Beef Mechado is a beloved Filipino stew that brings together tender chunks of beef, hearty vegetables, and a rich tomato-based sauce infused with citrus and soy. Traditionally, the dish was made by larding lean beef with pork fat—hence the name “mechado,” derived from the Spanish word mecha meaning “wick.” Today, it’s more commonly prepared without larding, but the flavors remain deeply comforting and savory. This dish is perfect for family dinners, weekend gatherings, or when you’re craving a warm, home-cooked meal that’s both satisfying and nostalgic.
Ingredients
Main Ingredients:
- 2 lbs beef chuck or brisket, cut into 2-inch cubes
- 1 large potato, peeled and cubed
- 1 large carrot, peeled and sliced
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 cup tomato sauce
- ¼ cup soy sauce
- ¼ cup calamansi juice or lemon juice
- 2 cups water or beef broth
- 2 bay leaves
- 1 small red bell pepper, sliced
- 1 small green bell pepper, sliced
- Salt and pepper to taste
- 3 tbsp cooking oil
Optional Additions:
- ¼ lb pork fat (for traditional larding)
- 1 tsp fish sauce (for added umami)
- ½ cup green peas (for color and sweetness)
🍳 Instructions
1. Optional Traditional Step – Larding the Beef
If you want to go old-school, use a small knife to make a slit through the center of each beef cube and insert a strip of pork fat. This adds richness and keeps the meat juicy during long cooking. Set aside.
2. Sear the Vegetables
Heat 1 tablespoon of oil in a large pot over medium heat. Add the potatoes and carrots and cook until lightly browned. Remove and set aside. This step helps the vegetables hold their shape and adds depth of flavor.
3. Sauté Aromatics
In the same pot, add the remaining oil. Sauté the garlic and onions until fragrant and translucent. This forms the flavor base of your stew.
4. Brown the Beef
Add the beef cubes to the pot and cook until all sides are browned. This caramelization boosts the savory flavor of the dish.
5. Add Liquids and Seasonings
Pour in the soy sauce and calamansi juice. Stir and cook for 2–3 minutes to let the beef absorb the flavors. Add the tomato sauce, water or broth, and bay leaves. Bring to a boil, then reduce heat to low.
6. Simmer 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. This slow cooking process allows the flavors to meld beautifully.
7. Add Vegetables
Return the potatoes and carrots to the pot. Add the bell peppers and green peas if using. Simmer for another 10–15 minutes until the vegetables are tender and the sauce has thickened slightly.
8. Final Seasoning
Taste and adjust with salt, pepper, or fish sauce if desired. Remove bay leaves before serving.
9. Serve and Enjoy
Serve hot over steamed rice or with crusty bread. Spoon extra sauce over the top for maximum flavor.
🌟 Tips & Variations
- Beef Cuts: Chuck roast, brisket, or top round are ideal for slow braising.
- Flavor Boost: Marinate beef in soy sauce and calamansi juice for 30 minutes before cooking.
- Vegetable Swap: Add celery or mushrooms for extra texture.
- Make Ahead: Mechado tastes even better the next day as the flavors deepen.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently on the stove.
This dish is a warm hug in stew form—savory, tangy, and deeply satisfying. Want to explore more Filipino classics or tomato-based comfort foods? I’ve got plenty more to share!