Here’s a hearty Beef Mechado recipe 🇵🇭 — a Filipino beef stew braised in a tomato-based sauce with soy, citrus, and vegetables, giving it that rich, savory-tangy flavor. Perfect with steamed rice!
🍲 Beef Mechado
Ingredients
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2 lbs (900 g) beef chuck or brisket, cut into large cubes
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3 tbsp soy sauce
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3 tbsp calamansi juice (or lemon juice)
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3 tbsp cooking oil
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3 cloves garlic, minced
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1 large onion, chopped
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2 medium tomatoes, chopped (or 1 cup canned diced tomatoes)
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2 tbsp tomato paste
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2 cups beef broth (or water)
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2 medium carrots, cut into chunks
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2 medium potatoes, cut into chunks
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1 red bell pepper, sliced
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2 bay leaves
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1 tsp ground black pepper
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Salt, to taste
Instructions
1. Marinate the Beef
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In a bowl, combine beef cubes with soy sauce and calamansi (or lemon juice). Marinate for at least 30 minutes.
2. Sear the Beef
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Heat oil in a deep pot. Brown beef pieces on all sides, then set aside.
3. Build the Base
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In the same pot, sauté garlic and onion until softened.
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Add tomatoes and cook until softened. Stir in tomato paste.
4. Braise
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Return beef to the pot. Add beef broth, bay leaves, and black pepper.
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Bring to a boil, then lower heat and simmer 1.5–2 hours (or until beef is tender). Add water if needed.
5. Add Vegetables
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Add carrots and potatoes. Simmer another 20–25 minutes until tender.
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Stir in bell pepper in the last 5 minutes of cooking.
6. Serve
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Adjust seasoning with salt and pepper.
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Serve hot with steamed white rice.
✨ Tips & Variations
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For richer flavor, add a splash of fish sauce or Worcestershire sauce.
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Some versions include bacon or lard strips inserted into the beef for extra flavor (the traditional “mecha” style).
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Cook in a slow cooker on low for 6–8 hours for an easy, hands-off method.