Beef Mechado is a classic Filipino beef stew braised in a rich tomato-based sauce with soy sauce, citrus juice, and aromatic spices. Traditionally, the dish was made by inserting pork fat into lean cuts of beef (a technique called larding), giving it the name “mechado,” from the Spanish word mecha, meaning “wick.” Today, the dish is more commonly prepared without larding, but it still delivers deep, savory flavor and melt-in-your-mouth tenderness. With hearty chunks of beef, potatoes, and carrots simmered to perfection, this dish is perfect for family dinners, special occasions, or cozy weekends at home.
Ingredients:
- 2 lbs beef chuck or top round, cut into 2-inch cubes
- 2 tablespoons oil
- 1 onion, chopped
- 4 cloves garlic, minced
- ¼ cup soy sauce
- ¼ cup calamansi juice or lemon juice
- 1 cup tomato sauce
- 2 cups water or beef broth
- 2 bay leaves
- 2 medium potatoes, peeled and quartered
- 2 medium carrots, peeled and sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- Salt and pepper, to taste
Instructions:
1. Sear the Beef
- Heat oil in a large pot over medium-high heat.
- Add the beef cubes and sear until browned on all sides. Do this in batches if necessary to avoid overcrowding the pan.
- Remove the beef and set aside.
2. Sauté Aromatics
- In the same pot, reduce heat to medium.
- Add more oil if needed, then sauté the chopped onion until translucent.
- Add the garlic and cook for another minute until fragrant.
3. Deglaze and Simmer
- Return the beef to the pot.
- Pour in the soy sauce and calamansi (or lemon) juice. Stir to coat the beef.
- Add the tomato sauce, water or broth, and bay leaves.
- Bring to a boil, then reduce heat to low. 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.
4. Add Vegetables
- Once the beef is tender, add the potatoes and carrots.
- Simmer for another 15–20 minutes, or until the vegetables are cooked through.
5. Finish with Bell Peppers
- Add the red and green bell peppers.
- Simmer for an additional 2–3 minutes, just until the peppers are tender-crisp.
6. Season and Serve
- Taste and adjust seasoning with salt and pepper.
- Serve hot with steamed white rice.
Tips & Variations:
- Traditional Touch: For an authentic twist, insert thin strips of pork fat into the beef before cooking.
- Make Ahead: Mechado tastes even better the next day as the flavors deepen. Store in the fridge for up to 3 days.
- Thicker Sauce: Simmer uncovered during the last 10 minutes to reduce and thicken the sauce.
- Add Peas: Some versions include green peas for added color and sweetness.
Serving Suggestions:
- Serve with garlic fried rice or classic steamed jasmine rice.
- Pair with a side of pickled vegetables (atchara) to cut through the richness.
- Enjoy with a cold glass of calamansi juice or iced tea.
Why You’ll Love It:
- Deep, savory flavor from the soy-tomato-citrus base
- Tender beef that melts in your mouth
- Hearty and satisfying, perfect for family meals
- Classic Filipino comfort food with a rich culinary history
This Beef Mechado recipe brings the warmth of Filipino home cooking to your table. Whether you’re new to Filipino cuisine or revisiting a childhood favorite, this dish is sure to become a staple in your kitchen. Want a pressure cooker version or a pork mechado twist next? 🇵🇭🍛