If you’re looking for a hearty, comforting dish that feels like a warm hug in a bowl, Simple Beef Mechado is your answer. This Filipino classic brings together tender beef, bright vegetables, and a savory tomato-based sauce that’s both tangy and deeply satisfying. Perfect for family dinners or special gatherings, it’s a recipe that transforms everyday ingredients into something truly memorable. Whether you’re new to Filipino cuisine Main Course.
Ingredients You’ll Need
The magic of Simple Beef Mechado lies in its straightforward ingredient list, where every item plays a vital role. From the richness of beef to the zing of calamansi or lemon, each element adds depth, color, and that unmistakable Filipino flavor you’ll crave again and again.
- Beef chuck or brisket (2 pounds): Choose these cuts for their marbling and tenderness—they soak up all the flavors beautifully as they simmer.
- Vegetable oil (3 tablespoons): A neutral oil helps brown the meat and build a rich base for the sauce.
- Onion (1 medium, chopped): This aromatic forms the backbone of the savory flavor profile.
- Garlic (4 cloves, minced): Essential for that unmistakable Filipino depth and aroma.
- Tomatoes (2 medium, chopped, or 1 cup canned crushed tomatoes): Fresh or canned, they provide the stew’s signature tangy richness.
- Soy sauce (2 tablespoons): Brings umami and a touch of salt; opt for gluten-free tamari if needed.
- Calamansi juice or lemon juice (2 tablespoons): Adds brightness and a gentle citrus kick that balances the richness.
- Tomato sauce (1/4 cup): Gives the stew its deep red color and a smooth, velvety texture.
- Beef broth or water (2 cups): Broth gives more flavor, but water works in a pinch—either way, it’s what makes the sauce so sippable.
- Potatoes (2 medium, peeled and quartered): These soak up the sauce and add bulk, making the dish extra filling.
- Carrots (2 medium, cut into chunks): Sweet and tender, they complement the beef and potatoes perfectly.
- Red bell pepper (1, sliced): For a pop of color and a subtle sweetness at the end.
- Bay leaves (2): Just a couple lend an earthy, aromatic note that rounds everything out.
- Salt (1 teaspoon): Essential for bringing all the flavors together.
- Black pepper (1/2 teaspoon): A little heat goes a long way in enhancing the stew’s complexity.
- Fish sauce (1 tablespoon, optional): Adds that classic Filipino umami; use it if you want a deeper, more traditional flavor.
- Fresh parsley (for garnish): A sprinkle of green to brighten up the finished dish.
How to Make Simple Beef Mechado
Step 1: Brown the Beef
To kick things off, heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add your beef chunks and brown them on all sides—this step is key for building those deep, savory flavors that make Simple Beef Mechado so irresistible. Once the meat has a nice caramelized crust, remove it from the pot and set aside for later.
Step 2: Sauté the Aromatics
In the same pot (don’t clean it out—you want those tasty brown bits!), toss in the chopped onion and minced garlic. Sauté until they’re fragrant and translucent, which should only take about two minutes. This forms the savory base that will anchor the entire stew.
Step 3: Add the Tomatoes and Sauces
Next, add the chopped tomatoes (or canned crushed tomatoes) and cook until they start to break down and meld with the aromatics. Stir in the soy sauce, calamansi or lemon juice, and tomato sauce, letting everything bubble together for a minute to create a rich, vibrant foundation for your Simple Beef Mechado.
Step 4: Simmer the Beef
Return the browned beef to the pot, nestling it into the saucy mixture. Pour in the beef broth or water, then add bay leaves, salt, and black pepper. Bring everything to a gentle boil, then lower the heat, cover, and let it simmer for 1 1/2 to 2 hours. This slow simmer is the secret to melt-in-your-mouth beef and a sauce that’s deeply infused with flavor.
Step 5: Add the Vegetables
Once the beef is wonderfully tender, toss in the potatoes and carrots. Let them cook gently for about 20 minutes, until they’re fork-tender and have absorbed some of that delicious sauce. This is where Simple Beef Mechado starts to look and smell like the classic Filipino stew you know and love.
Step 6: Finish with Bell Pepper and Seasonings
Stir in the red bell pepper and, if you’re using it, the fish sauce. Let the stew simmer for another five minutes—just enough to soften the peppers without losing their color and crunch. Taste and adjust the seasoning, then get ready for the best part: serving!
How to Serve Simple Beef Mechado
Garnishes
A final flourish of fresh parsley does wonders for both flavor and presentation. The bright green contrasts beautifully with the rich, red sauce, making your Simple Beef Mechado look as inviting as it tastes. You can also add a little extra cracked black pepper or a squeeze of calamansi for a fresh, zesty finish.
Side Dishes
Traditionally, this stew is served with a generous helping of steamed white rice—it’s the perfect canvas for soaking up every drop of the savory, tangy sauce. For a healthier twist, try brown rice or even a side of garlicky sautéed greens. Don’t forget to set out extra calamansi or lemon wedges for those who love a citrusy kick.
Creative Ways to Present
Simple Beef Mechado shines as a family-style main, but you can get playful with presentation! Serve it in individual mini cocottes for a cozy dinner party, or ladle it over mashed potatoes for a fusion twist. For potlucks, keep it warm in a slow cooker and let guests help themselves—it’s a guaranteed crowd-pleaser.
