For the Beef:

• Beef Chuck Roast or Brisket: 2 lbs (approx. 900g), cut into 1.5 to 2-inch cubes. These cuts are ideal for slow cooking, becoming incredibly tender.
• Pork Fat (Optional, for traditional “Mitsa”): 2-3 oz (approx. 50-85g), cut into small strips. If omitting, you may need a bit more cooking oil.
• Cooking Oil: 2-3 tablespoons (e.g., vegetable, canola, or light olive oil), more if not using pork fat.
• Salt: 1 teaspoon, for searing the beef, plus more to taste later.
• Freshly Ground Black Pepper: ½ teaspoon, for searing the beef, plus more to taste later.

Aromatics & Flavor Base:

• Large Yellow Onion: 1, chopped (about 1.5 cups)
• Garlic: 6-8 cloves, minced (about 2-3 tablespoons)
• Bay Leaves: 3-4 dried leaves
• Soy Sauce: ¼ cup (use a good quality Filipino or Japanese soy sauce)
• Calamansi Juice or Lemon Juice: 2-3 tablespoons (freshly squeezed is best)
• Tomato Sauce: 1 can (15 oz / 425g), plain
• Tomato Paste: 2 tablespoons, for depth of flavor and color

Vegetables:

• Potatoes: 2 medium (about 1 lb / 450g), peeled and cut into 1.5-inch chunks
• Carrots: 2-3 medium (about ¾ lb / 340g), peeled and cut into 1-inch thick rounds or chunks
• Red Bell Pepper: 1 large, seeded and cut into 1-inch squares or strips
• Green Bell Pepper: 1 large, seeded and cut into 1-inch squares or strips
• Green Peas (Optional): ½ cup, frozen or fresh

Liquid & Seasoning:

• Beef Broth or Water: 2-3 cups, or enough to mostly cover the beef during simmering. (Using broth adds more flavor)
• Patis (Fish Sauce) (Optional): 1 teaspoon, for an extra umami kick.
• Sugar (Optional): ½ to 1 teaspoon, to balance the acidity of the tomatoes.
• Salt and Freshly Ground Black Pepper: To taste, for final seasoning.