Mechado Filipino Beef Stew

Mechado is the kind of dish that tells a story the moment it hits the table. This beloved Filipino beef stew traces its roots to Spanish influence, taking its name from mecha, or “wick,” a nod to the old technique of threading pork fat through lean beef to keep it juicy during a long, slow braise. While modern versions skip the larding, the spirit of the dish remains the same. A rich tomato base, savoury soy sauce, bright pops of calamansi, and hearty potatoes and carrots come together in a deeply comforting one-pot stew that’s as soulful as it is satisfying. 

Once the beef is browned, everything else is wonderfully hands-off. It’s a true one-pot stew where simple pantry staples do the heavy lifting, and time becomes the most important ingredient. No fussy techniques, no constant stirring, just a slow simmer that rewards patience with depth and richness.

That ease is exactly what makes mechado such a natural cold-weather weeknight-friendly comfort dish. The kitchen fills with the gentle aroma of tomatoes, garlic, bay leaf, and soy sauce bubbling away, the kind of scent that feels like a warm hug for the senses. The beef turns meltingly tender, the sauce thickens into something spoon-clinging and savoury, and suddenly you have a meal that begs to be ladled over hot rice on a dark, chilly evening.

Mechado Filipino Beef Stew (adapted by Kitchn)

Serves 6

1 Tbsp. neutral oil, such as canola
3-pounds boneless beef chuck roast/stewing beef, trimmed and cut into 1 1/2-inch pieces
1 medium yellow onion, thinly sliced 
5 cloves garlic, minced
3 cups water
1-3/4 cups prepared tomato sauce
1/3 cup soy sauce 
1 Tbsp. brown sugar
3 dried bay leaves
1/4 tsp. ground black pepper
1 lb. Yukon Gold potatoes (about 2 large or 4 medium), peeled and cut into 1-inch pieces
3 medium carrots, peeled and cut crosswise into 1/2-inch pieces
1 large red bell pepper, cut into 1-inch pieces 

lime or calamansi, juice for splashing (optional)

Steamed rice for serving

sliced green onions, red onions and hot sauce at the table

Note: This recipe can be made entirely on the stovetop, or you can do Steps 5 and 7 in the oven. If using the oven, arrange a rack in the lower third of the oven and heat the oven to 325°F; make sure your pot is oven-safe.

Note: I made 1-1/2 times recipe for a big batch with leftovers!

Heat 1 Tbsp. oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until hot. Add half of the boneless beef chuck roast pieces and sear, stirring occasionally, until browned all over about six to eight mins. Transfer to a large plate. Add the remaining beef to the pot and repeat searing. Transfer all of the beef to the plate.

Reduce the heat to medium. Add onions and garlic to the pot. Cook until the onion is softened, 4 to 5 minutes. Stir in water, tomato sauce, soy sauce, sugar, dried bay leaves, and ground black pepper. Scrape up any browned bits from the bottom of the pot.

Return the beef pieces and their juices to the pot and stir to combine. Bring to a boil over medium-high heat.

Cover and transfer the pot to the oven, or cover and reduce the heat to maintain a simmer. Cook for 1 hour and 20 minutes. Stir in potatoes and carrots. Scatter the chopped bell pepper over the top.

Cover and return to the oven, or bring back to a simmer and cover again. Cook until the beef is very tender, about an hour more.

Remove and discard the bay leaves. Brighten with a splash of citrus (optional)

Serve hot with steamed rice. Sumptious!

Mechado is the kind of stew that develops even better overnight, when the flavours have had time to deepen and mingle. So make a large batch- double the recipe and enjoy it with effortless pleasure the next day!  It’s unfussy, deeply satisfying, and quietly generous, the sort of dish that makes winter cooking feel less like a chore and more like self-care.

Leftover mash potatoes and steamed rice make a great duo base.
I love serving this with Rude Mama's hot sauce 🌶

Full Recipe:

Mechado Filipino Beef Stew (adapted by Kitchn)

Serves 6

1 Tbsp. neutral oil, such as canola
3-pounds boneless beef chuck roast/stewing beef, trimmed and cut into 1 1/2-inch pieces
1 medium yellow onion, thinly sliced 
5 cloves garlic, minced
3 cups water
1-3/4 cups prepared tomato sauce
1/3 cup soy sauce 
1 Tbsp. brown sugar
3 dried bay leaves
1/4 tsp. ground black pepper
1 lb. Yukon Gold potatoes (about 2 large or 4 medium), peeled and cut into 1-inch pieces
3 medium carrots, peeled and cut crosswise into 1/2-inch pieces
1 large red bell pepper, cut into 1-inch pieces 

lime or calamansi, juice for splashing (optional)

Steamed rice for serving

sliced green onions, red onions and hot sauce at the table

Note: This recipe can be made entirely on the stovetop, or you can do Steps 5 and 7 in the oven. If using the oven, arrange a rack in the lower third of the oven and heat the oven to 325°F; make sure your pot is oven-safe.

