Description
This authentic Mechado recipe features tender beef braised in a rich tomato-based sauce with vegetables. A beloved Filipino comfort food perfect for family dinners, this savory stew delivers fall-apart tender meat with layers of flavor from soy sauce, garlic, and aromatic spices. Serve over steamed rice for a complete meal.Ingredients
For the Beef Marinade:
– 2 lbs beef chuck or beef brisket cut into 2-inch cubes
– 3 tablespoons soy sauce
– 2 tablespoons calamansi juice or lemon juice
– 1 teaspoon black pepper
For the Stew:
– 3 tablespoons cooking oil
– 1 large onion quartered
– 6 cloves garlic minced
– 3 medium potatoes quartered
– 2 large carrots cut into chunks
– 1 red bell pepper cut into strips
– 1 green bell pepper cut into strips
– 1 cup tomato sauce
– 2 tablespoons tomato paste
– 2 cups beef broth
– 2 bay leaves
– 1 teaspoon sugar
– Salt and pepper to taste
– ½ cup green olives pitted (optional)
– ¼ cup liver spread or pâté (optional)
Instructions
1. Marinate the beef: Combine beef cubes with soy sauce, calamansi juice, and black pepper in a large bowl. Cover and refrigerate for at least 30 minutes or up to overnight.
2. Sear the beef: Heat oil in a Dutch oven over medium-high heat. Working in batches, sear beef on all sides until deeply browned, 3-4 minutes per side. Transfer to a plate.
3. Build the aromatic base: In the same pot, sauté garlic until golden, about 1 minute. Add onions and cook until softened, 3-4 minutes.
4. Create the sauce: Stir in tomato sauce, tomato paste, and liver spread (if using). Cook for 2-3 minutes to caramelize.
5. Braise the beef: Return beef to the pot with any juices. Add beef broth, bay leaves, and sugar. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5-2 hours until beef is fork-tender, stirring occasionally.
6. Add vegetables: Add potatoes and carrots. Continue simmering for 15-20 minutes until vegetables are tender.
7. Final touches: Add bell peppers and green olives (if using) during the last 5 minutes. Season with salt and pepper to taste.
8. Rest and serve: Remove from heat and let rest 10 minutes. Remove bay leaves before serving over steamed rice.
Notes
– Larding Option: For traditional mechado, insert thin strips of pork fat into beef cubes before marinating for extra juiciness.
– Cut Selection: Beef chuck or brisket works best due to connective tissue that breaks down during braising. Avoid lean cuts like sirloin.
– Pressure Cooker Method: Sauté beef and aromatics using sauté function, then pressure cook on high for 35-40 minutes with natural release. Add vegetables during last 5 minutes with quick release.
– Make-Ahead: Mechado tastes better the next day. Prepare 1-2 days ahead, cool completely, and refrigerate. Reheat gently before serving.
– Freezing: Freeze for up to 3 months. For best results, freeze before adding potatoes and add fresh ones when reheating.
– Substitutions: Replace liver spread with 2 extra tablespoons tomato paste. Use low-sodium broth and soy sauce to reduce sodium by 40%.
– Thickening: If sauce is too thin, mash one potato against the pot or simmer uncovered to reduce.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course, Dinner, Stew
- Method: Braising, Slow Cooking
- Cuisine: Filipino, Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 95 mg
Keywords: mechado, Filipino beef stew, beef stew recipe, Filipino food, braised beef, tomato beef stew, comfort food, dinner recipe, Filipino cuisine, mechado recipe, Asian stew, slow cooked beef, tender beef, family dinner, Filipino main dish