Combine beef cubes with ¼ cup soy sauce and marinate in the fridge for 30 minutes to 2 hours to allow the marinade to penetrate the meat.
2 lbs beef chuck, ⅓ cup soy sauce
Heat 2 tablespoons pork lard or oil in a heavy-bottom pot or Dutch oven over medium-high heat. Add the beef in batches without crowding and sear each side for 3-4 minutes until browned. Remove beef and set aside.
2 lbs beef chuck, 3 tbsp pork lard
Add remaining 1 tablespoon oil to the pot. Sauté garlic and onion for 2-3 minutes until softened. Pour in remaining soy sauce to deglaze the pan and scrape up browned bits from the bottom.
6 cloves garlic, 1 medium onion, ⅓ cup soy sauce, 3 tbsp pork lard
Return the seared beef to the pot. Add tomato sauce, bay leaves, and beef broth. Bring to a boil, then reduce heat to maintain a gentle simmer at 180-200°F. Cover and cook for 90 minutes until the beef is fork-tender.
2 lbs beef chuck, 1 cup tomato sauce, 2 leaves bay leaves, 2 cups beef broth
Stir in potatoes and carrots. Simmer uncovered for 20 minutes until vegetables are tender. Remove from heat and stir in calamansi or lemon juice. Let rest for 10 minutes before serving.
3 medium potatoes, 2 medium carrots, 2 tbsp calamansi juice