Heat 1 Tbsp. oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until hot. Add half of the boneless beef chuck roast pieces and sear, stirring occasionally, until browned all over about six to eight mins. Transfer to a large plate. Add the remaining beef to the pot and repeat searing. Transfer all of the beef to the plate.

Reduce the heat to medium. Add onions and garlic to the pot. Cook until the onion is softened. Stir in water, tomato sauce, soy sauce, sugar, dried bay leaves, and ground black pepper. Scrape up any browned bits from the bottom of the pot.

Return the beef chuck roast pieces and their juices to the pot and stir to combine. Bring to a boil over medium-high heat.

Cover and transfer the pot to the oven, or cover and reduce the heat to maintain a simmer. Cook for 1 hour and 20 minutes.

Stir in potatoes and carrots. Scatter the chopped bell pepper over the top.

Cover and return to the oven, or bring back to a simmer and cover again. Cook until the beef is very tender, about an hour more.

Remove and discard the bay leaves. Brighten flavour with a splash of citrus.

Serve hot with steamed rice and condiments at the table.

Best Ever New England Clam Chowder

There are certain dishes that feel like instant comfort, and for me New England Clam Chowder sits firmly at the top of that list especially during winter. I am a super fan of this classic for good reason. It delivers all the C elements of soup heaven in one bowl: creamy, clammy, and chunky in the best possible way. Each spoonful feels nostalgic and indulgent at the same time, with tender clams, soft potatoes, and a rich, velvety base that never goes out of style. And then there is the bacon. That smoky, savoury note weaves through the chowder and quietly takes it from excellent to unforgettable.

A great casual chowder to complement a weeknight meal (my boys' classmates go ga ga over this 😋) or as an elegant dinner prelude to entertain guests.

Best Ever New England Clam Chowder (adapted by The Cozy Cook)

Serves 6

4 strips thick-cut bacon 
2 Tbsp. butter
1 medium onion, diced
2 ribs celery, diced
3 cloves garlic, minced
1 tsp. tabasco sauce
1 tsp. Worcestershire sauce

½ tsp. each dried oregano and dried parsley
¼ tsp. each dried thyme and salt
1/8 tsp. each smoked paprika and ground black pepper
1/3 cup all-purpose flour
1 cup chicken broth
3 cups Half and Half (10%) cream
2 bottles (250 mL) clam juice
1 chicken bouillon cube
1 bay leaf
1 ¼ lbs. potatoes 
300 g frozen clams (thawed, rinsed and drained well) or ~ 500 g canned clams, juices reserved
Fresh parsley, cracked pepper and lemon wedges for serving

Cook the bacon in a 4.5-quart soup pot slowly over low heat. Once the bacon is cooked, set aside on a paper towel lined plate. Chop once cooled and leave 2 Tbsp. of bacon drippings. Wipe any dark spots from the pot but leave as much bacon remnants as you can, as that will add flavour to the soup.

Add butter to the pot over medium heat and use a wooden spoon to “clean” the bottom and sides of the pot. Add the diced onions and celery. Toss to coat and soften for 5-6 minutes. 

Add the garlic, hot sauce, Worcestershire sauce, and seasonings. Cook for 1 minute. Add the flour and cook for 2 minutes stirring continuously, until the raw flour smell is gone.

Add the chicken broth in small splashes, stirring continuously, and wiping the pan “clean” again as you do so. Add the half and half in the same manner. Stir in the chicken bouillon and add the bay leaf. Add the clam juice (and/or the juice from the canned clams to the soup NOTE: don’t add the clams yet. You want about 2 cups total clam juice.

Bring the soup to a gentle boil, then reduce to a simmer, so that its just gently bubbling. Simmer for 20 minutes, partially covered. Stir occasionally as it cooks, as the flour could settle on the bottom and burn.

