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
Scale
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
