Here’s a classic Filipino Mechado 🥩🍲 recipe—beef stew braised in a rich tomato-based sauce, perfect with rice.
Ingredients (Serves 4–5)
- 1 kg beef chuck or beef stewing cut, sliced into thick strips
- 3–4 cloves garlic, minced
- 1 onion, chopped
- 2 tomatoes, chopped
- 2 tbsp soy sauce
- 2 tbsp calamansi juice or lemon juice
- 1 cup beef broth or water
- 1 large potato, cut into cubes
- 1 large carrot, sliced
- 2 bay leaves
- 1 tsp sugar
- Salt and pepper to taste
- 2 tbsp cooking oil
Instructions
1. Marinate the Beef
- Combine beef, soy sauce, calamansi juice, garlic, and a pinch of salt and pepper.
- Marinate for 30 minutes to 1 hour.
2. Brown the Beef
- Heat oil in a pot over medium heat.
- Brown beef on all sides. Remove and set aside.
3. Sauté Aromatics
- In the same pot, sauté onion and tomato until soft and fragrant.
4. Simmer the Meat
- Return beef to the pot.
- Add beef broth, bay leaves, and sugar.
- Simmer on low heat for 1–1½ hours until meat is tender.
5. Add Vegetables
- Add potatoes and carrots.
- Cook for another 15–20 minutes until vegetables are tender.
- Adjust seasoning with salt and pepper.
6. Serve
- Serve hot with steamed rice.
✅ Tips
- Use beef chuck or brisket for tender, flavorful meat.
- Some versions use tomato paste or liver spread for a richer sauce.
- Simmer slowly for deeper flavor, or use a pressure cooker to cut cooking time.
If you want, I can also give you:
🥩 Quick Mechado recipe under 45 minutes
🥩 Oven-baked Mechado
🥩 Traditional Mechado with soy sauce and tomato paste.
Do you want me to give the quick 45-minute version?