Peel and dice the potatoes and add them to the soup. Bring back to a very gentle bubble and let the potatoes cook through for 20-25 minutes, until fork tender. Reduce heat to low. Stir in the clams (for frozen, I like to saute in a little butter and white wine beforehand) and let them heat through, about 5 minutes. Remove bay leaf.

Ladle soup into serving bowls and garnish with roughly chopped parsley, freshly cracked pepper, lemon wedge and chopped bacon.

New England Clam Chowder is more than just a soup. It is a reminder of why simple, well balanced ingredients endure for generations. When made with care, it is deeply satisfying without being fussy, hearty without being heavy. The creaminess comforts, the clams bring the sea, the chunks give it substance, and the bacon adds that divine smoky touch that keeps you coming back for another bowl. Serve it with good sour dough bread for an instant classic combo!

Does anyone still cook out of their instant pot in Dec 2025??? Here is a Instant Pot Clam Chowder recipe from my former post that worked super deliciously. Check it out, scroll down to mid section.

Instant Pot Clam Chowder

Full Recipe:

Best Ever New England Clam Chowder (adapted by The Cozy Cook)

Serves 6

4 strips thick-cut bacon 
2 Tbsp. butter
1 medium onion, diced
2 ribs celery, diced
3 cloves garlic, minced
1 tsp. tabasco sauce
1 tsp. Worcestershire sauce

½ tsp. each dried oregano and dried parsley
¼ tsp. each dried thyme and salt
1/8 tsp. each smoked paprika and ground black pepper
1/3 cup all-purpose flour
1 cup chicken broth
3 cups Half and Half (10%) cream
2 bottles (250 mL) clam juice
1 chicken bouillon cube
1 bay leaf
1 ¼ lbs. potatoes 
300 g frozen clams (thawed, rinsed and drained well) or ~ 500 g canned clams, juices reserved
Fresh parsley, cracked pepper and lemon wedges for serving

Cook the bacon in a 4.5-quart soup pot slowly over low heat. Once the bacon is cooked, set aside on a paper towel lined plate. Chop once cooled and leave 2 Tbsp. of bacon drippings.
Wipe any dark spots from the pot but leave as much bacon remnants as you can, as that will add flavour to the soup.

Add butter to the pot over medium heat and use a wooden spoon to “clean” the bottom and sides of the pot. Add the diced onions and celery. Toss to coat and soften for 5-6 minutes. Add the garlic, hot sauce, Worcestershire sauce, and seasonings. Cook for 1 minute. Add the flour and cook for 2 minutes stirring continuously, until the raw flour smell is gone.

Add the chicken broth in small splashes, stirring continuously, and wiping the pan “clean” again as you do so. Add the half and half in the same manner. Stir in the chicken bouillon and add the bay leaf. Add the clam juice (and/or the juice from the canned clams to the soup NOTE: don’t add the clams yet. You want about 2 cups total clam juice.

Bring the soup to a gentle boil, then reduce to a simmer, so that its just gently bubbling. Simmer for 20 minutes, partially covered. Stir occasionally as it cooks, as the flour could settle on the bottom and burn.

Peel and dice the potatoes and add them to the soup. Bring back to a very gentle bubble and let the potatoes cook through for 20-25 minutes, until fork tender. Reduce heat to low. Stir in the clams (for frozen, I like to saute in a little butter and white wine beforehand) and let them heat through, about 5 minutes. Remove bay leaf.

Ladle soup into serving bowls and garnish with roughly chopped parsley, freshly cracked pepper, lemon wedges and chopped bacon.

Celebrating Home, Heritage, and the Cookies That Connect Us

Reunited, and it feels so good 🎵🎶🎼🤗

We hadn’t seen some of these incredible women in so long, and gathering together again felt like coming home. There was something especially moving about celebrating in this setting- at One of A Kind’s 50th anniversary- scheduled on the brand-new Flavours Demo stage, a space built for sharing food, culture, and creativity.

Yes, I have been quietly working behind the scenes rebuilding and reimagining a new future at Newcomer Kitchen after a break, and it has not been anything short of exciting with the great little team we have- small but mighty 💪 and our leader who is a masterful storyteller and exudes passion from her heart 💗. Such honour to be part of this together!

Today, we offered something simple yet profoundly meaningful: cookies that carry our stories. Each alumna from Newcomer Kitchen brought forward a favourite cookie- one that reminded her of home, of the people she loves, and of the path that brought her to Canada.

