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Beef Mechado Recipes

Beef Mechado is a filipino version of beef stew, adding soy sauce to tomato and a beef stock base with the addition of potatoes, carrots, and sometimes bell peppers.  Beef Mechado separates itsel by adding Lemon to brighten up this dish from other Filipino dishes that are similar, like Kalderata.  

- 2 LBs Beef Chuck or round, cut into 1/2" chunks
- 3 Garlic, cloves, minced
- 1 Onion, 1/2" Chunk
- 2 Chef's Potatoes, 1/2"  Chunks
- 2 Carrots,Peeled, cut into 1/2" rounds
- 1 Bell Pepper, Red, 1/2" /chunks
- 1 cup tomato sauce
- 1/2 cup soy sauce
- 1/4 cup calamansi juice (or lemon juice)
- 1 cup beef broth
- 2 bay leaves
- Salt and pepper to taste
- Cooking oil

1. In a large bowl, marinate the beef chunks with soy sauce and calamansi juice (or lemon juice) for at least 30 minutes. You can also marinate it overnight in the refrigerator for better flavor.

2. In a large pot or Dutch oven, heat cooking oil over medium heat. Sauté garlic and onions until fragrant and onions are translucent.

3. Add the marinated beef to the pot and cook until browned on all sides.

4. Pour in the tomato sauce and beef broth. Add bay leaves. Bring to a simmer.

5. Cover and cook over low heat for about 1 to 1.5 hours or until the beef is tender. You can also use a pressure cooker to speed up the cooking process.

6. Once the beef is tender, add the potatoes, carrots, and bell peppers to the pot. Simmer until the vegetables are cooked through and the sauce has thickened, about 20-30 minutes.

7. Season with salt and pepper to taste.

8. Serve hot with steamed rice.

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