In a large pot, heat some oil over medium heat. Sauté the onions and garlic until fragrant.
Add the beef chunks and brown on all sides.
Pour in the crushed tomatoes, beef broth, soy sauce, vinegar, bay leaf, salt, and pepper. Stir to combine.
Bring the mixture to a boil, then reduce heat to low. Cover and simmer for about 1.5 to 2 hours or until the beef is tender.
If using potatoes and carrots, add them to the pot about 30 minutes before the Mechado is done cooking.
Adjust the seasoning if needed. Remove the bay leaf before serving.
Serve hot over steamed rice and enjoy!