These aren’t just recipes. They are memories held in dough, courage passed down through generations, and community formed one bite at a time. As each woman spoke, the room filled with nostalgia, laughter, and that unmistakable feeling of belonging. Their stories- of arrival, resilience, and renewal- reminded us why food is such a powerful connector.

Our storytellers were extraordinary. They shared their journeys with honesty and heart, and we were honoured to witness how Newcomer Kitchen has woven into their new beginnings.

The cookie map began as a playful idea and quickly became a beautiful way to show how far our flavours travel. We invited guests to share their favourite cookie and where it originated on the map (what a fun "science project" it was for me piecing it together with a panel for cookie hashtags on one side #bakeabetterworld #cookieconversations #thepowerofcookies, and Cookie Wishes on the other- May your cookies bring you connections! 

With Cookie Monster as our mascot 🍪🤗

Together, the map shows a world of traditions, memories, and journeys that now meet here in Canada. It is a reminder that a simple cookie can carry home with it, and when we share these treats, we also share pieces of who we are.

Now we invite you to be part of the Great Canadian Cookie Exchange. Share your cookie stories, your family favourites, and the treats that bring you comfort. Let’s keep these cookie conversations going and pass a little sweetness forward. 🍪🍪🍪

 Stay tuned for more exciting news from Newcomer Kitchen as we break for the holidays and emerge new and improved in 2026 🥳🎊!

The Mirror Within: On Mindfulness, AI, and the Art of Seeing...

I’ve been thinking a lot about reflection- how we see ourselves, what we notice, and what we overlook. Two very different films I watched recently- one a meditation on simplicity, the other a haunting look at technology- became unexpected mirrors. Each held up a lens to awareness: one through the rhythm of daily rituals, the other through the restless pulse of innovation. Together, they reminded me that whether in solitude or in connective networks, our truest discoveries often begin in the still space between seeing and being seen.

Friday, I had a perfect night with my close girlfriends over for sushi dinner, desserts and a movie- Perfect Days.

In this Japanese film by Wim Wenders, Hirayama leads a life of quiet repetition- cleaning toilets, tending to small rituals that bring him peace. Music, books, and photographs punctuate his solitude, revealing a life rich not in possessions but in presence.

There is something profound in the way he notices: light filtering through trees, the shape of shadows, the sound of wind. His world invites us to slow down from our bustle lives- to be still enough to truly see.

Today, as I raked leaves, I listened to their crisp rustle beneath the rake, my hands, and beneath my head as I laid down in a pile for a while watching more loose leaves fall, drift and nestle 🍂🔆.

Stillness isn’t silence. It’s awareness.

It’s remembering that beauty never leaves- we just forget to look.

The other film was Hulu's A Murder at the End of the World. This series knocked my socks out of the ballpark. It came at the crux of my deep dive into AI- just as I’m wrapping up a month of intense learning, from exploring how AI is shaping the future of e-learning, to completing LinkedIn certification courses, to attending the recent Wise Summit, where AI was described as the mirror of our collective consciousness.

With responsible AI and ethics being at the forefront of my interests, this series hit home. It extends the conversation into unsettling yet necessary territory- as the tech race for optimization and deployment accelerates, how deeply do we really understand what we’re creating? What is truly safe, and what only appears to be? Even with guardrails in place, can AI still drift toward deviance- subtly, innocently- just as the film suggested?

At its core, the problem began with love- Andy’s creation born from his fractured relationships with his wife and son- and it ended with love, through Darby’s relentless pursuit of truth and connection. It’s a reminder that the dangers of technology are not born in the code, but in the human heart behind it.

As we grow more reliant on AI as assistant, sounding board, and companion, the question isn’t only what AI can do for us, but what it reflects back to us. Our intentions, our blind spots, our capacity for empathy- and perhaps, our own fragility.

Disclaimer* this image was not the compact I dropped. 

The day after, something strange happened. I forgot my compact mirror at home- a small detail, yet it has never happened when I'm out. The next day, while putting on my makeup, that same mirror slipped from my hands and shattered into pieces. 

I don’t believe it was a coincidence.

For weeks, as I had been immersed in the world of AI- the phrase “the mirror of our consciousness” to describe artificial intelligence from thought leaders at the recent WISE Summit stayed with me. It echoed through every conversation, every reflection, and now, perhaps, through this moment of broken glass.

When a mirror breaks, it can feel like bad luck or something has been lost- an image, a certainty, a surface we once trusted to show us who we are. But maybe it’s not loss at all. Maybe it’s an invitation to see differently.

