Beef Mechado is a beloved Filipino dish with Spanish roots, known for its savory tomato sauce, tender beef, and vibrant vegetables. Traditionally, it was made by larding lean beef with pork fat (mecha means “wick” in Spanish), but modern versions skip the larding while keeping all the flavor. The beef is braised slowly in a tangy mix of tomato sauce, soy sauce, citrus juice, and aromatics, then finished with potatoes, carrots, and bell peppers. It’s a comforting, deeply flavorful stew that pairs perfectly with steamed rice and a quiet Sunday afternoon.
Ingredients:
For the Beef and Marinade:
- 2 lbs beef chuck or brisket, cut into 2-inch cubes
- ¼ cup soy sauce
- ¼ cup calamansi juice or lemon juice
- ½ tsp ground black pepper
For the Stew:
- 3 tbsp cooking oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 cup tomato sauce
- 2 cups water or beef broth
- 2 bay leaves
- 2 medium potatoes, peeled and quartered
- 2 medium carrots, peeled and chopped
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- Salt and pepper to taste
Optional:
- ¼ lb pork fat strips (for traditional larding)
- 1 tsp fish sauce (for added umami)
- 1 cup green peas (for color and sweetness)
Instructions:
🔪 Step 1: Marinate the Beef
- In a bowl, combine beef cubes with soy sauce, calamansi or lemon juice, and black pepper.
- Mix well and let marinate for at least 30 minutes, or up to 2 hours in the fridge.
- (Optional) For traditional mechado, insert pork fat strips into the center of each beef cube using a small knife or larding needle.
🍳 Step 2: Sear the Beef
- Heat oil in a large pot over medium-high heat.
- Add beef cubes and sear until browned on all sides. Work in batches if needed.
- Remove beef and set aside. Reserve the marinade.
🧄 Step 3: Sauté Aromatics
- In the same pot, reduce heat to medium and add more oil if needed.
- Sauté onions until translucent, then add garlic and cook until fragrant.
🍅 Step 4: Build the Stew
- Return beef to the pot. Add tomato sauce, reserved marinade, water or broth, and bay leaves.
- Stir well and bring to a boil. Skim off any foam that rises to the top.
- Reduce heat to low, cover, and simmer for 1½ to 2 hours, or until beef is fork-tender.
- Add water in ½ cup increments if the sauce reduces too quickly.
🥔 Step 5: Add Vegetables
- Once beef is tender, add potatoes and carrots. Simmer for 10–15 minutes until vegetables are soft.
- Add bell peppers and green peas (if using). Cook for another 5 minutes until tender-crisp.
🧂 Step 6: Season and Serve
- Taste and adjust seasoning with salt, pepper, or fish sauce.
- Serve hot over steamed rice or with crusty bread.
Tips for Success:
- Low and slow cooking is key—don’t rush the simmering process.
- Use beef with some fat for better flavor and tenderness.
- Add veggies later to avoid overcooking and mushiness.
- Customize with olives, liver spread, or chili flakes for regional twists.
Serving Suggestions:
- Pair with garlic rice or pandesal.
- Add a side of cucumber salad or pickled papaya (atchara).
- Serve with calamansi wedges for extra zing.
This dish is more than just a stew—it’s a warm memory in every bite. Want to try a pork mechado version next time or add a coconut milk twist? I’ve got flavor journeys waiting to unfold! 😄