Beef Mechado is a beloved Filipino stew made with tender beef chunks slowly braised in a savory tomato-based sauce. Infused with soy sauce, citrus juice (like calamansi or lemon), garlic, onions, and bay leaves, this dish is rich in flavor and deeply satisfying. Traditionally, it was made by larding lean beef with pork fat (mecha means “wick” in Spanish), but modern versions focus on slow simmering to achieve melt-in-your-mouth tenderness. With potatoes, carrots, and bell peppers added for heartiness and color, Beef Mechado is a comforting, home-cooked meal best served with steamed rice.
Ingredients:
For the Stew:
- 2 lbs beef chuck or top round, cut into 2-inch cubes
- ¼ lb pork fat (optional, for traditional larding)
- 3 tbsp cooking oil
- 1 large 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
- Salt and pepper, to taste
Vegetables:
- 2 medium potatoes, peeled and cubed
- 2 medium carrots, sliced
- 1 small red bell pepper, sliced
- 1 small green bell pepper, sliced
Instructions:
1. Optional Traditional Step: Lard the Beef
- If using pork fat, make a small incision in each beef cube and insert a strip of pork fat through the center. This step mimics the traditional “mecha” or wick and adds richness to the meat.
2. Sear the Beef
- Heat oil in a large pot over medium-high heat.
- Add beef cubes and sear until browned on all sides. Remove and set aside.
3. Sauté Aromatics
- In the same pot, reduce heat to medium and sauté onions until translucent.
- Add garlic and cook until fragrant, about 1 minute.
4. Deglaze and Simmer
- Return the beef to the pot. Add calamansi or lemon juice, soy sauce, and stir to coat.
- Pour in tomato sauce, water or broth, and bay leaves. Bring to a boil.
- Reduce heat to low, cover, and simmer for 1½ to 2 hours, or until beef is fork-tender. Stir occasionally and add more water if needed to prevent drying out.
5. Add Vegetables
- Once the beef is tender, add potatoes and carrots. Simmer for 10–15 minutes until vegetables are soft.
- Add bell peppers and cook for another 2–3 minutes until just tender.
6. Season and Serve
- Season with salt and pepper to taste.
- Remove from heat and let rest for a few minutes before serving.
- Garnish with chopped parsley if desired and serve hot with steamed rice.
Tips for Success:
- Use marbled beef like chuck or brisket for the best flavor and texture.
- Simmer low and slow: This ensures the beef becomes tender and the flavors meld beautifully.
- Customize the veggies: Add green peas or omit bell peppers based on your preference.
- Make ahead: Mechado tastes even better the next day as the flavors deepen.
Why You’ll Love It:
- Deep, savory flavor from the tomato-soy-citrus base.
- Tender beef and hearty vegetables make it a complete meal.
- Perfect for gatherings or family dinners—a true Filipino comfort food.
- Versatile: Easily adapted with other meats or vegetables.
Would you like a version with a spicy twist or a pressure cooker adaptation next?