I began to wonder: was that shattered mirror a sign that I was no longer meant to see myself only through the surface reflection? That perhaps it’s time to look deeper- beneath the physical, beneath the roles, beneath even the technologies that now mirror us so powerfully. It’s as if the universe said: “You no longer need this literal mirror- because you’re beginning to see with deeper eyes.”

AI, in its own way, is a reflection too. It absorbs our data, our biases, our brilliance, and our shadows. It learns from us, becoming a mirror of our collective consciousness- both the light and the dark. Watching A Murder at the End of the World made me question not only how AI behaves, but what it reveals about us: our intentions, our blind spots, our capacity for love and harm.

The problem in the series began with love- flawed and human- and the answer ended with love, through truth and compassion. That feels true for us as well.

We are entering an age where the boundaries between human and machine are blurring, where reflection is no longer a solitary act but a global one. Yet before we can build responsibly, we must see responsibly. And that begins not with technology, but with the mirror within- the courage to look at our own consciousness and ask what is ready to break, and what is ready to emerge.

Perhaps my broken mirror wasn’t bad luck, but a symbol of transformation- a reminder that the truest reflection doesn’t come from glass or code, but from awareness itself.

As we move into this new world, I carry that hope: that awakening is not just possible, but inevitable. That through each small act of self-awareness- to trust the unseen reflection that lives within all of us, we help build a more ethical, compassionate, and conscious world.

“We but mirror the world. All the tendencies present in the outer world are to be found in the world of our body. If we could change ourselves, the tendencies in the world would also change. As a man changes his own nature, so does the attitude of the world change towards him. This is the divine mystery supreme. A wonderful thing it is and the source of our happiness. We need not wait to see what others do.” – Mahatma Gandhi

*************

Here in Greece, where old stone doors have stood for centuries, I’m reminded that AI stands as the door between imagination and reality; once opened, the future rushes in leading us to new worlds of possibility. Get ready for a magic carpet ride 💫

"Learn the rules like a pro, so you can break them like an artist"- Picasso 🎨🖌 #gooutthereandcreate

Perhaps that’s the real art of reflection- not to capture our likeness, but to reveal our becoming. Whether through the fall of a leaf or the flicker of a screen, life keeps offering us mirrors- some gentle, some shattering- inviting us to look closer, to look inward.

In a world that moves faster than our hearts sometimes can, mindfulness becomes an act of quiet rebellion, and awareness, a form of love.

Maybe that’s what both films- and that broken mirror- were whispering all along: that in learning to truly see, we remember what it means to be alive 🙏.

Cantonese Borscht 羅宋湯

If you’ve ever eaten at a Hong Kong café, you’ve probably come across Cantonese borscht 羅宋湯- that comforting bowl of tomato soup that always seems to proceed your main dish and best served alongside a cuppa' HK milk tea. It’s rich, tangy, and full of chunky vegetables- the kind of soup that instantly feels like home.

But wait… borscht? Isn’t that an Eastern European soup made with beets? You’re absolutely right! The original version is famous for its deep ruby color. But in Hong Kong, they’ve made it their own. Instead of beets, ripe tomatoes are cooked to create a bright, savoury broth that reflects the city’s East-meets-West story- a little nostalgic, a little global, and entirely delicious. This humble soup tells the story of Hong Kong’s unique cha chaan teng café culture- how local chefs took Western dishes and reimagined them through a Cantonese lens. 

It was a recent visit to a cha chaan teng with my second son for lunch and watching him devour this soup- that reminded me just how simple it is to make at home and why I haven't made it already. It’s cozy, nourishing, and absolutely perfect for fall weather 🍂🥣.

Cantonese Borscht 羅宋湯 (adapted from Made with Lau)

Serves 4 (double recipe for even better-tasting leftovers)

1 lb. stew beef chunks or spare ribs

2 Tbsp. oil
1-inch ginger, smashed and minced
3 cloves garlic, minced

1 red onion, cut into large dice

4 tomatoes, divided (3 tomates, quartered then halved, 1 tomato, diced)
2 potatoes, cut into bite-sized pieces
2 carrots, diced
1 to 2 chili peppers, diced or use 1/4 to 1/2 tsp. cayenne powder
3 stalks celery, diced

1/3 cup ketchup

1/4 tsp. ground black pepper

2 cups chicken broth

1 can (284 mL) condensed tomato soup

9 cups water
1 lb. green cabbage, cored and cut into bite sized pieces

1/2 lemon
2 bay leaves
1 tsp. salt
2 Tbsp. sugar

Add the meat to a skillet/wok or pot with 4 cups of water and bring it to a boil. Let it simmer for 30 seconds to release the scum; remove into a bowl with a slotted spoon, discard water and quickly clean the wok or pot.

Meanwhile, start to boil 10 cups water in a separate pot or kettle. Dry your skillet/wok if needed, then set the heat to low. Add oil, when warm add ginger and garlic. Stir-fry until fragrant. Add onions and stir-fry for 20 seconds. Add the smaller, diced tomatoes and cook for about 30 seconds. Add potatoes and carrots- stir fry for 30 seconds. Note: The natural moisture from the tomatoes keeps everything from burning, so don’t be afraid to turn up the heat to medium or high. The higher temperature helps cook off the excess liquid so your ingredients can stir-fry instead of steam. Add the rest of the tomatoes and chili peppers. Stir-fry for about 30 seconds, then add the celery. Mix in ketchup. 

I highly reco cooking with pork lard (high smoke point) for flavour

Add the parboiled beef/spare ribs. Season with black pepper and stir. 

Turn the heat off to safely transfer all the ingredients into a large soup pot.

Add chicken broth and can of tomato soup, then turn the heat on to high. Add the boiled water, then stir well. Add the cabbage, bay leaves, and lemon. Cover and bring everything to a boil. 

To deepen the tomato flavour, add a can of condensed tomato soup

Turn the heat down to medium-low and uncover the pot to stir. Cover, and let simmer for two hours. Season with salt and sugar. Taste and adjust the seasoning to your liking. Enjoy! 

Tip: The flavours will deepen and get richer after a day or two in the fridge, so always make more!

So hearty and nutritious as it's delicious!

Change up your weeknight dinner with this Cantonese Borscht- a simple, cozy recipe perfect for crisp fall days or whenever you’re craving a taste of Hong Kong comfort.

Full Recipe:

Cantonese Borscht 羅宋湯 (adapted from Made with Lau)

Serves 4 (double recipe for leftovers)

1 lb. stew beef chunks or spare ribs

2 Tbsp. oil
1-inch ginger, smashed and minced
3 cloves garlic, minced

1 red onion, cut into large dice

4 tomatoes, divided (3 tomates, quartered then halved, 1 tomato, diced)
2 potatoes, cut into bite-sized pieces
2 carrots, diced
1 to 2 chili peppers, diced or use 1/4 to 1/2 tsp. cayenne powder
3 stalks celery, diced

1/3 cup ketchup

1/4 tsp. ground black pepper

2 cups chicken broth

1 can (284 mL) condensed tomato soup

9 cups water
1 lb. green cabbage, cored and cut into bite sized pieces

1/2 lemon
2 bay leaves
1 tsp. salt
2 Tbsp. sugar

Add the meat to a skillet/wok or pot with 4 cups of water and bring it to a boil. Let it simmer for 30 seconds to release the scum; remove into a bowl with a slotted spoon, discard water and quickly clean the wok or pot.

Meanwhile, start to boil 10 cups water in a separate pot or kettle. Dry your skillet/wok if needed, then set the heat to low. Add oil, when warm add ginger and garlic. Stir-fry until fragrant. Add onions and stir-fry for 20 seconds. Add the smaller, diced tomatoes and cook for about 30 seconds. Add potatoes and carrots- stir fry for 30 seconds. Note: The natural moisture from the tomatoes keeps everything from burning, so don’t be afraid to turn up the heat to medium or high. The higher temperature helps cook off the excess liquid so your ingredients can stir-fry instead of steam. Add the rest of the tomatoes and chili peppers. Stir-fry for about 30 seconds, then add the celery. Mix in ketchup. Add the parboiled beef/spare ribs. Season with black pepper and stir. Turn the heat off to safely transfer all the ingredients into a large soup pot.

Add chicken broth and can of tomato soup, then turn the heat on to high. Add the boiled water, then stir well. Add the cabbage, bay leaves, and lemon. Cover and bring everything to a boil. Turn the heat down to medium-low and uncover the pot to stir. Cover, and let simmer for two hours. Season with salt and sugar. Taste and adjust the seasoning. 

Tip: The flavours will deepen and get richer after a day or two in the fridge.