Make Ahead and Storage
Storing Leftovers
Simple Beef Mechado tastes even better the next day, as the flavors continue to meld. Cool leftovers completely, then store them in an airtight container in the fridge for up to four days. The sauce will thicken as it sits, making each reheated bite extra rich and satisfying.
Freezing
This stew freezes beautifully. Once cooled, portion Simple Beef Mechado into freezer-safe containers or resealable bags, leaving a little room for expansion. It’ll keep for up to three months. Thaw overnight in the fridge, and you’ll have a ready-made, comforting meal on hand whenever you need it.
Reheating
To reheat, simply transfer your leftovers to a pot and warm gently over low heat, stirring occasionally. You can also microwave individual servings, but stovetop reheating preserves the texture of the beef and vegetables best. If the sauce thickens too much, splash in a little water or broth to loosen it up.
FAQs
What cut of beef works best for Simple Beef Mechado?
Beef chuck or brisket are ideal because they become incredibly tender during the long simmer and soak up all the sauce’s flavors. Avoid lean cuts, as they can turn tough and dry.
Can I make Simple Beef Mechado in a slow cooker?
Absolutely! After browning the beef and sautéing the aromatics, transfer everything to a slow cooker. Cook on low for 6 to 8 hours, adding the vegetables in the last two hours for perfect texture.
Is there a substitute for calamansi if I can’t find it?
Lemon juice is a great substitute and gives a similar bright, citrusy note. Lime juice also works well if you want a slightly different twist.
How do I make Simple Beef Mechado gluten-free?
Just swap the regular soy sauce for gluten-free tamari or coconut aminos. Double-check your fish sauce, too, as some brands may contain gluten.
Can I add other vegetables to the stew?
Definitely! Green beans, peas, or even chunks of eggplant can be delicious additions. Just add them during the last 10–15 minutes of cooking so they stay vibrant and tender.
Final Thoughts
There’s something truly special about a pot of Simple Beef Mechado simmering away on the stove—it’s inviting, nourishing, and always a hit with family and friends. Whether you’re making it for a cozy weeknight or a festive gathering, don’t be surprised if it becomes one of your most-requested dishes. Give it a try, and let the comforting flavors of this Filipino classic win a place at your table!
Print
Simple Beef Mechado Recipe
- Total Time: 2 hours 20 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Simple Beef Mechado is a classic Filipino beef stew known for its tender chunks of beef braised in a flavorful tomato sauce infused with soy sauce, calamansi juice, and aromatic spices. This comforting dish combines hearty vegetables like potatoes, carrots, and bell peppers, simmered to perfection for a rich, savory meal perfect for family dinners.
Ingredients
Beef and Marinade
- 2 pounds beef chuck or brisket, cut into large chunks
- 2 tablespoons soy sauce
- 2 tablespoons calamansi juice or lemon juice
- 1 tablespoon fish sauce (optional)
Sauté Base
- 3 tablespoons vegetable oil
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 2 medium tomatoes, chopped or 1 cup canned crushed tomatoes
- 1/4 cup tomato sauce
Broth and Vegetables
- 2 cups beef broth or water
- 2 medium potatoes, peeled and quartered
- 2 medium carrots, cut into chunks
- 1 red bell pepper, sliced
- 2 bay leaves
Seasonings
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Garnish
- Fresh parsley for garnish
Instructions
- Brown the Beef: Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the beef chunks and brown them on all sides to develop rich flavor. Remove the browned beef from the pot and set aside.
- Sauté Aromatics: In the same pot, add the chopped onion and minced garlic. Sauté until fragrant and translucent, about 3-5 minutes. Add the chopped tomatoes and cook until they soften and release their juices.
- Add Sauces and Beef: Stir in the soy sauce, calamansi or lemon juice, and tomato sauce until combined. Return the browned beef to the pot, mixing well with the sauce base.
- Simmer the Stew: Pour in the beef broth or water, add the bay leaves, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer gently for 1 1/2 to 2 hours, or until the beef becomes tender and easily pierced with a fork.
- Add Vegetables: Add the quartered potatoes and chunky carrots to the pot. Continue to simmer for 20 minutes until the vegetables are tender yet firm.
- Final Touches: Stir in the sliced red bell pepper and fish sauce if using. Simmer for an additional 5 minutes to meld the flavors together.
- Season and Garnish: Taste and adjust seasoning with salt or more fish sauce if desired. Remove the bay leaves. Garnish with freshly chopped parsley before serving hot alongside steamed white rice.
Notes
- This recipe omits the traditional lard insertion in the beef, making it a simpler and leaner variation.
- For a gluten-free version, substitute soy sauce with gluten-free tamari.
- Serve hot with steamed white rice to soak up the rich tomato sauce.
- The fish sauce is optional but adds an authentic depth of flavor.
- Leftover mechado tastes even better the next day after flavors meld.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Stovetop Simmering
- Cuisine: Filipino
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 6 g
- Sodium: 890 mg
- Fat: 23 g
- Saturated Fat: 8 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 34 g
- Cholesterol: 105 mg
