoodie