Beef Mechado is a classic Filipino stew made with tender beef chunks braised in a savory tomato-based sauce. Traditionally, the dish was prepared by larding lean cuts of beef with pork fat (mecha means “wick” in Spanish, referring to the inserted fat), but modern versions skip this step while still delivering bold, comforting flavors. The beef is simmered slowly with soy sauce, calamansi or lemon juice, garlic, onions, and bay leaves, then finished with potatoes and carrots for a complete, satisfying meal. It’s perfect with steamed rice and often served on weekends or special occasions.
Ingredients
- 2 pounds beef chuck or top round, cut into 2-inch cubes
- ¼ pound pork fat or bacon strips (optional, for traditional larding)
- ¼ cup oil (for sautéing)
- 1 onion, chopped
- 5 cloves garlic, minced
- ¼ cup calamansi juice or lemon juice
- ¼ cup soy sauce
- 1 cup tomato sauce
- 2 cups water or beef broth
- 2 bay leaves
- 2 medium potatoes, peeled and quartered
- 2 medium carrots, peeled and cut into chunks
- 1 small green bell pepper, sliced
- 1 small red bell pepper, sliced
- Salt and pepper to taste
Instructions
1. Optional Larding (Traditional Method)
If using pork fat or bacon, make a small incision in the center of each beef cube and insert a strip of fat. This step adds richness and tenderness but can be skipped for a leaner version.
2. Sear the Vegetables
In a large pot or Dutch oven, heat 2 tablespoons of oil over medium heat. Add the potatoes and carrots and cook until lightly browned. Remove and set aside.
3. Sauté Aromatics
In the same pot, add the remaining oil. Sauté the onions and garlic until fragrant and softened, about 2–3 minutes.
4. Brown the Beef
Add the beef cubes and cook until browned on all sides. This step builds flavor and helps seal in the juices.
5. Deglaze and Simmer
Pour in the calamansi or lemon juice and soy sauce. Stir to coat the beef and let it cook for 2–3 minutes. Add the tomato sauce, water or broth, and bay leaves. Bring to a boil, then reduce heat to low.
6. Slow Cook Until Tender
Cover and simmer for 1½ to 2 hours, or until the beef is fork-tender. Stir occasionally and add more water if the sauce reduces too quickly.
7. Add Vegetables
Return the browned potatoes and carrots to the pot. Simmer for another 10–15 minutes, or until the vegetables are tender.
8. Finish with Bell Peppers
Add the sliced bell peppers and cook for an additional 2 minutes, just until tender-crisp.
9. Season and Serve
Taste and adjust seasoning with salt and pepper. Serve hot with steamed white rice.
Serving Suggestions
- Classic Pairing: Serve with garlic fried rice or plain steamed rice.
- Leftover Magic: Use leftovers as a filling for empanadas or serve over mashed potatoes.
- Garnish: Top with chopped parsley or scallions for a fresh finish.
Tips & Variations
- Beef Cuts: Chuck roast, brisket, or bottom round are ideal for slow braising.
- Flavor Boost: Add a splash of fish sauce or Worcestershire sauce for umami depth.
- Spicy Kick: Stir in chili flakes or siling labuyo for heat.
- Make-Ahead: Tastes even better the next day as the flavors deepen.
Beef Mechado is more than just a stew—it’s a dish steeped in tradition and comfort. Its rich, tangy sauce and tender beef make it a staple in Filipino households. Would you like a version with coconut milk or a pressure cooker adaptation next?