Mechado is a classic Filipino beef stew known for its rich tomato-based sauce and tender chunks of beef. Infused with soy sauce, calamansi or lemon juice, and a variety of hearty vegetables, it’s a comforting dish perfect for family meals. This savory stew has a unique depth of flavor, thanks to its slow-cooked goodness and the traditional larding technique that gives it its signature taste.
Ingredients
For the Beef Stew
- 2 lbs (900 g) beef chuck or brisket, cut into large chunks
- 1 large carrot, peeled and cut into chunks
- 2 medium potatoes, peeled and quartered
- 1 red bell pepper, sliced into strips
- 1 green bell pepper, sliced into strips
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 cups (480 ml) beef broth
- 1 cup (240 ml) tomato sauce
- 2 tbsp soy sauce
- 2 tbsp calamansi juice or lemon juice
- 2 tbsp cooking oil
- 1 bay leaf
- Salt and pepper to taste
Directions
Step 1: Sear the Beef
Heat oil in a large pot over medium-high heat. Sear the beef chunks on all sides until browned. Remove from the pot and set aside.
Step 2: Sauté the Aromatics
In the same pot, add more oil if needed, and sauté the chopped onions and minced garlic until fragrant and translucent, about 3 minutes.
Step 3: Simmer the Beef
Return the seared beef to the pot. Add tomato sauce, beef broth, soy sauce, calamansi juice, and bay leaf. Stir well, then bring to a boil. Reduce the heat to low, cover, and simmer for 1.5 to 2 hours, or until the beef is tender.
Step 4: Add the Vegetables
Once the beef is tender, add the carrots and potatoes. Cook for another 20-25 minutes until the vegetables are tender.
Step 5: Finish with Bell Peppers
Add the sliced red and green bell peppers and simmer for an additional 5 minutes. Season with salt and pepper to taste.
Step 6: Serve
Remove the bay leaf before serving. Ladle the mechado into bowls and serve hot with steamed rice.
Notes
- Beef cuts: Use well-marbled cuts like chuck or brisket for the best flavor and tenderness.
- Vegetable variations: Feel free to add green beans or peas for extra color and nutrition.
- Calamansi substitute: If calamansi isn’t available, lemon or lime juice works well as a replacement.
- Thicker sauce: For a thicker stew, let the sauce reduce uncovered during the last 10 minutes of cooking.
Conclusion
Mechado is a comforting Filipino stew that brings together bold flavors and hearty ingredients. Whether for a special occasion or a simple family dinner, this dish never fails to impress. Serve it over steamed rice, and you have a satisfying meal that’s sure to be a hit!
